Cornelian Cherry Review (+ Sharbat recipe) - Weird Fruit Explorer Ep. 112
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- Опубликовано: 21 сен 2024
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Cornelian Cherry (Cornus mas)
Origin: Eastern Europe and Western Asia
For week two of Foraging month I look at the cornelian cherry, another edible found on a tour with Wildman Steve Brill. It isn't actually a cherry at all, rather a dogwood. But a popular snack in the middle east. I try it plain, unripe, salted and make a tasty beverage out of it called a sharbat.
At the request of viewers of my series, I uploaded in a higher definition. Let me know how it looks. Enjoy!
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For more information on wildman Steve Brill's foraging tours, visit: www.wildmanstevebrill.com
I tried Cornelian cherries (Cornus mas) just recently, they grow spontaneously in Italy... I found it amazingly good when it's really completely ripened (which is not so easy). The problem is that they look very good and attractive also when just partially ripe... but you really have to wait for the skin to become very dark red, AND the flesh to become very soft. Both conditions are necessary, if you want to taste the best out of them. If it's the case, you'll taste a creamy pulp packed with an explosion of an amazingly full raspberry/cherry/grapes aroma, with just the right tartness, zero dry mouth, a good sweetness, and a distinctive raspberry scent. They're actually the most similar fruit to raspberry I ever tried... but at their best, I could consider Cornelian cherries maybe even better than raspberries. A very nice discovery for me!
Now, I have to say that ripening looks like it could be some sort of a problem for Cornelian cherry... It looks like they're pretty slow to ripen. I found a tree which was really packed of fruits, something like several hundreds or even thousands... but just a few were ripening every day! And this could lead to consume partially ripened cherries. It could be that ripening rate increases later in the season, though...
These are very popular in Iran. They are made into a delicious fruit Leather.
Lol, I used to do stuff like this all the time in college. Carnelian cherry, autumn olive, wineberry, black cherry, honeysuckle, honeylocust, so much boiling and straining of odd concoctions on my apartment stove! Thank you Staten Island
Some trees never lose their astringency.
In my experience, the best trees (when dead ripe) are a very sweet plum flavor, with a hint of rose aroma, and will have no tartness whatsoever when dead ripe. These trees have fruit which is also very nice when slightly underripe, when they will be a little tart. There is a huge variation between trees. I have not sampled any cultivated varieties.
These are also incredibly varied from tree to tree - there's a huge double row of them at the Center for Urban Horticulture at the UW. One of them produces really nice sweet fruits; the others are always sour.
In Turkey, they are called kızılcık - literally "little red thing." ;) They appear in a proverb: "Kan kusuyor, kızılcık şerbeti içtim demiş." "He was vomiting blood and said 'I drank cornelian cherry sherbet.'" I.e. he's trying to downplay a really serious situation.
Add a little less sugar the next time you try the shebet, just adjust it to your taste.
+sazji Thanks for sharing, thats a charming little proverb. :)
The Turks have a proverb for everything. Literally everything. Including vomiting blood, evidently. ;)
We also call it Kiren
@@ayacu578 Who is “we?”
@@sazji A sry for generalizing by we I meant People from Boyabat, which is a small town near Sinop
Russians love these! We make the preserves out of it. You get two small jam bowls, eat the cherries and spit out the seeds in the second bowl. Then the rest of the liquid-y preserves you eat by the spoonful with black tea. One of my favorite treats as a kid! Never had a fresh one though, must try!!
I always have to fast forward through your intros, especially these old ones. They hit me with weird emotions of like reminiscence. This one makes me think of the Hobbit cartoon lol.
The finality of life and the weird concept we experience. Feels like an eternity. Then one day yoj open your eyes and it's all long gone and maybe almost over too.
* *shiver* *
We called those dogwood cherries growing up. Some of our neighbors were Russian immigrants. The grandma would make jam out of those. She would have us pick them sour, and pit them before making jam without ripening them further. It was very good, it tasted like raspberry, cherry, and cranberry.
The music in the beginning of this video makes me feel like I’m 7-8 years old and the tv is on ♥️
Hi Jared,Cornish Cherry grows here in Alaska, they are ground cover, the dwarf dogwood, Cornus canadensis. This summer we had a lot of them with large berries, and was even fairly tasty. An average year it is rather stuffy and barely palatable. However, these here have no pit, but a lot of small seeds. The Cornus mas, what you used has very dense wood that is why the scientific name origins from the Latin word cornus /horn. The fruits are great source of vitamin C about 200mg/1000g, and rich in carotene. The unripe berries are often eaten pickled in wine-vinegar with cumin and salt. Gourmets eat it aside wild-game meat. There are some other kind of dogwood that edible, such as the dwarf here in Alaska, and the Cornus kousa, or star dogwood, and a Japanese Mountain date, Cornus officinalis. In Europe there is an other variety Cornus sanguinea, which yield deep dark purple colored poisonous berries. There are some cultivated species that bring good size fruits, they hail from Slovakia ( Devin and Titus) and Austria (Jolico). Aside the red colored there are yellow, maroon, white colored ones with different shape and patterns. There was a time in Medical Cures, where the name, shame and color been the reason why healers used certain medications. Cornish Cherry been used to heal Spermatorrhea which I rather do not comment in this forum. By the way, I had the jam with seed, and did not like it either, in my childhood we used it after the first frost just like rosehips, hawthorn and sloe berries and pitted before make condiments from it. I have some good memories about those, and as Thanks Giving is approaching a good idea shall be for variation aside the cranberry sauce. Aye, thanks giving, just remember I have a promise to full fill, please tell me again, how to connect with you? I have some exiting news, that are related , and a list of fruits you shall try.
+Angela Goodwin Thanks for sharing Angela, you have no shortage of interesting facts to share. Keep them coming. :) If you want to reach me, you can email me at jaredtheconjuror@hotmail.com.
The cornelian cherry is a shrub, not a tree, as the branches come from the ground, and there's no trunk.
Since they're very sour, I cook them in a non-acidic fruit juice, such as pear juice, and strain out the seeds using a food mill. Then I add them to sherbets and puddings. Since they're so strong-tasting, I don't use a lot in a recipe.
I also freeze them on a tray, then squeeze out the seeds, if I don't want the fruit puréed. As a vegan, I add them to vegan ice creams, sherbets, and puddings. They go especially well with chocolate, which has such a contrasting flavor.
Since they're much better completely ripe, I refrigerate the ripe ones and leave the unripe ones at room temperature, sorting through these every day to add new ripe ones to the refrigerated ones. Then I use the ripe ones in recipes.
Here in the NE, some of them ripen in mid-August, while other shrubs wait until October. You can harvest them in large quantities, they freeze well, and a little goes a long way.
For more info, see the page on my site, www.wildmanstevebrill.com, or the coverage on my iOS/Android app, Wild Edibles Forage.
+Steve Brill That must be a common misnomer; I've heard it referred to as a tree several times before, but yes definitely a shrub. My mistake.
Thanks for the tips. I'll try freezing them next time; its definitely a good fruit to have on hand for recipes that could use a bit of perking up.
+Steve Brill Actually I would call it a tree and in many European areas its trained as a single trunk fruiting specimen. While there are shrubs in the Genus Cornus like red osier dogwood there are also many trees like Cornus florida. There are many other low branching trees, hybrid poplar, hawthorn, paw paw are the first examples that come to mind. When I think shrub I think elderberry or highbush cranberry.
+Plant Based Services You're right, I'd just noticed that in my research. It can be either a tree or a shrub. In the Greater NY area, the form that's planted always seems to be a shrub. I haven't seen the tree form yet.
Steve Brill Hey, in Balkans we make a jam from lilac flowers (sometimes we add some green apricot juice for extra sourness). Have you tried it? It is packed with flavour. I have to mention that I refer specifically to the common lilac (white or purple).
some varieties can be grafted to grow like trees and can be debrachend as such
Given the selection method for this fruit, I'd recommend using a bed sheet, arrange the sheet about the tree / bush (or have friends hold it), shake the limbs lightly, and collect at will.
I've tried these pickled before. Really delicious!
I've never had them pickled, but heard they are a bit like olives that way.
Thank you , i really appreciate you sharing your experience with us .
Very common in Armenia, which has fantastic food overall (including exceptional fresh and dried fruits). Armenians also make great brandies from many of their assorted fruits.
Nice. Thanks J. Always informative.
Cornelian cherries have a nice aroma to them, so they are very good with tea or as a compote.
The native range of these is from central Europe to Afghanistan. I have seen both tree and shrub form in the Chicago area, in fact they are locally naturalized there. I enjoy the fruits, even the more sour ones, reminiscent of eating a Warhead candy.
They used to make bows and tool handles from that tree. Very dense wood.
Wow... Your old intro... Its been awhile since I saw this.
I got to eat a few of these when I found them in a local park. I think ill be growing it.
Salt on fruit is a hot climate thing because sweating removes salt from ya body, [lightly] salted fruit replenishes both water and salt.
Best electrolytes replenishment are salted apples and watermelon. Just ferment sour apples and cabbage together and enjoy! One apple a day will keep the doctor away
These grow everywhere in Germany, people dont know they are edible tho.
Doch ich 🤪
@@trex70 Sehr gut, koch doch mal einen Saft daraus, kann ich nur empfehlen.
@@easygrows2699 Ja gerne aber dauert ja noch bis sie reif sind. 😁
I wish I had seen this video before I encountered cornelian cherries last year. Eating one off the tree was like trying to eat an atomic warhead candy with the tannins of black tea
there are verieties that you can eat fresh, but for most you should wai until they either almost fall off or the first frost hit
These ones a quite popular in Bulgaria. When fully ripened they taste of rasberry jam.
Jared, nobody eats these with salt in neither Bulgaria nor Turkey(It is called "Kizilcik" in Turkish/"Little crimson"). Don't know about Iran though.
I LOVE the intro and outro music its ethereal
It reminds me of the music from The Last Unicorn for some reason…
I found these at a local park in Rochester, NY using the book Northeast Foraging by Leda Meredith as my guide.
I find the acidity to be a bit low when they're ripe enough to fall off, a little bit before that they taste more interesting in my opinion.
I think you tried wild cornelian cherry, there are many big fruit selected varieties which taste better. Some cornellian cherries have more sugar up to 15%, they are best for direct consumption. There are also yellow varieties which taste different.
They are good for cholesterol, blood pressure, takes care of diarrhea, helps your cardiovascular system, good for eye vision, helps your deep sleep and also anti urinary tract infections 👍👍👍👍👍👍👍
.my mum used to calls these cornels. they are good used like cranberries.. dried or made into a sharp sauce.. i would describe them as user - friendly rosehips... anything you would do with rosehips you could do with these with less hassle.
+Penelope Greenhough ps.. talking of user-friendly rosehips.. have you tried elaeagnus berries? common urban shrub you should find easily. fruits in uk are the first thing to ripen.. march-april ish.
+Penelope Greenhough also, i would recommend extracting the flavour in plain water first and straining before adding the sugar to make syrup. you can freeze your extract in cubes to make syrup as required.
I’ve new to the channel so I’m going back / way cool 😎 save travels fellow kind human 🌞🌞🌞
Enjoy watching me slowly age ten years 😄
You are 10 + years younger then me so I look at you like a son …maybe because you travel so much I feel for your poor mother she must worry you always being so far from home - but yet she’s happy your so wild and free spirited 🌞so this will be fun , your personality fits my tribe 🪷🪬🪬🪬🌱🐈⬛ so our family loves your channel , I do yoga everyday myself and am also vegetarian 🌱
Positive energy sent to you 🌞 and your family 🐈⬛🐈🍒🍓🍇🍎🍉🍑
Just done making 20 32oz bottles of preserves (bone and all) and few bottles set for majara (young wine). Should last us till new year
It was wrong whole process, you should cook the cornelian cherries first then sift it take all seeds out then add sugar for syrup and for jam you should seedless them then put sugar on it stay for hours then cooking on a low heat until cherries get soft entire cocking you should remove all pink foamy stuff after that you have a shiny glossy syrup or jam 👌🏻👍🏻
Also you can mix with sugar and let them rest in sugar to absorb sugars like candy
And finally you can cook mix with cherry, plum add some sugar and salt through in tray let it dry in low heat oven or sun dried it making lavashak😋
What if you added a tiny bit of salt instead of a whole lot of salt?
mind=blown.
I bought two trees this spring and I collected the berries too early (just when they turned red). Really regret not waiting, should have done more research beforehand! Anyways, they made a great jam!
nice!
And they are not cherries, which are in the genus Prunus. They are the fruit of a kind of dogwood, genus Cornus.
I ordered some Cornelian Cherry Dogwood trees the other night. Can't wait to see what they are like.
Also, and, I know this has nothing to do with the video content but, what the heck is in the frame over you left shoulder??
Thanks for the video.
Nice! Hope you enjoy the fruit. In the frame is an old smut rag from 1971. Its basically an Adult joke Newspaper. Featured story "Headless Lesbians Attack World!" You can't make that stuff up. :)
I knew that picture just looked too strange. Thanks.
I’m iranian - you actually want the syrup to be a little bit thicker
also, at least in my family, we always drink it with seltzer, never just with flat water
And you can roast the kernel then grind it to a powder and add it to your coffee
why add salt??? cranberries are very popular here in Turkey..Just eat it without salt..It is sour /sweet..
I am finding some of these in the Portland, Oregon area that are perfectly ripe right now. There is also a yellow variety that I like more than the red ones. Maybe a future video idea?
I lived in Morocco and we had these and they make a very good sharbat! sharbat is available everywhere in Morocco and I mean everywhere 10 places on one street will sell coffee and sharbat or tea and sharbat. Moroccans love their sugar so they put quite a bit of sugar in this particular drink. Though I would have to say my favorite sharbat is avocado. :-) as a child in Maine we always ate rhubarb with salt on it. Do you realize that the true drink is made from the fruit syrup or the whole fruit milk and a ton of ice? It is believed that those where we get Sherbert from.
I definitely don't have a sweet tooth, and like fruits that don't taste like candy and syrup. But I've tried what I was 95% certain was a Cornelian cherry dogwood growing near my house, and it was just horrible. Bitter and hacky. Though the fruits were bright red (mid October here) and not purple, which I assume is when they are ripe.
The leaves were a dead ringer as well as the fruit, & shape of tree. So if it was something else it sure looked like it.
They are technically not real cherries, but instead a type of dogwood. I _really_ like them. I once housesat for a friend who had a cornelian cherry tree, and a highlight of doing that was getting to eat every delicious cornelian cherry that tree made that year. No sugar needed, ate them straight off the tree.
That must be a tree that happens to have sweet fruit. It seems that the taste can vary from plant to plant. That one would be worth propagating by cutting, to grow exactly the same plant.
@@SY-ok2dq Oh, they were deliciously tart.
Have you tried a gros Michele banana? It was the main banana in the early 1900's. It taste like the artificial banana flavor.
+Traci Llewellyn I haven't. I've been wanting to though. Its popular in Japan, so I'll take a look while I'm there in March. :)
+Jared Rydelek yay!
Traci Llewellyn What?! I LOVE that artificial banana flavor. Are gros Michele bananas available in the United States at specialty shops?
Great music 😍
This looks like one I want to try (as I fall firmly in the "likes sour fruit with salt" camp) I think you might be cooking your syrup concentrate up a little long/overheat as you seem to be getting closer to the "gel" stage (if you were to use a candy thermometer) (and I dearly hope that I am not coming off as an insufferable know it all)
Haha we're cool. I waited until it started boiling like the recipe told me to. It's way too much sugar for that amount of liquid though. Next time I'd double the water.
The best usage is when they got a little wrinkled and dark red.
1:40 a wild @RainbowSalad appears! Small world
I made fruit roll ups by adding pectin to the already cooked Cornelian fruits.
Have you ever made a shrub(drinking vinegar) for drinks? I find it's a great way to make a seltzer syrup. I mix it in seltzer too.
Bought some from a farmers market a couple weeks ago, stuff is great. Been thinking of making it since then. :)
It's very easy to make. I have made ginger, pineapple, black cherry, and a mixed berry. The ginger is definitely my fave. It's crazy how something so simple works out to be so yum.
what is intro song?
thought I recognised it, it's Cannibal Holocaust - Opening Theme Music (Riz Ortolani)
Hi Jared
I have a few questions
1) do you know how to grow cornelian cherry, from seed or from the trunk (I am new to this things)
2) we have cornelian cherry preserves here and I was wondering if I can use seeds from the preserved cornelian cherries to grow them?
Thanks
+MHuseyn Unfortunately I can't help you, I don't grow fruit, I just eat it. But I'm pretty sure that the seeds in the preserves are probably not going to grow. i'd pick up some fresh seeds online or see if you can track down a tree in your neighborhood.
@@WeirdExplorer Many nurseries sell grafted varieties.
In my country we use these as a natural home remedy for diarrhea.
Turkish name is KIZILCIK.
In persian/farsi sharbat means syrup / drink
Hello Jared,
I have a question:
Here in Berlin there is a fruit tree which smells like a SHIT (No joke).When it starts to fall from the tree whole street smells like dog shit.
Its small like plum and yellow.
Do you know what it is ?
+ingula akhvlediani Hmm... it sounds like gingko. I think it smells more like rotting cheese though, so maybe I'm wrong. haha. I had the great idea of breaking open one of those fruits last week, it made my hand smell for the entire day.
+Jared Rydelek The fruit is also corrosive and irritating; it can make your skin peel off. Make sure you use gloves. The seeds are edible, cooked, but don't eat too many.
+sazji Oops.. I didn't know that they were corrosive. Luckily I didn't have a problem.
I found the "nuts" at an Asian grocery last year. I ate one raw (not knowing it was not a "nut" in any traditional sense). So I looked up information about it and found that it was probably more poisonous raw. And an interesting article by a woman who removed the flesh from a bunch of the nuts by hand, and regretted it when her hands started peeling/blistering for 3 days. Hmm.
yikes... not a fruit to be messed with apparently.
Are you really allowed to pick berries in a public park?
BTW your cat is adorable!
what is the zone for growing?
You need to use good sea salt , like Mediterranean grey salt .
The only fruits I put salt on are lemon's and lime's.
Best to eat after fallen from the tree. They have the most sugar content then.
two questions, 1) are you in an intimate relationship with anyone at this moment? 2) are you a vegetarian or vegan, or do you just really enjoy eating fruit? just curious. love your videos by the way :]
+Ly yamamoto Sorry I don't answer personal questions like that... As for the other question though: No, I'm currently not seeing anyone.
we make jam, just don't eat it not cooked
please go to okinawa island in japan and you can get a soft water lemon called soft touch and it is so cool how to eat it！！！！！！！！！！
I would love to go back to see more of Japan. Such a wonderful country.
That syrup looked like it had a lot of pectin in it.
Thats a grape
I love finding out about the weird fruits but you are akways looking to the left rather than straight ahead, and I find that quite off putting.....
I hate this show...