Cranberry Viburnum

What Is Gilaburu (European Cranberrybush)?

Gilaburu (Viburnum opulus) is the red, cluster-forming fruit of a shrub of the moschatel family. In Turkey it grows mostly in and around Kayseri and is considered one of the region's signature fruits.

The berries are green in summer and turn bright red in autumn; however, the proper time to harvest is after the first frosts. Frost both softens the fruit's taste and reduces its mildly toxic effect when raw.

Nutritional Values of Gilaburu

No official/verified nutritional database record could be found for gilaburu; therefore no numerical table is provided. Most of the fruit is water, with the rest consisting of carbohydrate and a small amount of fat.

What Are the Benefits of Gilaburu?

In the Kayseri region, gilaburu syrup is traditionally consumed in the winter months and is an important part of the local cuisine. It is thought to be rich in vitamin C and antioxidant compounds, but precisely measured values are limited.

This information is general; gilaburu is a food, not a substitute for medical treatment. Since consuming the raw fruit in large amounts can cause nausea and diarrhea, it is recommended to consume it only after cooking/processing into syrup.

How to Choose Gilaburu?

For gilaburu intended for syrup, bright red, cluster-form and unbruised berries are preferred.

• Fruits picked after the first frost are less bitter and safer.
• Wrinkled or darkened berries may have gone stale.
• If the cluster's stem looks fresh, the fruit was picked recently.

How to Store Gilaburu?

Fresh gilaburu should be processed quickly; it is not kept raw for long. It is generally boiled and turned into syrup soon after picking; the prepared syrup can be bottled and kept in a cool place for months.

Using Gilaburu in the Kitchen

Gilaburu is not consumed raw; it is used made into syrup, jam or molasses. The best-known traditional beverage of Kayseri cuisine is gilaburu syrup.

How to Make Gilaburu Syrup?

Berries removed from the cluster are crushed and boiled in water; sugar is added to the strained liquid and it is boiled again, then cooled and bottled. This sour-sweet syrup is served cold.

Which Recipes Use Gilaburu?

Gilaburu syrup, gilaburu jam and, in some regions, gilaburu molasses are the best-known uses.

Frequently Asked Questions

Is gilaburu eaten raw?

It is not recommended; eating it raw, especially in large amounts, can cause nausea and diarrhea. Consuming it as syrup or jam is safer.

Where does gilaburu grow?

In Turkey it grows mostly in and around Kayseri; for this reason gilaburu syrup is considered one of the symbols of Kayseri cuisine.

When is gilaburu picked?

It is generally picked in October-December, after the first frosts; frost softens the fruit's taste.

Are gilaburu and the snowball flower the same plant?

Yes, gilaburu (Viburnum opulus) is the same species as the snowball bush grown as an ornamental plant; however, the fruit-bearing form known as gilaburu is grown for its fruit.

How is gilaburu syrup stored?

Prepared gilaburu syrup can be kept in clean bottles in a cool, dark place for several months; this period extends further in the refrigerator.