A Tale of Two Fruits: Identifying Edible Dogwood Species
It's critical to understand that the edibility of dogwood fruit varies drastically by species. Before considering any culinary use, you must be certain of the exact type of dogwood tree you are harvesting from. The two most popular edible varieties are the Kousa dogwood (Cornus kousa) and the Cornelian cherry dogwood (Cornus mas), both native to Asia and Europe respectively but widely grown as ornamentals. The toxic American Flowering Dogwood (Cornus florida) and Pacific dogwood (Cornus nuttallii), on the other hand, produce bitter fruits that are not for human consumption.
Edible Dogwood Varieties
- Kousa Dogwood (Cornus kousa): Known as the Japanese or Chinese dogwood, it produces a distinctively large, reddish, spiky-looking fruit in late summer to early fall. The inner pulp is creamy and sweet, often described as having notes of mango, persimmon, or pawpaw, while the skin is bitter and grainy and should be discarded.
- Cornelian Cherry Dogwood (Cornus mas): This species bears small, tart, cherry-like red fruits that ripen from late summer to fall. While too sour to eat raw for many, their flavor sweetens upon cooking, making them ideal for preserves.
Toxic Dogwood Varieties
- Flowering Dogwood (Cornus florida): A popular ornamental tree, its fruits are small, bright red berries that grow in clusters. These are mildly poisonous to humans and should not be eaten.
- Pacific Dogwood (Cornus nuttallii): This western North American native has fruit that is an aggregate of berries. The fruit is bitter and can cause stomach upset.
Culinary Uses for Dogwood Fruit
Once you have correctly identified an edible dogwood species, a world of culinary uses opens up. The specific applications depend largely on the flavor profile and texture of the fruit, with the creamy Kousa fruit and the tart Cornelian cherry fruit offering distinct possibilities.
Kousa Dogwood Fruit Recipes
Because of its custardy texture and tropical flavor notes, the pulp of Kousa dogwood fruit can be used in a variety of sweet applications. For best results, scoop the soft inner flesh out with a spoon, discarding the seeds and fibrous skin.
- Jams, Jellies, and Preserves: The unique flavor of the pulp makes for an excellent jam. Combine the pulp with sugar and a bit of pectin to create a smooth, exotic spread.
- Desserts: Incorporate the strained pulp into cakes, puddings, pies, or cheesecakes for a distinct, fruity twist. Its tropical essence works well in recipes that would typically use persimmon or mango.
- Sauces and Glazes: Simmer the pulp with a bit of sugar and lemon juice to create a vibrant sauce. This sauce can be drizzled over ice cream, yogurt, or even used as a savory glaze for grilled meats.
- Frozen Treats: Blend the pulp into homemade sorbets, ice cream, or frozen yogurt for a refreshing dessert.
Cornelian Cherry Dogwood Fruit Recipes
The tart flavor of Cornelian cherry dogwood fruit is best utilized in recipes that benefit from its sourness, similar to how cranberries or tart cherries are used.
- Preserves and Syrups: The high pectin content makes these fruits excellent for making jams and jellies. They can also be cooked down into a syrup for drinks or topping desserts.
- Liqueurs and Wines: Historically, these fruits have been used to make alcoholic beverages. Their robust flavor lends itself well to infused liqueurs and homemade wines.
- Pickles: Unripe Cornelian cherry fruit can be pickled like olives, a tradition found in many Eastern European cuisines.
- Sauces: Cooked and strained fruit can form the base of a savory sauce for meats or game, adding a bright, acidic element.
Comparison of Edible Dogwood Fruits
| Feature | Kousa Dogwood (Cornus kousa) | Cornelian Cherry Dogwood (Cornus mas) |
|---|---|---|
| Appearance | Large, spiky, reddish compound fruit | Small, elongated, cherry-like red drupes |
| Flavor | Sweet, creamy, notes of mango/persimmon | Tart when raw, sweetens when cooked |
| Texture | Custardy, soft pulp; gritty skin | Firm pulp, similar to a tart cherry |
| Preparation | Remove and discard gritty skin and seeds | Can be cooked whole and seeds strained out later |
| Best for... | Desserts, frozen yogurt, sweet sauces | Jams, jellies, preserves, savory sauces |
Other Uses and Health Benefits
Beyond their culinary applications, dogwood fruit and other parts of the tree have been utilized for different purposes throughout history. For instance, the Cornelian cherry is rich in vitamin C and antioxidants, offering health benefits like immune support and cardiovascular health. In traditional Chinese medicine, Asiatic dogwood fruit (a related species, Cornus officinalis) is used as a tonic to support kidney function. The wood of the dogwood tree is also extremely hard, and historically, it has been used to make small, durable tools and implements.
Using the Fruit for Traditional Remedies
Some historical and traditional uses for dogwood fruit include:
- Digestive Ailments: The fruit has historically been used to treat digestive issues, including diarrhea, due to its astringent properties.
- Fever Reducer: Extracts from the bark of various dogwood species were used as a fever reducer and a substitute for quinine.
- Antioxidant Boost: Both Kousa and Cornelian cherry dogwood fruits are packed with anthocyanins, powerful antioxidants that help combat cellular damage.
Conclusion: Savor the Safe Varieties
By taking the time to correctly identify your dogwood species, you can safely explore the unique and delicious world of its fruit. From the sweet, creamy taste of the Kousa dogwood to the tart, robust flavor of the Cornelian cherry, there are many ways to transform these wild-growing gems into culinary delights. Always remember that foraging responsibly is key to a safe and enjoyable experience.
Disclaimer: Always consult a foraging expert or botanist for proper plant identification before consuming any wild fruit. Edibility and taste can vary significantly between dogwood species.
