Japanese raisin tree

Hovenia dulcis

fruit

It is not the fruit that is eaten but its swollen, sweet stalk, tasting of raisin and clove.

Origin

China, Korea and Japan

Season (United States)

October to November

Preparation

The swollen stalks, brown and dry in autumn, are eaten raw, leaving the small hard fruits hanging from them; for a decoction, a handful is boiled for half an hour.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

In Korea, it is made into a decoction reputed to cure hangovers.