Blackthorn, medlar etc.: these 6 fruits need frost

Nature offers a variety of tasty and healthy fruits. However, some only develop their full aroma after exposure to frost or are only then edible. We present 6 such fruits that need frost.

Serviceberry

The serviceberry (Sorbus torminalis) is one of the rarest Deciduous tree species in Germany. In autumn, five to ten fruits develop from each inflorescence, which require frost to become edible due to their high tannin content.

Properties and Uses

• Leathery, glabrous, 1 to 2 cm large apple fruits
• obovate to roundish
• initially olive green, later reddish, brown when fully ripe
• brightly spotted shell
• Flesh grainy, pear-like
• Seeds dull, flat, ovoid, reddish brown
• Only edible when overripe, dough-like structure

The serviceberry can be eaten plain or made into juice, jam, jelly and compote. It is suitable for baking tarts, cakes and other pastries as well as for making schnapps and liqueur. The dried fruits, which have a marzipan-like aroma, are particularly delicate.

Common barberry

Also the fruits of the Common barberry (Berberis vulgaris) need frost to reach harvest maturity. They contain a lot vitamin C and have a pleasant fruity acidity.

Properties and Uses

• small, egg-shaped, orange to red, a good 1 cm long
• ovoid to elliptical, smooth, shiny
• remains of scars at the tip
• edible, but very sour
• one or two smooth, brownish seeds per fruit
• Consumption only recommended when fully ripe

The red berries of barberry are used in the production of compotes or jams. Dried, the fruits are also suitable as a seasoning for fish, meat and rice dishes.

rosehips

All Types of roses form collective nut fruits, which are called rosehips be referred to. They are probably best known as the fruits of Wild roses like the dog or Potato rose (Rosa rugosa). The main harvest time is from October to November, although harvesting can continue until spring. It's best to harvest them after the first frost, because then the fruits are softer, sweeter and more flavorful.

Properties and Uses

• round to pear-shaped collecting nut fruit
• ovoid to flat spherical, 1 to 5 cm large, orange to red
• Fruit market with lots of little nuts
• Nutlets covered by fine hairs with barbs
• Itching upon skin contact (itching powder)
• Nuts not suitable for consumption
• Remove before consumption or further processing
• highest vitamin C content in fresh fruits

The best-known use is probably making tea. Rose hips can also be made into jam, puree, juice, liqueur and wine. The still firm fruits are harvested in late summer. After the first frost, rose hips can also be harvested for raw consumption.

Medlar

Hardly anyone knows what the fruits of the medlar (Mespilus germanica) taste like, let alone when they ripen. The medlar is an old winter fruit variety. The fruits ripen in late autumn, but should remain on the tree as long as possible, preferably into winter. However, without exposure to frost they are inedible. The first frosts cause the tannic acid content to decrease and the hard fruits become soft.

Properties and Uses

• small, spherical, flattened fruits, up to 7 cm large
• Apple or pear shaped, brown, felty skin
• ripe fruits brown inside
• Pulp dough-like with seeds
• Tart-sweet, nutty taste
• sweet with pleasant acidity, fruity-fresh aroma

Medlars can be eaten raw and processed into jam, jelly, compote and juice. Liqueurs with medlar are also tasty. Sugared and vinegared fruits are considered a special delicacy.

sloe

Also the fruits of the sloe (Prunus spinosa), the blue berries are only edible after they have endured a few frosty nights. Here too, the bitter tannins are largely broken down. The best time to harvest is therefore between the end of November and mid-December.

Properties and Uses

• spherical, blue-black frosted drupe, 6 to 18 mm large
• green pulp, easily separated from the core
• Core spherical to lenticular, rough, pockmarked
• Flesh initially very sour and tart
• Numbness in the mouth, astringent effect
• sweeter and tastier after exposure to frost

Unripe berries can be pickled like olives, They are not suitable for raw consumption. Ripe fruits can be used to make sloe juice or jam. Fresh and dried fruits are also suitable for making tea and as an ingredient for sloe liqueur.

Rowanberry

Rowanberries are the fruits of the mountain ash (Sorbus aucuparia). The prejudice of toxicity probably comes from the bitter taste. If you wait until after the first frosts to harvest, the bitter substances are largely reduced and the berries become edible. The same applies here: the longer they are exposed to frost, the better their taste.

Properties and Uses

• small apple fruits, approx. 1 cm thick, in umbel panicles
• bright red or orange-yellow
• round to ovoid, smooth
• cranberry-like taste
• only has a short shelf life

Rowanberries can be used for sour-fruity spreads, for making schnapps, liqueurs and fruit wine. Jam, jelly or juice made from rowan berries are also real vitamin C bombs. When dried, they are suitable for making tea.

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