Has anyone tried eating Porcelain Berries (Ampelopsis glandulosa)?
What’s very interesting about Porcelain Berries is the more riper they get, the more lighter Cyan Blue Color they are. These for example are Ripe Cyan vs the Purple Blue ones aren’t.
The light cyan blue berries taste like mild sweet berry x cantaloupe flavor, very nice! However I finally noticed the burning mouth feel after eating more darker blue & Purple berries (& crushing the seeds). I think this is because of the calcium oxalates it contains. It appears the more ripe the berry is, the less calcium oxalate it contains.
I wonder if we can domesticate these? Make the fruit larger, contain less mouth burninng feel (Altho this seems to be more of a “pick when ripe” thing rather than a genetic thing).
Here’s the phylogenic tree for Ampelopsis. Keep in mind the Ampelopsis arborea has been moved into it’s own genus Nekemias arborea. They are also edible but not that good, known as Racoon Berry but are more of a tree rather than a woody vine.
