A fruit crammed with nutritional value, simply falling off bushes all around us. A sour taste at first but a sweet reward follows.
Ounce for ounce, the typical autumn olive berry is up to 17 times higher in lycopene than the typical raw tomato (80-90 per cent of the US intake of this nutrient comes from tomatoes and tomato products). It also has a high carotenoid content as well as high levels of vitamins A, C and E, and flavonoids and essential fatty acids.
There are several ways that you can use Autumn Olives in creating yummy snacks and condiments.
- processed into jams, jellies and sauces
- dried into fruit leather
This year I made a yummy stewed sauce sweetened with maple syrup that so far has been eaten on top of warm ginger bread and whipped cream, waffles, and with yogurt. I also processed a batch with apples into apple sauce with Autumn Olives, Spikenard Berries, Lycium Berries and Elderberries.....the result quite yummy! Later today I think I will try the friut leather recipe found here