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So now I know what a rosehip tastes like. I can see why the most common recipe for them is jelly, and it's not the taste. The big fruit on this rugosa is about the size of a quarter and most of that space is taken up with seeds and hairy fibers (actually, they remind more more of snips of cotton twine). It would be a major pain in the ass to seed out a few quarts of these things. I'm definitely making jelly and not mucking around with anything that says I have to seed these things. And the gumminess of the one I tried explained well the lack of pectin in the recipes I found, they don't need any more than they have naturally.
And they taste like apples, tart apples. I think that's the megadose of vitamin C the things pack.
I might seed out a few and see if I can get some new rugosas from seed though.
And they taste like apples, tart apples. I think that's the megadose of vitamin C the things pack.
I might seed out a few and see if I can get some new rugosas from seed though.