Properties: Mispel
The Mispel belongs to the rose family and blooms white to pink from May to June. The solitary flowers have a diameter of up to 4 centimeters. Characteristic are the calyx leaves remaining after flowering, which look like small crowns. 100 g of Mispels contain 44 kcal / 168 KJ, 10.6 g carbohydrates, 0.5 g proteins, 0.2 g fat and 87.5 g water. With 133 µg they are rich in vitamin A. They contain 30 mg calcium, 250 mg potassium, 11 mg magnesium, 6 mg sodium, and 28 mg phosphorus.
Mispels are a special kind of fruit with a unique taste and an unusual shape. They are about as large as a plum, but have an oval shape and a reddish-brown skin. The fruit flesh is soft and has a sweet taste with a hint of acidity.
A distinctive feature of Mispels is their consistency: they are only edible when overripe and the fruit flesh becomes soft and brown. This gives them a almost jellied texture and a more intense flavor.
Mispels also contain some important nutrients like vitamin C, dietary fiber, and potassium. They are also a good source of antioxidants that can help combat free radicals and reduce the risk of diseases.
Origin: Mispel
The mispel originally comes from Southeast Europe and Asia (Caucasus and Persia). Later, it came to Europe with the Romans and was cultivated there. In the Middle Ages, the mispel was still a valued fruit. Today, its demand is not as strong anymore. The fruits that reach us mainly come from Southeast Asia.
Uses: Mispel
The miso can be eaten raw. To do this, cut it open, remove the seeds, and slice the fruit into mouth-sized pieces or simply scoop out the flesh from the shell. However, they also excel in preparation with apples and pears for jam, compote, or fruit puree. A delicacy are miso pickled in vinegar and sugar. Another variant is miso flour, which is made from dried miso and contains a lot of starch.
Storage: Mispel
The mistletoe berries must be stored for a while. They should be laid down single-layered with the "eye" downwards. A cool basement shelf can serve as storage, but they are best kept on a layer of quartz sand where the berries can fully ripen and become edible. This process takes about two to three weeks. The fruit is ripe when its flesh has become doughy. Then they taste sweet-aromatic.
Health: Mispel
The sugary mistletoes contain many vitamins and minerals, particularly potassium. They are considered very healthy. The present chromogens can be used in digestive disorders, i.e., diarrhea. Also, the mistletoe contains pectin in high amounts as a dietary fiber. Mistletoes work anti-inflammatory. This effect is versatile, especially for all types of inflammation. Furthermore, they act diuretic.
Season
The mispel is harvested mainly in Southeast Asia from late October to December.
Taste: lightly sour-aromatic
Facts about the Mistletoe
The Mistletoe belongs to the rose family. It loves moist, clayey soils. The Mistletoe grows on average 4.5 meters high and has an expansive growth form. Its long, felt-like leaves are dark green on the upper side, lighter underneath, and turn reddish-brown in autumn. The young branches are also hairy and may partially turn black. The bark of the Mistletoe’s trunk and branches easily peels off. The individual, white or pink flowers are up to 4 centimeters wide. The round fruits of the Mistletoe have a reddish-brown skin that is somewhat leathery and rough.
When Are Mistletoe Berries Ripe for Eating
The fruits of the Mistletoe are raw only edible when their flesh has become doughy. They should be picked in October/November, preferably after a frost, and stored wrapped, with the "eye" facing down. A suitable storage location is, for example, a shelf in a cool basement; however, they are best kept on a layer of quartz sand where the Mistletoe fruits can fully ripen and become edible. This process takes about two to three weeks.
Tips for Storing Mistletoe
In general, the Mistletoe tree is not affected by diseases or pests. However, the stored fruits are somewhat susceptible to a fungal disease that starts at the stem. If the stems are dipped into a glass of water containing two teaspoons of salt before storage, this usually prevents infection. The most commonly recommended variety is the so-called "Dutch Giant Mistletoe," an extremely fruit-bearing type.
About the Mistletoe Tree
The growth form of the Mistletoe tree appears confusingly lush at first glance and seems particularly messy and overloaded in winter. One should not attempt to tame this characteristic form of the Mistletoe tree with a too sharp pruning. Only some side branches that overwhelm the tree need to be removed from time to time. This pruning should take place between November and March.
Culinary Uses of Mistletoe
Mistletoe jelly has a magnificent color and tastes excellent. In some recipes, it is recommended to use fresh fruits from the tree that are still firm. In older recipes, fully ripe fruits are suggested, which especially in combination with apples yield a delicious jelly.