Fuchsia
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| Fuchsia | |
|---|---|
| |
| Fuchsia hybrida | |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Myrtales |
| Family: | Onagraceae |
| Subfamily: | Onagroideae |
| Tribe: | Circaeeae |
| Genus: | Fuchsia L. [1] |
| Species | |
|
About 100; see text | |
The fruit of all fuchsia species and cultivars is edible, with the berry of F. splendens reportedly among the best-tasting. Its flavor is reminiscent of citrus and black pepper, and it can be made into jam. The fruits of some other fuchsias are flavorless or leave a bad aftertaste.
Keenan has eaten a Fuchsia berry that was not F. splendens, probably F. magellanica. It was indeed pretty tasteless, but not bitter or astringent. It caused slight mouth irritation similar to that caused by Monstera deliciosa (from raphides?).
Acknowledgements
This article uses material from the Wikipedia article Fuchsia, which is released under the Creative Commons Attribution-Share-Alike License 3.0.
References
- ↑ Clive A. Stace (2010). "Fuchsia L. – fuchsias". New Flora of the British Isles (3rd ed.). Cambridge University Press. p. 365. ISBN 978-0-521-70772-5.