Ground cherry surprise Update

[Greensage45]

I have just searched and searched for any 'official' reference to any wild ground cherries that would be poisonous and I cannot find anything.

That is because the wild poisonous ones are not *called* ground cherries, they have other names If you look up wild solenaceous plants that LOOK LIKE ground cherries you will find a variety of things you oughtn't be eating.

They make really good preserves.

Mine were a pineapple-tasting variety, although with some faint odd-but-not-problematic hint of sweet tomato taste as well. I never got enough ripe at once to be able to make preserves or a pie, and was hindered in my attempts to freeze each day's new ripe ones by the fact that my son eats them off the bush while waiting for the schoolbus

Next year I will plant a few more, in large containers that can sit on the hottest part of the front deck, and hopefully have less cold and cloudy weather, so may be able to squeeze a pie or couple jars of jam out of 'em despite Harry's best efforts <g>

Pat

I need more than that, I searched and I think you are spreading a rumor! Can you provide a link or a picture to demonstrate?

Ron

All I can say is I will taste them and if they are bitter they either are not a good 'type' or not fully ripened, but if they are sweet I will trust my palate. :bouquet

 

[vfem]

unripe fruit is toxic (just as an unripe tomato is)
Ron

Umm... so I shouldn't be eating fried green tomatoes? :/

 

[Greensage45]

unripe fruit is toxic (just as an unripe tomato is)
Ron

Umm... so I shouldn't be eating fried green tomatoes? :/

I would guess to say probably not raw. I wonder if there is anything more specific on the green tomato (immature)?

Here is what Wikipedia says about the tomato:

The leaves, stems, and green unripe fruit of the tomato plant,[41] as a member of the plant genus Solanum (nightshade), contain the poison solanine, which is toxic to humans and animals. Children have been poisoned by a tea produced from the leaves of the tomato plant. The fresh fruit is, however, harmless.[41]

I really think what enables people to overcome this toxin is via cooking!

Ron

 

[patandchickens]

Well gee, Ron, I was stating what I believe(d) to be the case, same as anyone else does on here, not "spreading a rumor", harrumph.

I remain under the impression that there *are* solenaceous plants with fruits inside papery calyces that are poisonous, but cannot find any firm references to it offhand, so it is certainly possible that I am wrong.

As far as fried green tomatoes, it is generally best to use the ones that have reached near-mature size and begun to turn somewhat lighter green, as they have less solanine in them. I was always told by my PhD-in-potato-biochemistry mother that normal cooking temperatures do *not* meaningfully remove the toxicity of solanine (deep frying temperatures remove it 'somewhat' but not totally). Although unless you go really overboard, eating too-green tomatoes is unlikely to do anything worse than taste bad and give you a tummyache.

Pat

 

[Greensage45]

I am sorry Pat, I should have worded that a bit more, I was really hoping you would share something tangible so that we can all benefit.

I really did search and search!

Although, the thought of a good Harrumph sounds great LOL

Please don't misunderstand I am just as concerned about sending the right message as I am about sending the wrong one.

Huggs to you, again I am sorry!

Ron