![]() officinalis) has a long history of use in traditional Chinese medicine. ![]() It is very high in vitamin C and is used to fight colds and flus. It is eaten in Eastern Europe in many ways including as a medicine. Cultivars selected for fruit production in Ukraine have fruit up to four cm long. In Turkey and Iran it is eaten with salt as a snack in summer, and traditionally drunk in a cold drink called kızılcık şerbeti. In Azerbaijan and Armenia, the fruit is used for distilling vodka, in Austria and German Alps is used for distilling Dirndlbrand, in Albania and Bosnia and Herzegovina it is distilled into raki, and in Greece cranberries are used to make home-made liqueur. It has an acidic flavour which is best described as a mixture of cranberry and sour cherry it is mainly used for making jam, makes an excellent sauce similar to cranberry sauce when pitted and then boiled with sugar and orange, but also can be eaten dried. When ripe, the fruit is dark ruby red or a bright yellow. The fruit only fully ripens after it falls from the tree. The fruit is edible (mainly consumed in Eastern Europe, UK, and Iran), but the unripe fruit is astringent. The fruits when ripe on the plant bear a resemblance to coffee berries, and ripen in mid- to late summer. In Montenegro I found concentrated juice sold in the market. The fruit is used to make jams, sauces (similar to cranberry sauce). ![]() The fruit tastes like something between a sour cherry and cranberry, turns dark red when ripe.
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