Forest fruits: all the properties and benefits for health

Botanically, the formation of the treeberry is different from that of the genus Rubus (blackberries and raspberries); because while in this one each drupe comes from a tiny flower, in the genus Rubus the whole blackberry comes from a single compound flower.

One of the highlights of any walk in the mountains happens when you discover a bush with ripe berries. Smiles settle on the faces and, if the plant is not recognized at first sight, the inevitable doubts arise as to whether they will be edible.

It is a scene that reproduces those that our ancestors starred in thousands of years ago, for whom berries were essential. They ate them fresh and dried them to have reserves in the months without a harvest.

In common language, forest fruits are those that were not traditionally cultivated, but rather They were collected from wild bushes.

It is the denomination that has been extended to the berries, although from the botanical point of view they are the fruits that develop from the ovary wall of the flower.

Properties and benefits of forest fruits

The protective power of small forest fruits makes their regular consumption highly recommended.

rich in vitamin C, iron and tannins, Wild berries, such as raspberries, blueberries, blackberries, currants or strawberry trees are a treat for the palate and health, especially for children, who enjoy the most when they can participate live and direct in their collection in the middle of nature.

They are champions in antioxidants

The oxygen radical absorbance capacity (ORAC, measured in micromoles per 100 g) is a method of measuring the antioxidant capacity of food in the laboratory.

There is currently a scientific discussion about whether this capacity occurs to the same extent in the food eaten, but in any case it indicates the antioxidant power of food.

Berries appear at the top of the ranking: elderberry (14,697), blackcurrant (7,957), blackberry (5,905), blueberry (5,481), raspberry (5,065) and redcurrant (3,387).

raspberries

Close relatives of blackberries, they have a slightly more acidic and delicate flavor, with fewer seeds. They are rich in iron (1mg/100g) and vitamin C (25mg).

The medicinal part is its leaves, more than the berries, which are rich in astringent principles. Its use is recommended in case of pharyngitis (leaf gargle), in the treatment of diarrhea and as a tonic during pregnancy and postpartum.

Strawberries

strawberries are rich in iron (1mg/100g), magnesium, potassium and sodium.

Remineralizing and detoxifying, They stand out for their vitamin C content. (100 g meet the daily needs) and folic acid.

They are recommended in cleansing cures and are also indicated in cases of rheumatism, since, in addition to having a cleansing effect, they offer some anti-inflammatory activity.

black cranberries

They are used to make compotes and jellies. Are very useful in affections of the circulatory system, such as varicose veins or hemorrhoids.

The leaves can be taken as an infusion and are recommended as an astringent and antiseptic tonic, as well as in the complementary treatment of diabetes. The fruits are also recommended in the treatment of this disease.

tree mulberry

Although externally the fruits of the mulberry resemble those of the blackberry, they have nothing to do with it. The treeberry is larger and elongated.

Botanically, the formation of the treeberry is different from that of the genus Rubus (blackberries and raspberries); because while in this one each drupe comes from a tiny flower, in the genus Rubus all the blackberry comes from a single compound flower.

It can be of two colors: the white mulberry, without pigments, and the black mulberry, highly pigmented. On a nutritional level, blackberries are rich in organic acids.

red cranberries

They are the fruit of a low shrub, native to the east coast of the US These berries contain a large amount of tartaric acid, so they are rarely eaten raw.

Instead, they are delicious for making jams, jellies, and sauces. These dried berries are eaten just like raisins.

are recommended in the treatment of recurrent urinary tract infections, also having a vasodilator effect common to many other fruits of the forest due to its high content of anthocyanidins.

red currants

Red currants have the same properties as black currants, but as they are endowed with less dark pigment, their anthocyanidin and vitamin C content is somewhat lower.

Gastronomically delicious and somewhat more acidic than the black ones, they are recommended for their digestive virtues and as liver decongestants, In addition to being excellent for quenching thirst, opening the appetite and stimulating the body’s defenses

Blackberry

Rich in organic acids, fiber, pigments and tannins, it offers significant amounts of vitamin C (10 mg/100g), calcium (36 mg) and one of the highest doses of iron among fruits (1.6 mg per 100 g), a combination that makes it useful in case of anemia.

It also provides folic acid and vitamin B3, very beneficial for the nervous system. It also helps the immune system and is useful in case of diarrhea.

black currant

It stimulates the hormonal system and can be used as a circulatory tonic. It is five times richer in vitamin C (190 mg/100 g) than the red one (36 mg).

Arbutus

Its leaves help prevent Urinary infections.

Hip

The wild rose bush has 20 times more vitamin C than orange. It is taken as an infusion.

Forest fruits in the kitchen

Forest fruits give color and flavor to a wide variety of dishes. If they are collected in the forest, it is advisable to choose mature, shiny and undamaged specimens, as well as respect the plants not cutting the branches or the young shoots so that they continue to grow and bear fruit.

After harvesting these fruits have a short life. They should be stored in the fridge, without piling up and letting them breathe. Is better do not wash them until the moment of consumption, since the humidity deteriorates them.

If they are purchased packaged, there should be no mold or liquid in the container and the fruits should have a bright and fresh appearance. They can also be purchased frozen or freeze-dried, and in jams or concentrated juices.

Strawberries, blackberries and raspberries are delicious as table fruit or snack; On the other hand, other varieties are appreciated more as an ingredient in other dishes: ice creams, milkshakes, sorbets, juices, jams, cakes, cupcakes… there are countless classic ways to use them.

Apart from the berries that are easily found, there are others that are not paid as much attention, such as those of the blackthorn, elder or juniper, but they are also used to make liqueurs, spirits, syrups and traditional remedies.

colorful salads

In green sprout salads, red fruits provide an ideal acid and sweet complement. Blueberries, for example, go deliciously with walnuts and apples or with pineapple and mango. You can also make exquisite salads with other berries, spinach and nuts.

In cold fruit soups and vegetable creams, they add color and acidity. Raspberries work well in a melon soup. The carrot or pumpkin cream It can be decorated with whole fruits or an oil made with them.

A cauliflower cream with a touch of blueberry is another successful bet. Or a brown lentil cream. Strawberry or raspberry gazpacho, or ajoblanco with redcurrant are also appetizing.

fancy jams

Most red fruits are suitable for making jams and jams. Some, like blueberries, are especially suitable, as they contain abundant pectin.

For its preparation you can use only one type of berry or several. The fruit must be clean, ripe and healthy. It is cooked with whole cane or white sugar in a variable proportion to taste –such as minimum 35% of the weight from the pulp– and is accompanied, if desired, with other aromas such as vanilla and lemon zest.

To thicken you can use a little apple skin or pectin.