The long rainy season has led to a much bigger that average crop of Arbutus unedo along the La Gerche Trail this year. Not only is the crop more prolific but the fruit are ripening and tasting sweeter that usual. If you’re quick, you could collect a basket of fruit and make Irish Strawberry Marmalade (or Wine) for the winter months ahead.
Why would Field Naturalists feature an introduced species (‘a weed’ some might say) on this website? Well, the La Gerche Trail features many exotic species planted by early foresters near the historic forest nursery north of Creswick. Tree Strawberry has a remarkable place among other plants brought here from Europe.
Like plants of the genus Pinus, many in the genus Arbutus are well known for their strong relationships with Mycorrhizal fungi, which enable them to extract soil nutrients and water more efficiently than most other plants. It seems that Arbutus and Pinus share many of the same Mycorrhizal fungi. Tree Strawberry is evergreen and grows most prolifically under Pines (especially P. nigra) in this area. Arbutus growing outside the Pine plantations in this area is not an invasive species, as it tends to be under pines.
It is this link to Mycorrhizal fungi that enables Arbutus spp. to obtain enough nutrients from the poor acid soils of this site to produce such a prolific fruit crop. No local native species is able to fruit as prolifically on the same soils.
Tree Strawberry Marmalade
Heat 1 kg of (mostly ripe) fruit for about 20 minutes with 3 cups of water, and then finely sieve the product to remove most of the granules that come from the skins. Add 400 grams of sugar and then add the juice and the finely cut skin of a whole lemon (or orange) to the mix. Cook slowly until thick enough for marmalade. The raw fruit is high in pectin and very high in Vitamin C and several antioxidants.
Bottle in sterile jars as for other jams.
Words and photos contibuted by John P.
