Anonymous user
Hobstiberry: Difference between revisions
→Food
nswiki>Staynes No edit summary |
nswiki>Staynes (→Food) |
||
Line 27:
In general, The soft fruit is popular for use in a variety of desserts, jams, seedless jelly, fruit fools, salads, cordials, fruit ciders, wine and most commonly tea. It is often mixed with apples or pears for pies and crumbles. Hobstiberries are also used to produce flavourings for candy floss, sweets and chocolates.
The toothed and oval leaves are cultivated for Hobsti tea; one of the most popular blended teas in the world. It's distinct, mature taste sets it aside from all others. Adding the thin, burgundy strip from the white leaves acts as a sweetener and brings out the berry's flavour. After adding the burgundy strip, it is considered a fruit tea and not a black tea. Adding the strip when it's reddish-purple gives a bitter taste. Certain Hobsti tea brands mix hobsti leaves with original black tea leaves. Hobsti tea is very common in culture around the world. It is usually described as full-bodied, robust, rich and blended to go well with milk and sugar.
Dragonian Vodka brands typically flavour their alcohol with the pineberry, the wolfberry and the hobstiberry.
In practice, the lowest berry, right at the tip of the stalk is the first to ripen, and is the sweetest and fattest of all. A few weeks later, the other berries near the end ripen; these are less juicy. but are still good for jam and pies. The small berries farther up the stalk often do not ripen until October. These berries are unusually large, slightly bitter and are only really useful if cooked with some other fruit.
==Cultivation==
| |||