Hi there! You should freeze them to preserve the many polyphenols and then add them to smoothies! They have 58% higher levels of antioxidants than wild blueberries! Fantastic addition to a healthy lifestyle!
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I do believe they Viking and Nero varieties are indeed a hybrid of the sorbus mountain ash and that they have a heightened anthocyanin/polyphenol(antioxidant) content! It seems that freeze drying or at least deep freezing them is the best way to preserve these properties. Iām adding them to smoothies everyday to get those bitter babies in my diet! (Also, did you know that eating cow dairy products along with any fruit/veggie severely limits the bioavailability (your bodyās ability to absorb) the antioxidants and nutrients within those foods!? Aka berriesā¦ eat you dairy separate, folks. Oh wow, I love these plant forums. Can you sense the passion or what!?
Cheers!
I canāt believe Iāve only been using ĆSorbaronia (the Aronia hybrid most people are growing) raw till now. I just made oat muffins full of fresh āaroniaā berries as an experiment. I was worried they would be too astringent, but after baking them I donāt really detect the astringency at all. Iām not sure whether itās because of the heating or if it was just the way the starch and oil in them affects the tongue to hide the tannins, but I actually think I could have added even more berries and they still would have been good. I would say, they would have been even better had I added something acidic though because they didnāt have any notable sharpness to their flavor.
I used:
around 8 clusters of aronia berries
1.5c white flour
1.5c oat flour
0.5c sugar
1Tbsp baking powder
1Tbsp salt
1 dash almond extract
1 dash vanilla extract
2 jumbo eggs
oil & water till the consistency was nice
Baked at 375F for 30 minutes
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do you have black currant? ive mixed them half and half in recipes/ jams and they taste excellent.
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