Meet the fruity invasive species-turned-chef's darling: the autumn olive.
The autumn olive wasn’t alwaysÂ a chefâ€™s darling. Originally planted along New England highways to prevent erosion, the trees quickly developed into an invasive species. But their tart, ruby-hued berries, which feature a cranberrylike flavor that reaches its peak in November, have become a favorite in the local culinary universe. Jason Bond of Bondir uses them in house-made sodas, sorbets, and fruit leather, while Matt Jennings of Farmstead and La Laiterie in Providence puts them in jams, and alongside gamey meats like duck and venison. â€śAutumn olive is one of those things that can either be really good or really bad,â€ť Jennings says. He looks for berries that easily come off the vine. â€śThose are the ones that are really sweet and delicious. Kind of like little flavor explosions.â€ť
Berries courtesy of Evaâ€™s Garden, 508-636-5869.
Source URL: http://www.bostonmagazine.com/2011/11/fresh-idea-juicy-fruit/