The Goldenberry is also referred to as the Peruvian Ground Cherry. Native to Peru, Columbia, and Ecuador and resembles a tomatillo due to its outer paper-like shell. Goldenberries are often used to make jams. They are also fantastic in salads with avocado and as a garnish for desserts.
One of my favorite ways to use goldenberries is pureed with flavorful fresh ingredients and used as a vinaigrette. Here, goldenberries are pureed with apple cider vinegar, fresh mint leaves, and shallot for a delicious, healthy, #SOBikini vinaigrette for use on many types of salads. This vinaigrette is a perfect compliment to fruit salads, mixed green salads with dried fruits like cranberries and apricots, nuts of cashews and walnuts, and even pumpkin seeds. I’ve chosen to toss it with iceberg lettuce and fresh strawberry slices. To make this a meal – add sliced, grilled chicken or tempeh, if you are vegan.
Serving size: 2 cups salad
Saturated fat: 1.2g
This recipe is low in sodium, high in fiber, vitamin A, and vitamin C.
This was the featured recipe for The Bikini Lifestyles Show episode, Can you live to be 100? Enjoy the free podcast! In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
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Cooking With Susan : Southern Family Favorites
Strawberry Salad with Goldenberry Vinaigrette
The Goldenberry is also referred to as the Peruvian Ground Cherry. Native to Peru, Columbia, and Ecuador and resembles a tomatillo due to its outer paperlike shell. Goldenberries are often used to make jams.
- 1 cup goldenberries
- 1/4 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 1 teaspoon white pepper
- 1 1/2 tablespoons fresh mint leaves
- 1 medium shallot
- 1 head iceberg lettuce, chopped
- 1 to 2 cups sliced strawberries (or, as desired)
- 1 tablespoon fresh mint leaves for garnish
- In a food processor or blender, puree goldenberries, vinegar, olive oil, pepper, the 1 1/2 tablespoons of fresh mint leaves, and the shallot.
- Place lettuce and strawberries in a large mixing bowl and toss to combine.
- Add desired amount of goldenberry vinaigrette and toss well to coat.
- Serve immediately and sprinkle with fresh mint leaves for garnish.
- *Leftover vinaigrette can be kept refrigerated for up to 7 days.