PlantFiles: Virginia Groundcherry, Ground Cherry
Physalis virginiana

I have this growing in my backyard and never knew what it was until I saw this page.I always just mowed it over but it always came back the following year.
I have to say that it does spread more and more each year. I have always seen the pods but never the fruit. However, We do live way out in the country so I assume the wild animals take them.
I assumed it was in the nightshade family because of how it resembles the Chinese lantern. I will check it come Spring and gather what seeds or cuttings I can for any who want it next year.

I was first introduced to this plant when I last visited Ecuador. There it is used for ice cream and fresh juices. For juice, just toss in the blender with sugar. Add only a little water if necessary to facilitate blending but not any more. I find the flavor fresh and tasty, no sugar added. We buy them in the supermarkets as well and eat them fresh. I have a bush in my garden as a specimen where when the seedlings emerge in the yard, they get mowed over. A very easy way to contain it's spread.

My dad grew ground cherries when I was a kid and I would like to have a few plants in my garden if anyone has any seeds.

Actually the Ground Cherry (HusK tomato) closely resembles the Tomatatillo. It has a small yellowish cherry sized fruit enclosed in a paper like husk. it also closely resembles the Chinese Lantern (Physalis franchetii var. Gigantea). The Gooseberry (Ribes hirtellum) is a totally different critter. As Melody stated they are very bland and were used primarily to make tomato preserves. In Virginia, we never had to plant them, they just came as volunters in cultivated fields and were ready to use when the gardens were cleaned out in anticipation of the first frost.

The plant and fruit pictured looks very much like what we call Poha. It is the equivalent of the New England gooseberry, originally brought to Hawaii by the Missionaries when they first came to the islands. Even though it grows mainly at higher elevations, some plants have acclimated and grow even at sea elevation. We live at about 400'ft elevation and my plant does beautifully! I love to make poha tarts!

The ripe fruits can be used in pies and preserves, but are pretty tasteless unless they are sweetened.

Mainly, they are weeds that I continue to pull out of my garden. One missed fruit seems to multiply into thousands.They are edible....but just barely,and hardly worth cultivating.

Someone who has researched pioneer foods and wants to make authentic dishes might grow them for the novelty, but they escape into flowerbeds and pop up anywhere birds decide to deposit the seeds.