Arbutus Berry

November 22nd, 2009 | Category: Food, Photo Blog

Koca Yemiş

Arbutus Berry. A friend of mine has a huge tree in his garden. I have no idea how to incorporate these into a dessert. Any ideas?

Comments

  1. 1 - maja on November 22nd, 2009

    I know only the jam like the one made on Corsica. Actually I have bought it there. I guess they make it like all jams, comfitures, preserves etc. 1 kg abrouse, 500 gr sugar. It is similar to rose hip preserve, you should cook the arbouse first, then strain it, and then cook with 500 gr sugar (or less if it is to sweet for you).

  2. 2 - GretchenJoanna on November 22nd, 2009

    I recently was reading about these berries, that they are indeed edible but insipid. I also have a tree in my garden in California.

  3. 3 - valentina on November 22nd, 2009

    wow. I had never seen these ones before. looking forward to seeing what you will come up with. ; o )

  4. 4 - Véronique on November 22nd, 2009

    My first comment here: I’ve discovered the blog only recently.
    I’ve never cooked or eaten this berry, but know it’s called “arbouse” in French. I’ve googled and found this (French) recipe for a tarte aux arbouses under this link: http://aioli.over-blog.com/article-36685752.html
    On puff pastry, some red jelly is spread, then the very ripe, quickly washed berries, and then a mixture of starch, eggs, sugar, yogurt, and hazelnut powder. Ten minutes before the end of baking time, pine nuts and brown sugar are sprinkled over the tarte. It looks yummy. Other than that, it seems that jam making is the most common use of “arbouses”.

  5. 5 - John on November 22nd, 2009

    Origin: Mediterranean
    The berry of a shrub sometimes called the strawberry tree, the arbutus berry is one of the most common fruits found in Corsica. Endowed with a particularly sweet flavor, the arbutus’s bright red color brings a splash of beauty to the brushland and is used to make jams, jellies and liqueurs as well as being a component of certain savory dishes.

    France
    The arbutus bush is also found in southern France. This species, with its tough shiny leaves, was undoubtedly introduced into the region by monks. Its edible fruit was used to make liquor in medieval times.

    http://www.theworldwidegourmet.com/products/fruits/arbutus-berry/

  6. 6 - Jack on November 22nd, 2009

    Lots of recipes for arbutus berries on Google!

  7. 7 - Sherry on November 23rd, 2009

    Hi Cenk,

    I had never heard of arbutus berries before so I looked them up and I found on Wikipedia “The fruit is edible but has minimal flavour and is not widely eaten.” I dont know if its worth the effort to cook with them!

    Good luck!

  8. 8 - pat smith on November 23rd, 2009

    These look like the fruit of the arbutus unedo which is also called a strawberry tree. The fruit is very bland tasting unlike a real strawberry. Probably your best bet would be to use it for decoration.

  9. 9 - Chiara VALERIO-NICOLAOU on November 23rd, 2009

    Hey Cenk! In Italian these are called CORBEZZOLI. You can make a nice jam out of them as they taste is slightly like strawberries (1 kg fruit – 800gr sugar – hint of alchermes).
    I personally love them.
    Enjoy.
    Chiara

  10. 10 - Chiara VALERIO-NICOLAOU on November 23rd, 2009

    It’s me again! Read 2 kg of fruits and 0,8 kg of sugar!!!
    Sorry for the mistake. :)
    Chiara

  11. 11 - M.Ángeles on November 26th, 2009

    They are “madroños” (in Spanish), the madroño tree and a bear are Madrid city symbols. The fruits are used to make a liquor and confiture. The google search “recetas madroños” (madroños recipes) gives you many results, in Spanish of course.
    Congratulations for your photos, I like them much.
    Regards from Madrid – Spain.

  12. 12 - Cenk on November 27th, 2009

    pat smith – Yes, this is the same fruit. The ones I ate were very flavorful though..

  13. 13 - Cenk on November 27th, 2009

    Veronique – Thanks a lot for the link! The recipe looks very promising.

  14. 14 - Laranja com Canela on November 28th, 2009

    In Portugal we call them Medronhos. They are used in liquors.

  15. 15 - NeeNee on April 3rd, 2011

    I also bought a jar of ARBOUSE, Gelee de Corse, bottled by Charles Antona, on the island of Corsica. I did not look carefully at the fruit depicted on the charming label and thought I was buying apricot jelly. It really does not have a distinctive flavor and is quite sweet. I would not purchase it again. But, “to each their own”! Bon apetito!

Leave a Comment




PREVIOUSLY