Cookbook:Cornelian Cherry
| Cornelian Cherry | |
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| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
The Cornelian cherry or European cornel is a small red fruit from southern Europe and Southwestern Asia.
Characteristics
editThe fruit is olive-shaped, about ½–1 inch (1–2.5 cm) long, and red in color.[1] The flavor is tart and somewhat astringent, and the seeds are very small.[1][2] The fruits will ripen in late summer to fall, at which point they will fall off the tree.[1][3]
Selection and storage
editCornels availability is likely to be highly dependent on geographic location. They are more popular in Eastern Europe and Western Asia,[1][2] where they may be available in local markets where there is demand. Otherwise, you can harvest them yourself by picking the ripe fruits from the ground where they have fallen—don't pick them from the tree.[1]
Use
editDue to their sourness, the fruits are most commonly used in confections, preserves, syrups, pies, and wines.[1][3] Stewing the fruits with sugar makes a sauce something like the cranberry sauce common to North America.[1]
Recipes
editReferences
edit- ↑ a b c d e f g Lyle, Katie Letcher (2016-09-15). The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking. Falcon Guides. ISBN 978-1-4930-1864-2.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b "What are cornelian cherries?". Yard and Garden. Retrieved 2024-04-30.