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| Black aronia |
Said to have the
highest level of antioxidant of all fruits. I planted them last year and there
is harvest now.
The berry is not very
sweet, and has a mild astringent taste, which is why it is not wildly
cultivated.
I crushed the berries, add 25% brown sugar and macerate for 2 days before serving as sauce, as pie
filling. I use it raw, hoping to keep all the excellent nutrients. When served with sour cream/yogurt, the astringent taste is gone.
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