Local Wild Wineberries

 

     An exceptionally juicy treat is growing wild all throughout Pawling right now. Wineberries are currently ripe on their vines, and can be found in parks, at the edge of wooded areas, along roads, and along hiking paths.

     They are easy to identify due to the conic stub that remains when the berry is pulled off the plant, so even those who are generally leery of eating wild berries can partake. The flavor is an unique mix of sweet and tart.

     When the berries turn from burnt-orange to red, they’re ready to harvest. The berries easily slide off the cone shaped tip when ripe. There are many thorns on the stem and along the leaf spine, so they must be picked carefully. The flavor, however, is definitely worth a few thorns.

Wineberries do not store well, so once picked, they should be eaten or preserved:

     They are excellent eaten plain, in cereal, over ice cream, baked in tarts, canned or dehydrated.

     Wineberries can be used to replace raspberries in canning recipes.   They have an intense berry flavor so they make excellent jams and sauces.

     Wineberry "leathers" can be made by mixing apple sauce with berries and dehydrating. The leathers create an easy to carry fruit snack or can be broken apart and added to cookies, muffins, and granola. (See below.)

Wineberry Leather

  

1.  Wash and clean berries. 

  

2. Crush the berries. 

 3. Mix equal parts berries and apple sauce. 

4. Spread on leather sheet on a dehydrator tray and dehydrate for 8 - 10 hours at 135°.

5. Cut into serving pieces. Store in jars; separate layers with wax paper .