We have these trees here in Connecticut of the US. Found about 12 trees and packed with fruit. Yeah scaly trunk too. Packed with berries is insane. Their must be a way to get the seeds out easier. I took off the skins. I wanted to make a jello with the fruits. Some reason I cannot respond to your other Kousa Dogwood video. I’ll try making this too. We also have matsutake mushrooms over here in MAINE of the USA and love those tan-capped variety here. I sauté and make crispy with coconut oil.
A lot of people have it. It's a common suburban ornamental sold at big box stores. It's just that many don't know the berries are edible. It's the whole priority perspective thing that we lost here in the first world. We grow things that look pretty and food is an after thought because our capitalist systems and "the man" provide all the food lol. We are as they want us to be ignorant and not self reliant, aka ignorant and needy. Good luck I hope this discovery in your back yard opens up the world of foraging edibles and the importance of permaculture for food sustainability. It's all of our jobs to make sure food is growing not just commercial farmers
I waited all year to taste a ripe berry from one of these tree in my neighborhood ever since I identified it as a kouso dogwood earlier this spring. I just ate one and I must say they are actually pretty good as far as foraged edibles go. It didn't really taste like I've read what others say, For example some say it's a bit like mango but I do not get that at all. To me the custard inside is like a poorly textured fig with some hints of dates and honey but a little more mild. I think this would make a nutritious sweetener addition to a smoothie for example. I say nutritional because you would need to use a few more that you would to get the smoothie sweet like if you used honey or dates, but I think it would be very tasty that way. I've read in baked goods also which I can see. It would be good for example as an addition to a banana bread or some sweet bread recipe. I do kinda see how you say it is low a peach. It's like a dried out peach ig. When they are gritty and less sweet
Yeah, Ive been waiting until now-late September in Japan-for the dogwod berries to ripen. Ive found its better to wait for the whole fruit to be reddish for the best tasting ones and the fruit facing the sunny side of the trees ripen the fastest. Ive been marking all the dogwood trees in my neighbourhood since the flowering season-but not all of them fruit. And I think some of the trees fruit do tend to taste different/better/worse depending on the tree and you described the taste perfectly!
Sure. It works well with brandy. Any fruit works well sitting in brandy. Even cheap brandy gets better! Some people have used clear vodka but I dont drink vodka so dont know if it turned out different. Try and let me know!
It turned out too sweet. I wasnt expecting the sweetness to be trapped inside the tough outer skins. I used too much rock sugar cause I thought it would be more bland cause of the dryness. Will try again. AND it didnt had a nice reddish hue like I had seen before, but more of a natural brownish yellow tint.(not an appetizing color for a cocktail!) I used the dogwood spirits mixed in a dogwood syrup-in a later video.
We have these trees here in Connecticut of the US. Found about 12 trees and packed with fruit. Yeah scaly trunk too. Packed with berries is insane. Their must be a way to get the seeds out easier. I took off the skins. I wanted to make a jello with the fruits. Some reason I cannot respond to your other Kousa Dogwood video. I’ll try making this too.
We also have matsutake mushrooms over here in MAINE of the USA and love those tan-capped variety here. I sauté and make crispy with coconut oil.
I have this tree in my backyard
A lot of people have it. It's a common suburban ornamental sold at big box stores. It's just that many don't know the berries are edible. It's the whole priority perspective thing that we lost here in the first world. We grow things that look pretty and food is an after thought because our capitalist systems and "the man" provide all the food lol. We are as they want us to be ignorant and not self reliant, aka ignorant and needy. Good luck I hope this discovery in your back yard opens up the world of foraging edibles and the importance of permaculture for food sustainability. It's all of our jobs to make sure food is growing not just commercial farmers
I waited all year to taste a ripe berry from one of these tree in my neighborhood ever since I identified it as a kouso dogwood earlier this spring. I just ate one and I must say they are actually pretty good as far as foraged edibles go. It didn't really taste like I've read what others say, For example some say it's a bit like mango but I do not get that at all. To me the custard inside is like a poorly textured fig with some hints of dates and honey but a little more mild. I think this would make a nutritious sweetener addition to a smoothie for example. I say nutritional because you would need to use a few more that you would to get the smoothie sweet like if you used honey or dates, but I think it would be very tasty that way. I've read in baked goods also which I can see. It would be good for example as an addition to a banana bread or some sweet bread recipe.
I do kinda see how you say it is low a peach. It's like a dried out peach ig. When they are gritty and less sweet
Yeah, Ive been waiting until now-late September in Japan-for the dogwod berries to ripen. Ive found its better to wait for the whole fruit to be reddish for the best tasting ones and the fruit facing the sunny side of the trees ripen the fastest. Ive been marking all the dogwood trees in my neighbourhood since the flowering season-but not all of them fruit. And I think some of the trees fruit do tend to taste different/better/worse depending on the tree and you described the taste perfectly!
@@ForagerJapan yes, and the deep dark red ones are even better than the bright red ones.
Some varieties of kousa dogwood have really great tasting berries. In Japan you might also have the evergreen species with even larger berries.
Yeah, I have found a few evergreen kousa in parks mainly. The berries are bigger(and have bigger seeds) and usually ripen later like in late October.
Can I use vodka with the berries
See the notes at 2:35
Sure. It works well with brandy. Any fruit works well sitting in brandy. Even cheap brandy gets better! Some people have used clear vodka but I dont drink vodka so dont know if it turned out different. Try and let me know!
How did it come out!?!?!
The video is dated Aug 31, 2021 so there may be Part II in 2 months/early November.
It turned out too sweet. I wasnt expecting the sweetness to be trapped inside the tough outer skins. I used too much rock sugar cause I thought it would be more bland cause of the dryness. Will try again. AND it didnt had a nice reddish hue like I had seen before, but more of a natural brownish yellow tint.(not an appetizing color for a cocktail!) I used the dogwood spirits mixed in a dogwood syrup-in a later video.