Rose hip purée from the fruits of the wild roses
Did you know that rose hips are also known as the “lemons of the north”? The reason for this is their high vitamin C content. You can’t see it in the wild fruits, but it’s worth at least one try. You can nibble rose hips straight from the bush. Pay attention to the small seeds inside the fruit. The kernels are surrounded by tiny hairs, also known as “itch powder”. You shouldn’t eat these with you. The fruits ripen from mid-September. Then they are firm and their Vitamic C content is quite high. After the first frost, the Vitamic C content in the fruits decreases, but the cold makes them soft and sweet in taste.
Use of rose hips
Rose hips – whether firm or soft – can be eaten fresh from the bush. The wild fruits are also ideally mixed in for sweet and savory sauces, dried for teas and immune elixirs or boiled down to make fruity puree.
Fruity rose hip sauce – recipe
Clean and wash the rose hips, put them in a saucepan with water and bring to the boil. Cover and simmer over medium heat for approx. 20 minutes.
Strain the rose hips through a fine sieve or spin them through the Lotte liquor. Measure the amount of fruit pulp and, if necessary, fill up with water until you get a volume of 500 ml. Let the rosehip puree cool. Add the preserving sugar and lemon juice to the pulp and bring to the boil while stirring. Now fill the hot rosehip puree into sterile jars.
With this variant, you use the whole fruit and save yourself time-consuming cleaning of the rose hips. The fine itchy hairs on the kernels are “deactivated” by heating. By working the rose hips with the sieve or the Flotten Lotte, the kernels are easily separated from the pulp.