(This is the fruit of the Japanese cherry tree [Prunus spp.; Cerasus spp.], whose blossoms bring world-famous glowing colour to the north and south Pacific Rim in spring. Its fruit, on the other hand, is viewed as inedible; some authorities even insist it's poisonous.
It isn't. It just tastes bad.
The stiff, bitter flesh of Japanese cherries is indeed uninspired fresh fruit, to put it mildly, but they still have the vibrant colour and heady fragrance of their more palatable cousins. Hence, cooked well and sugared judiciously, they can yield a cranberry-like jelly that's not at all objectionable.
Here I've gleaned about 3 cups of them from a local tree; I plan to simmer them in cider to impart to it their colour and perfume, much as sorbs – a similar fruit – are sometimes used. Afterward, I'll probably make kvass from the cider.)
Appearing also on My Corner of the World.
It isn't. It just tastes bad.
The stiff, bitter flesh of Japanese cherries is indeed uninspired fresh fruit, to put it mildly, but they still have the vibrant colour and heady fragrance of their more palatable cousins. Hence, cooked well and sugared judiciously, they can yield a cranberry-like jelly that's not at all objectionable.
Here I've gleaned about 3 cups of them from a local tree; I plan to simmer them in cider to impart to it their colour and perfume, much as sorbs – a similar fruit – are sometimes used. Afterward, I'll probably make kvass from the cider.)
Appearing also on My Corner of the World.
This was new to me.
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