Forest fruits are an irresistible sight in sweets, smoothies and sauces. Their bright colours are not only pleasing to the eyes and taste buds, but also a real doping agent for the body.
What makes forest fruit “forest”?
In fact, these fruits used to be grown exclusively in the forest, which we humans later domesticated. The strawberries, wild raspberries, cranberries, and then the cranberries, the sloes, the wild blackberries, turned blue. The animals fed on it in summer and early autumn until man discovered it. Seeing that it wasn't poisonous - red though it was - he picked it, ate it, put it away for the winter, and then realised there might be more. These fruiting parts were fenced off from wild animals, and later the vines were domesticated to grow in the garden. Less shade, abundant and hardy. These were formerly forest fruits, but now they are used as a collective name for mostly red fruits.
The benefits of forest fruiti
You know, among the fruits of the forest there were also wild apples, wild pears, wild cherries, which are less red, but very nutritious. Nowadays, forest fruits are more of a reddish-purple colour, which together have a very high antioxidant content. They are also a great source of vitamins individually, but together they also play a major preventive role in the development of cancer, and many people eat them to stay young. There is a strong emphasis on regularity, which means that you need to consume 2 handfuls of red fruit a day to have an effect, but preferably in untreated form.
For example? Cherry treats hormone problems naturally and stimulates intestinal motility. Cherries cleanse the blood and are excellent for acne. Currants kill candida fungus and are very high in vitamin C.
Blood-red wonder on a plate
From forest fruits perfect with meats, cheeses and cakes. They taste perfect on their own, and even better when paired. The spiciness of the raspberry, the tartness of the currant and the colour of the blackberry make for a combination that cooks and housewives love to use in all seasons. It is also a good idea to save as much of the fruit as possible for winter. Not only in the form of jam or compote, but also in airtight bags in the freezer. After thoroughly washing and drying them on paper towels, put them in portions, and even mixed, in the boxes or airtight bags to prevent them from sticking together during freezing. In December, you'll be the wonder of a styrian noodle or filling a sponge cake base.
Guests' favourite dessert - with forest fruits
One of my favourite desserts is definitely the cottage cheese dumplings with the forest fruit ragout. The kind that vibrates, crumbles, is juicy and even lukewarm. Alongside the pleasantly sweet and creamy cottage cheese desserts and mascarpone creams, drinks are the ones that sell in abundance in the summer, if they are colourful. Orange cocktails, syrups and breakfast smoothies or smoothies are also beautiful with the red colour. It livens everything up, refreshes and even the kids love it because it's colourful.#
