Cornelian Cherry

What Is Cornelian Cherry?

Cornelian cherry (Cornus mas) is the fruit of a perennial shrub/small tree of the dogwood family (Cornaceae); it grows wild in the rural and mountainous regions of Anatolia. Lentil-sized, oval and colored bright red to dark maroon.

When unripe it is hard and very sour; as it ripens it softens and its taste turns into a sour-tart sweetness. In Turkey it is a traditional late-summer fruit, especially in the Black Sea and Central Anatolia regions.

Nutritional Values of Cornelian Cherry

No official/verified nutritional database record could be found for cornelian cherry while preparing this content. Although it is popularly known to be rich in vitamin C and organic acids, this is based on general observation rather than precisely measured values; therefore no numerical table is provided.

What Are the Benefits of Cornelian Cherry?

Cornelian cherry has traditionally been used as a souring agent in traditional cuisine and, in some regions, its syrup is consumed during cold-season periods. Research is ongoing into the organic acid and polyphenol content, a general feature of sour fruits.

This information is general; cornelian cherry is a food, not a substitute for medical treatment.

How to Choose Cornelian Cherry?

The most important thing to look for in a good cornelian cherry is color: green and hard berries are not yet ripe and are too sour to eat.

• Berries that have turned dark red-maroon and soften slightly under gentle finger pressure should be preferred.
• Wrinkled or moldy berries should be discarded.
• Cornelian cherry picked from the branch can also be ripened by leaving it at room temperature for a few days.

How to Store Cornelian Cherry?

Fresh cornelian cherry keeps for only a few days in the refrigerator; for this reason it is traditionally processed right away. It can be preserved for months by drying, turning into jam, or making it into syrup/sour concentrate. It can also be kept in the freezer for a few months.

Using Cornelian Cherry in the Kitchen

The most common uses of cornelian cherry are as a sour concentrate, jam and syrup. It is boiled with sugar after the seeds are removed to make jam; it is also strained for its juice and boiled with sugar to make syrup.

How to Make Cornelian Cherry Sour Concentrate?

Ripe cornelian cherries are boiled in water and sieved to separate them from the seeds; the resulting purée is simmered over low heat with sugar until it thickens. The resulting dark red sour concentrate is used as a souring element in desserts and some meat dishes.

Cornelian Cherry Syrup

Washed cornelian cherries are boiled in plenty of water and strained; sugar is added to the strained liquid, which is then boiled to make the syrup. Served cold, this syrup is especially consumed in the winter months.

Which Recipes Use Cornelian Cherry?

Cornelian cherry sour concentrate, jam, syrup and desserts made with cornelian cherry are its best-known uses. In some regional cuisines it is also used to add sourness to meat dishes.

Frequently Asked Questions

When does cornelian cherry ripen?

Cornelian cherry generally ripens in August and September; this timing can shift by a few weeks depending on the region and altitude.

Is cornelian cherry eaten raw?

Yes, ripe (dark red-maroon, softened) berries can be eaten raw. When unripe it is very sour and astringent, making raw consumption difficult.

Are cornelian cherry and rosehip the same fruit?

No, they are different plants. Cornelian cherry (Cornus mas) belongs to the dogwood family, while rosehip is the fruit of a wild rose species belonging to the rose family; they are often confused since both are sour and red.

Where does cornelian cherry grow?

In Turkey it grows in the rural, mountainous parts of the Black Sea, Central Anatolia and Eastern Anatolia regions, either wild or along garden edges.

Is the seed of cornelian cherry eaten?

No, the hard seed is not eaten; when making jam or sour concentrate it is separated out by passing the fruit through fruit sieves.