The small fruits of the Kousa Dogwood (Cornus kousa) are totally edible, though they definitely spark a bit of a debate when it comes to flavor. Some folks find them a bit too bitter, while others love that pleasantly tart kick! Just a heads-up for pet owners: some dogwood varieties can be dangerous for small animals. Also, the leaves of these ornamental shrubs have tiny hairs that can trigger skin allergies in some people. To play it safe, I always recommend wearing a good pair of gardening gloves whenever you’re planting or pruning.
What does a Kousa Dogwood look like?
There are tons of different varieties of the Kousa Dogwood out there. Their delicate flowers are framed by gorgeous white or pink bracts (which look like petals). If you’re looking to do some shaping or pruning, the best time to do it is right after they finish blooming.
Later in the season, especially if your tree is in a sunny spot, those reddish fruits will start to develop, and the leaves will put on a spectacular show of fall colors.
Yes, the fruit is edible!
In its native Asia, the Kousa Dogwood isn’t just grown for its stunning blossoms; the fruit is actually quite popular there, too.
On the outside, these fruits look a bit like bumpy raspberries, but don’t expect that same sugary sweetness. The inside is orange with a jelly-like consistency, all wrapped up in a tough, leathery skin.
If you want to try them raw, wait until they are overripe—you’ll know they’re ready when they turn a deep, dark red. Even then, the “custard-like” texture isn’t for everyone!
How to use Kousa Dogwood fruit
The good news is that the bitter notes and the tough skin mostly disappear when you cook them. In fact, the fruit and skins almost completely break down during the boiling process—you’ll just want to strain out the seeds.
Kousa fruits are perfect for making jams, jellies, juices, syrups, or even a homemade liqueur.
How to make Kousa Dogwood jam
Here’s what you’ll need:
- 300 grams (about 10 oz) Kousa Dogwood fruit
- 150 grams (about 5 oz) apples or apricots
- 500 grams (about 1.1 lbs) jam sugar (1:1 ratio)
Wash the fruit, peel the apples (or chop the apricots), and simmer the Kousa fruits until the skins have completely broken down. Run the mixture through a sieve to get a smooth consistency, then jar it up!
Making your own liqueur
In Japan, a fruity liqueur made from these berries is a huge hit. Here is how you can make it at home:
- Fill a clean glass bottle about halfway with Kousa Dogwood fruits.
- Add sugar (granulated or raw); you’ll want about two-thirds the amount of the fruit you used.
- Top it off with vodka or gin.
Keep the bottle tightly sealed in a cool, dark place for several weeks, giving it a good shake every now and then. After about six weeks, give it a taste test—you can always stir in a little simple syrup if you want it sweeter.
