Search Results for Drupe

Common dogwood: Cornus sanguinea
28 Sep 2017

The fruits can be cooked to make jam and juice. Raw, on the other hand, they taste very astringent.

Sour cherry: Prunus cerasus
27 Okt 2017

The variety morello cherry (subsp. acida) is well-known and often traded in glass jars, as compotes and jam, and it is an essential ingredient in the Black Forest gateau.

Cornelian cherry: Cornus mas
10 Apr 2018

Cornelian cherries taste sweet, but also quite astringent when picked and eaten fresh from trees or hedges.

Chasteberry: Vitex agnus-castus
10 Aug 2018

Fruits and leaves of „Monk’s pepper“ work as spices. Especially the hot tasting fruits can be used as a pepper substitute.

White fringetree: Chionanthus virginicus
07 Jun 2019

The soft, juicy pulp tastes aromatic of fir, it is tart and resinous, yet very sweet.

Snake fruit: Salacca zalacca
12 Jul 2019

The paper-thin skin hides a very firm, crunchy, yellowish-white flesh, which tastes very good when ripe and has an aroma reminiscent of mango, lychee or (remotely) durian.

Jujube: Ziziphus jujuba
30 Sep 2019

During the ripening process, the initially yellow fruit is covered more and more with reddish-brown spots until the whole skin is brown.

Myrobalan plum (red variety): Prunus cerasifera
25 Mrz 2020

If the myrobalan plum is not eaten raw, it can be processed into compote and jam.

Zwetschge ‚Elena‘: Prunus domestica subsp. domestica ‚Elena‘
25 Mrz 2020

Zwetschgen are eaten fresh, processed into zwetschgendatschi tart, schmootsch and as dried fruits.

Nanking cherry: Prunus tomentosa
23 Jan 2021

The hairy fruits, which grow on very short stems almost directly on the branch, are juicy and soft, slightly sweet and tart.

Sweet cherry (yellow): Prunus avium subsp. duracina ‚Dönissens gelbe Knorpelkirsche‘
21 Jun 2021

Of all the yellow cherry varieties, this one is probably the best known and most common throughout Germany.

Ceylon cinnamon: Cinnamomum verum
09 Apr 2023

Cinnamon is used as „sticks“ or „canels“ (peeled and dried bark, but actually the bast) to flavour a wide variety of dishes and is usually cooked with them.

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