North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

There are actually a number of Sorbus species that are edible.  In eastern
Europe there are forms of Sorbus aucuparia, the commonly planted street
tree, that have non-bitter, edible fruit.  Several other species can be
cooked for juice and jelly.  The S. domestica is the largest fruited species
and has some interesting traits - exceedlingly hard wood, for one.  Another
is that it won't graft worth a darn.  I know a professor in Italy who is
working with the species - it's quite popular in some areas there.  It grows
just fine here in Oregon, too.
-Lon
----------
>From: <redherring@tnaccess.com>
>To: <nafex@yahoogroups.com>
>Subject: [nafex] Service tree and other stuff
>Date: Sat, Feb 23, 2002, 6:40 AM
>

>Lon,
>    Surely sorbus means the rowan tree family?  The only member I ever saw
>there was the rowan, a lovely tree, who's berries are apparently used for
>wine.  This is no recommendation for food use, as a certain amount of
>astringency is important for making a good wine.  (That's why peach wine
>tastes insipid unless you have added tannin or a couple of tea bags per
>gallon.)  The sorb is a fruit I never met in England, and apparently for
>good reason.  If it is found only in Cornwall, which is quite warm, it must
>come from the continent.  I can't imagine the French eating them, as
>"corniers" as the book says, unless they have figured out a way to make them
>taste good.  I also can't imagine the English being versatile enough cooks
>to make them more than edible.

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