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United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Cornus kousa |
June: Flowering continues, first fruits appear.
Japanese cornelian cherry is often grown as an ornamental plant and used in folk medicine. Fruits are considered beneficial for immunity and digestion.
Small tree with bright yellow and red fruits. Blooms late spring, fruits ripen by late summer.
Fruits are harvested in late summer to early autumn when they turn yellow-red and soft. Fruits should be picked ripe as unripe ones have a bitter taste.
Before consumption, fruits should be washed and peeled from skin and seeds removed. Fruits contain vitamins and antioxidants.
Fruits are used for jams, jellies, compotes, and juice. Cornelian cherry pastila and jelly are also made from it.
Fruit: Yellow-red, sweet with slight tartness, juicy
Seed: Hard, inedible
Seed: Hard, inedible
Japanese Cornelian Cherry Jam (Boiling)
Sweet jam with slight tartness
Sweet jam with slight tartness
1. Wash fruits, peel skin and remove seeds.
2. Cover with sugar and let stand for several hours to release juice.
3. Cook on low heat until thickened.
2. Cover with sugar and let stand for several hours to release juice.
3. Cook on low heat until thickened.
Japanese Cornelian Cherry Compote (Boiling)
Refreshing drink
Refreshing drink
1. Wash fruits and add water.
2. Add sugar and cook for 15-20 minutes.
3. Cool and serve chilled.
2. Add sugar and cook for 15-20 minutes.
3. Cool and serve chilled.
Japanese Cornelian Cherry Tincture (Infusion)
Strong aromatic drink
Strong aromatic drink
1. Pour fruits with vodka or spirit.
2. Infuse for 3-4 weeks in a dark place.
3. Strain and bottle.
2. Infuse for 3-4 weeks in a dark place.
3. Strain and bottle.
Japanese Cornelian Cherry Jelly (Boiling)
Thick sweet jelly
Thick sweet jelly
1. Make puree from fruits and strain.
2. Add sugar and gelatin.
3. Cook until thickened, pour into molds and cool.
2. Add sugar and gelatin.
3. Cook until thickened, pour into molds and cool.