From September, the overripe cornelian cherries are ready for harvest. The cherry-like wild fruits taste delicious in chutneys, jams, and pastries, as well as in juice or syrup. However, since pitting the cornelian cherries is extremely laborious, the red fruit should be processed differently.
Seven instead of stone
Instead of pitting them, the cornel cherries should be sieved so that they can then be processed more easily. The best way to do this is to briefly boil the fruit in a pot with a little water and then pass the fruit market through a sieve. In this way, pith and kernels are cleanly separated from one another. Cornelian cherries taste particularly good when they are combined with apples or pears, as this softens the acidity.
Harvesting the cornel
Despite their name, cornel cherries are not related to the well-known cherries but belong to the dogwood family. The wild fruits are also called Herlitze or yellow dogwood and grow on tree-like shrubs at the edge of the forest. Cornelian cherries are ripe from September. When they are overripe and almost fall from the bush by themselves, it is the right time to harvest.
The vitamin bomb
The red fruits are rich in vitamins B and C, which strengthen the body’s defenses and have a positive effect on the immune system. Cornelian cherries also contain potassium, calcium, and iron, which are responsible for strengthening bones and for transporting oxygen in the blood. The fruit is also often used as a home remedy to reduce fever and for gastrointestinal diseases.
