Search Results for astringent
The round fruits of the Turkmen pear look more like small apples, but the flesh contains the stone cells typical for pears
Quinces are rarely eaten raw. They are mainly consumed as jelly, stewed fruit, mush, chutney, schnapps and „dulce de membrillo“.
Blackthorn fruits are made into jam, jelly and compote.
In their East Asian origin, the fruits are chopped up and drunk as fruit tea, or they are made into canned goods.
The fresh, yellow fruits still taste astringent. Only in the brown, overripe fruits are the tannins degraded and the honey-sweet, caramel-like taste dominates.
The very firm, pleasant-smelling and astringent tasting fruits can be cooked and then juiced. For example, a jelly can be prepared from the juice.
The fruits can be cooked to make jam and juice. Raw, on the other hand, they taste very astringent.
Date plums can be eaten raw after frost destroyed their adstringency, but they are most eaten dried.
The unique taste compensates for the painstaking production of jelly and compote.
The black skin is tough and tastes astringent, but the white, firm flesh inside is sweet and reminds of a grape or gooseberry in taste.
Cornelian cherries taste sweet, but also quite astringent when picked and eaten fresh from trees or hedges.
To open this fruit, I needed 2 large knives. A saw would have been better, but I didn’t have it at hand. When I spooned out the fruit, my spoon also broke.
The green walnut is the unripe walnut fruit (J. regia) harvested before St John’s Day on 24 June which is processed into a delicacy.
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.
Ground elder or goutweed is a widespread herb plant that can be found almost all year round and can be used as a wild vegetable not only in times of need.