I found these at the farmer’s market a few weeks back. At first I thought they were baby tomatillos but they are called huskberries. Beautiful, bright color. Unwrapping a bunch of them is tedious but also like opening little gifts.
They have the most peculiar taste. I can’t do justice to the flavor, they are a cross between a cherry tomato and a gooseberry. It is a little strong for me so I’ve been using them in salads along with regular cherry tomatoes and they provide a nice accent. I spoke to a chef last week who said she’d dip them in chocolate. Why not?