North American Fruit Explorers mailing list at ibiblio

[Ginda Fisher <list@ginda.us>]

I've never eaten an aronia berry, or  jelly or jam that was primarily aronia. 
But aronia is becoming popular as a coloring agent in organic foods, and I've 
had several food samples that included aronia juice. In my opinion, it 
imparts a mild but unpleasant flavor. If there are two similar items for 
sale, and one is colored with aronia and the other isn't, I will select that 
one that isn't. So I'm not a fan. Im willing to believe they are good for 
you, though.

Ginda

On Nov 13, 2011, at 9:38 AM, mIEKAL aND wrote:

> Aronia is not an out of hand fruit. Even the best such as Viking or
> Nero have some astringency. However, the nutritional profile is off
> the map & the large majority of people who are planting them (100s of
> acres going in in the midwest) are planting them for the superfood
> market & because there is almost 0 disease pressure.  The best
> culinary uses I have seen are jams, ice cream, chutney & bbq sauce.
> But most of all they make absolutely fabulous wine if the slight
> astringency is dealt with.
> 
> They also raisin well & can be tossed with a slight amount of sweetner
> for a dried fruit snack.
> 
> ~mIEKAL
> 
> 
> 
> On Sun, Nov 13, 2011 at 8:24 AM, Elizabeth Hilborn <ehilborn@mebtel.net> 
> wrote:
>> 
>> I just tasted my first Aronia berries. They were red, I believe they are
>> /Aronia arbutifolia/. I have to admit I am underwhelmed. They are dry
>> and mealy, bland tasting. They remind me of an inferior rose hip without
>> as much fruit surrounding the seed core.
>> 
>> When I search for /Aronia/ uses, the web is full of glowing reports for
>> juice, jams, jellies, even fresh eating.  Are the red varieties that
>> much inferior to the black? I don't know the history of these plants, so
>> the fruit quality may have been adversely affected by drought.
>> 
>> Does anyone have any comments or experience with using these fruits?
>> 
>> Betsy Hilborn
>> 7a central NC
>> 
>> 
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