Rose hips

This weekend, when we were visiting Matt's friend at his new abode along the coast, I found another edible plant! Rose hips are red fruits, about the size of small cherry tomatoes that are left behind after the bloom has died. Although nearly all rose bushes produce rose hips, the tastiest come from the Rosa rugosa variety which are planted all over the Oslo area. The flavor can be described as a mushy version of a cranberry or sweet red pepper. The fruity part only extends about a fourth of an inch into the center and then the rest is mostly seeds. But, some varieties have more fruit than others.

Right now in mid to late October is the best time to harvest them, just after the first frosts. They seem to taste best when they are plump and yeild to gentle pressure. But, the older ones that are soft and wrinkly lack the tart flavor. I've seen the bushes everywhere in parks and open spaces without realizing that they could be used for anything. Now, I'll have to pay more attention.

As it turns out, rose hips are high in both vitamin C and antioxidants. Some recipes advise that you avoid using metal pans and utensils when processing them so you don't discolor the fruit or reduce the vitamin C concentration, but I don't see how or why metal pots would have any effect on it. If it were the case, why aren't there similar warnings on recipes involving red peppers and tomatoes?

Here are just a few convenient ways to store, or cook the tasty fruit:

Dried rose hips
Rose hip tea
Rose hip puree
Rose hip leather
Rose hip candy
Rose hip jelly
Rose hip apple sauce
Rose hip pudding
Rose hip soup
Rose hip syrup
Rose hip nut bread

Links:
http://homecooking.about.com/library/archive/blrosehips.htm