Native to Mexico, this nightshade resembles a small, unripe tomato. Enclosed in their paper-like husk, they develop into a green, yellow, red, or purple fruit. Whether eaten raw, roasted, or made into salsa, they're delicious and sure to please!
When it comes to herbs I’m no stranger to using salt as a method of preservation, but fruit is something entirely new for me! Not sure why it took me so long to try it out, but I'm so glad I finally did!
When I'm elbow-deep in the harvest there is never enough time! Fortunately jelly and jam making fruit can be frozen for a bit of off-season preserving; it's also a great way to take the chill out of a winter kitchen!