Rosehip Fruit Spread

Rosehip Fruit Spread. Strained wild rosehip pulp, fruity and tart, and completely seedless.

Rosehip Fruit Spread by FrüchteMeer consists of strained rosehip pulp, which makes up 42 percent of the jar according to the ingredients list. No chunky jam, no tea substitute, no mild berry spread.

Rosehip Fruit Spread is a fruit spread from the FrüchteMeer jam manufactory in Wankendorf, cooked from the pulp of the rosehip, the fruit of wild roses. Most people know rosehips as tea, red in the cup and slightly tart. On bread, they show a completely different side. Here, the fruit pulp itself takes center stage, dense, creamy, and red-orange. The taste is bolder and fruitier than the tea bag suggests.

Tart on the palate, round and tart in the aftertaste

The rosehip fruit spread initially tastes distinctly tart, then reveals an earthy, slightly tart depth. Only in the aftertaste does the sweetness emerge and round it out. This sequence makes rosehip more exciting than many garden berries.

Because the fruit is strained before cooking, the texture is velvety and completely even. It spreads paper-thin and stays neatly in place when filling pastries. Those expecting a classic, very sweet berry jam will have to get used to the distinctive profile first. This jar is not suitable for lovers of large fruit pieces.

A look at the numbers explains the character. With 42 percent pulp, the fruit content is slightly below that of some berry varieties, but rosehip is naturally aromatically dense. Even a thin layer tastes distinctly of fruit. The citric acid in the recipe further emphasizes the natural tartness of the wild fruit instead of masking it.

Chilled, the spread feels firmer and tartier; at room temperature, it is softer and sweeter. For pastry fillings, the cold jar is therefore recommended because the pulp is then more shape-stable.

From red cabbage to yogurt cream

Rosehip belongs to the few spreads that impress just as much in savory cuisine as at the breakfast table. Five suggestions:

• Stir one tablespoon into the red cabbage shortly before the end of the cooking time; it gives shine and a fruity tartness.
• It is rich enough to serve with game pâté, terrine, or cold roast.
• Place it on the cheese board next to a ripe soft cheese such as Brie or Camembert.
• Spread it on buttered toast or dark whole-grain bread for breakfast.
• For a quick cream, mix 250 g of plain yogurt with two tablespoons of rosehip spread.

Those who want to further explore the tart varieties in the range will find an even more tart version in the fine-tart sea buckthorn spread. The quince spread from the same manufactory is more floral and mild.

Our tip: Mix two tablespoons of rosehip spread with one teaspoon of medium-hot mustard and a pinch of salt. The dip pairs well with cold roast pork, roast beef, or an evening cheese board.

A wild fruit with many regional names

Rosehips are the fruits of wild roses such as the dog rose, which grows on hedges, forest edges, and in the hedgerows of Northern Germany. Botanically, it is a pseudo-fruit. The red fruit pulp surrounds numerous small, hairy nuts, which are the actual fruits of the rose.

For pulp, the rosehips are cooked until soft and strained through a fine sieve. This separates the seeds and hairs from the fruit pulp, a task that requires a lot of patience at home. In the southern German-speaking region, this pulp has its own names. In Swabia, it is called Hägenmark, while in the Palatinate and Rheinhessen, the rosehip is called Hetschepetsch. In Switzerland, rosehip jam has long been a classic part of breakfast.

FrüchteMeer cooks the rosehip in Wankendorf, in the Holsteinische Schweiz between Kiel and Neumünster. Karsten Thiesen and Susanne Lucht-Thiesen founded the family business in 1996. They combine classic varieties like this with new flavor ideas and place great importance on where their raw materials come from and how they are processed.

For the curious and for a special cheese board

What sets this spread apart is its wild fruit character. Rosehip is rarely found on supermarket shelves and therefore surprises almost every guest at the breakfast table. At the same time, it evokes memories of hedges, walks, and grandmother's kitchen for many.

The 210-g jar is suitable as a gift for people who like to try new things, and as an addition to a cheese board with soft cheese. At brunch with friends, the red-orange color also adds an accent among the usual red varieties.

Rosehip works particularly well in a small tasting with several varieties. Alongside strawberry or cherry, it shows how differently fruit spreads can taste. It is better suited as a finale than an opening act, because its tartness would make milder varieties taste flat afterward. Store refrigerated after opening and consume promptly.

Rosehip from FrüchteMeer is a spread for everyone who prefers fruit with an edge rather than a sugar coating, morning or evening.