Search Results for Drupe
During the ripening process, the initially yellow fruit is covered more and more with reddish-brown spots until the whole skin is brown.
If the myrobalan plum is not eaten raw, it can be processed into compote and jam.
Fruits and leaves of “Monk’s pepper” work as spices. Especially the hot tasting fruits can be used as a pepper substitute.
The fruits can be cooked to make jam and juice. Raw, on the other hand, they taste very astringent.
Zwetschgen are eaten fresh, processed into zwetschgendatschi tart, schmootsch and as dried fruits.
The soft, juicy pulp tastes aromatic of fir, it is tart and resinous, yet very sweet.
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.
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.
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.
Cornelian cherries taste sweet, but also quite astringent when picked and eaten fresh from trees or hedges.
Of all the yellow cherry varieties, this one is probably the best known and most common throughout Germany.
The hairy fruits, which grow on very short stems almost directly on the branch, are juicy and soft, slightly sweet and tart.