Surprisingly Edible: Alternative Fruits

When deciding to grow fruit, I often find that we often limit ourselves to just a couple, old stand-by's - the fruit everybody and their neighbor are planting: apples, peaches, pears, etc. But here in the temperate region of the United States we can grow so many other, equally valuable... and in my opinion much more exciting alternative fruits:

1. Amelanchier species - A great midsummer fruit that is slightly smaller than the more common black currants. The fruit is a reddish-purple tint that is sweet and juicy with a distinct apple flavor. Closely related to vaccinium (blueberry), amelanchier is more commonly known as: serviceberry or Juneberry. One of the major issues you may run into is that the fruit is a beloved favorite of our feathered friends. There is however a simple solution: net off your plants, similarly to blueberries, to save some of the tasty berries for yourself.

Amelanchier alnifolia

Edibles: 
A. alnifolia - 9' shrub to 10' with the sweetest Juneberries you'll ever taste, it's also the best producer. Once established it will sucker and form a thicket
A. alnifolia semiintegrifolia - similar to the shrub above but fruit ripens a week or two later
A. laevis - a taller amelanchier reaching heights of about 30'
A. lamarckii - another tall amelanchier reaching heights of about 20'
A. stolonifera - a shorter amelanchier, often staying below 7' in height. It will sucker but at a much less rapid pace than the others.

2. Cornus species - Dogwood

Cornus kousa

Edibles:
C.masi - Also known as the cornelian cherry is a deciduous shrub. The fruit can be very variable in quality and size. For the best, most flavorful and juicy fruit - make sure they are fully ripened. If unripe the fruit can be very astringent.
C. kousa - Deciduous tree that is a good alternative for the C. florida. The odd-looking fruit ripens and can be eaten raw or cooked. The skin can be a bit bitter so the best way to eat it is to bite a bit of skin off then suck out the sweet, custard-like center.

3. Crataegus species - Known also as hawthorns, have many species that produce edible red berries about the size of cherries as well as edible leaves. The fruit tends to be slightly sweet with a strange aftertaste when eaten raw which is why they are more commonly made into delicious jams, jellies, syrups and preserves where they become much more palatable and are high in vitamin c.

Crataegus monogyma Photo Credit: Plant Systematics

Edibles:
C. arnoldiana, C. baroussana, C. douglasii, C. ellwangeriana, C. festiva, C. monogyna, C. pensylvanica, C. schraderiana, and C. tanacetifolia to name a few...

4. Diospyros species - Persimmons: A genus of deciduous trees

Diospyros virginiana

Edibles:
D. kaki - The Japanese persimmon is the most widely cultivated species, but doesn't do extremely well in Tennessee (successful plot in California). It is edible while still firm but is best when eaten after it has had a couple of days to soften.
D. virginiana -Native to the eastern United States, the American persimmon can become a very large tree. The fruit rarely becomes fully ripened on the branch, but you can collect the firm ones and let them sit and ripen fully in your home. They make a wonderful pudding or a nice, moist bread or cake. I wouldn't recommend eating until fully ripened and soft. The fruit, when not fully mature, is high in tannins and will leave a bitter taste and a feeling similar to cottonmouth.
D. lotus, D. digyna, D. discolor are a few other edible kinds of persimmon.

5. Morus secies - Mulberry's

Edibles:
M. rubra - Commonly known as the red mulberry is the only native mulberry and when grown in their natural habitat don't have any severe issue with pests or diseases. A small red mulberry can reach 60' in height with a short trunk and spreading branches. Performance varies greatly from tree to tree, but even the trees not quite up to human standards are still an excellent permaculture option, feeding live stock for up to 3 months. The leaves are edible too!
M. alba and M. nigra are two other commonly found, edible mulberrys.

6. Taxus species - Also know as yew, are slow growing, evergreen plants that are very tolerant of soil and light conditions. All parts of the plant are extremely toxic, except for the sweet fruit of the Taxus baccata.

Taxus baccata

Edibles:
Taxus baccata -  The fruit is sweet and juicy but one should avoid the seed -  It's toxic if bitten into (if swallowed whole it isn't harmful). You'll know if you've bitten into the seed, it's very bitter. That being said, those who have been willing to try the fruit find it very tasty, though some are put off by the slimy texture.

Warning: If you can't clearly identify a plant, DON'T eat it. Better to be safe than sorry.

Photo Credit: 

Missouri Plants

Lizer Landscape

Edgewood Garden

On Just a Couple Acres

Summagallicana

Tasty Blooms

Bee Balm

With spring in full bloom I feel it's only appropriate to post about some of my favorite edible flowers in the garden/wild. Flowers are a great way to spice up a spring dish - each with their own unique flavor and style. Eating flowers is nothing new - but did you know all of these flowers were edible?

1. Arugula - Eruca vesicaria - a spicy and nutty flavor with hints of pepper. Eat fresh in a salad or on a sandwich
2. Basil - Ocimum basilicum - varies by variety but tends to taste similar to the leaves only softer. Eat fresh in a salad, sprinkle over pasta or as a garnish with grilled fish and vegetables
3. Bee Balm - Monarda didyma, and other species - spicy flowers with hints of mint and citrus. Replace any call for oregano with bee balm flowers; petals are great in fruit salads as well
4. Garden Chives - Allium schoenoprasum - mild onion flavor great in cheeses and used fresh in salads or soups
5. Clover - Trifolium species - soft sweet flavor that is excellent sauteed for a wild granola recipes. Raw flowers can be hard to digest
6. Dandelion - Taraxacum officianalis - only eat the petals. Young buds sauteed in butter taste similar to mushrooms. Young flowers are honey-like but get bitter with age. Flowers can be battered and fried to make a delicious dandelion fritter
7. Gladiolas - Gladiola spp - remove anthers before consuming. Flowers have a soft lettuce flavor and are great fresh in salads or as decorative containers for sweet or savory sauces
8. Impatiens - Impatiens wallerana - almost tasteless, good fresh for adding interest to a dish or floated in a spring cocktail
9. Lavender - Lavendula species -  floral and perfume-like. Great for making lavender honey sorbets, cheeses and savory dishes that call for rosemary, just simply swap the two. A fresh sprig is a great garnish for champagne. Remember, a little goes a long way; too much lavender can make any dish bitter
10. Lilac - Syringa vulgaris - strong lemony-sweet flavor to slightly bitter, varying greatly from plant to plant. Great as a garnish for cakes, sorbets and of course candied
11. Marigold - Tagetes tenuifolia - citrus flavor with a hint of bitterness. Can be substituted for saffron and the petals are great in salads
12. Pansy - Viola x wittrockiana -  sweet to soft grass-like flavor, petals are very mild in flavor. Can be candied, used in fruit salads and green salads and are a beautiful garnish for desserts, sorbets and soups
13. Sunflower - Helianthus annus - when the buds are forming, pluck and steam. tastes similar to artichoke.
14. Violet - Viola species - sweet and nectar-like. For uses, see pansy

A word of caution: when on the hunt for unusual edibles make sure you know exactly what you're about to consume. If you have any doubt when it comes to identifying an edible flower or have severe pollen allergies, better to be safe than sorry - leave it be. Do not eat flowers from garden centers, nurseries or florists. These flowers are NOT considered food crops and may be sprayed with large amounts of pesticide. Never collect flowers by the roadside due to possible contaminates.

Photo Credit:

US Forest Service