a very interesting honey, delicate, with distinctly fruited notes. the organoleptic characteristics vary widely depending on where it is produced. often the aroma is reminiscent of grapefruit, and to the mouth it brings notes of red fruit, raspberry and strawberry in particular. it crystallizes a few months after bottling and has a pale color, often with characteristic pink highlights.
it is intuitive to pair this fruited honey with summer fruit, especially red fruit like raspberries and strawberries, but also blueberries, prunes, peaches and citrus fruit in general.
in the kitchen
a key ingredient in a whipped raspberry cream with lemon juice, to top pancakes or in a crepe. to caramelize fruit kebobs, to soak the fruit in before making sangria. in a blueberry or currant reduction, or prune, as a sauce for stewed veal cheek.
altitude range: 300-600m
bloom period: june - july
deciduous shrub of the fabaceae family. grows spontaneously and spreads rapidly thanks to its root suckers, preferring humid soil. found more often on river banks and in canyons, where it competes for space with acacias and ailanthus trees. the arrangement of the leaves on the branches and the shape are similar to those of the other two trees. the flowers are violet with a golden yellow apex, forming vertical bunches. the plant was once used to produce intense blue pigment and can be poisonous if eaten by grazing animals.
pollens and combinations
rosacee, cruciferous vegetables, honey locust, pomacee, reseda