Rowan

Sorbus aucuparia

fruit

Clusters of bright orange berries, bitter and sour, softened by frost then cooked into jelly to go with game.

Origin

Europe and northern Asia

Season (United States)

August to October

Preparation

Always cooked: raw, they contain parasorbic acid, which irritates the stomach; cooking converts it.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Sorbic acid, a food preservative, is named after the rowan (Sorbus), where it was first found.