Despite its resemblance to lychee, the arbutus is a Mediterranean native. The arbutus, however, does not exclusively grow in the Mediterranean basin. There is, in fact, another arbutus variety: the Chinese arbutus, sometimes known as Chinese strawberry. On the surface, the Chinese arbutus resembles our Mediterranean arbutus, with the exception of the kernel. The Chinese arbutus does, in fact, have a huge central core. For thousands of years, the arbutus has been harvested throughout Asia for its juice, which is prized for its high antioxidant content and sweet and tangy flavor.

The fruit of the arbutus tree, often known as the strawberry tree, is the arbutus. The arbutus, which is native to the Mediterranean region, is not often consumed in France. This amazing tiny fruit, on the other hand, has a delicate flavor and an intriguing nutritional profile. Starting with a high level of pectin and antioxidants, it provides several health advantages.
Characteristics of Arbutus
Antioxidant power; high in pectin; high in vitamin C; aids intestinal transit; promotes cardiovascular health
Arbutus is a tiny fruit with an unusual dietary profile. It contains 20% carbs and 68 percent water, making it very caloric compared to other fruits.
Arbutus is a good source of vitamin C, tannins, and other polyphenols with antioxidant properties, in addition to its calorie content. Arbutus also includes pectin, a soft soluble fiber that is good for gut health.
Nutritional and caloric values ​​of Arbutus
For 100 g of Arbutus :

Arbutus proves to be a valuable health benefit when consumed as part of a well-balanced diet. Indeed, its high antioxidant and dietary fiber content is beneficial to the body's health.
** Defend yourself against diarrhea.
In the event of acute diarrhea, the pectin contained in the arbutus makes it possible to simply manage the transit.
** Cardiovascular system protection
Polyphenols have been shown to combat a variety of illnesses, including cardiovascular disease.
** Diuretic properties
Both the fruit and the leaves of the plant are beneficial in preventing water retention by allowing the body's stagnant water to be effectively eliminated.
** Arbutus has anti-oxidant properties.
Arbutus tannins, which act as antioxidants, will be particularly efficient in preventing cellular aging and trapping free radicals. Vitamin C, which is found in arbutus, is also an antioxidant that helps to regulate cholesterol production and reduce the risk of cardiovascular disease.

The arbutus ought to be included in a well-balanced diet. Pay care to the technique of preparation, though. Indeed, this fruit is rarely consumed fresh, preferring to be consumed in syrup, macerated in strong alcohol, or as jelly or jam. There are several preparations that alter the energy and sugar content of arbutus.
The skin of ripe arbutus is orange-red and tough. It has a soft, floury flesh with a lot of tiny seeds in it. The arbutus is 1 to 3 centimeters in length and weighs around 15 grams. It's very common on the marketplaces in the autumn.
The arbutus should be extra-ripe but still firm if possible. Its hue must be bright red, and its skin must be free of blotches or bruises. Because the arbutus is grown in France, it is strongly advised to support local production by avoiding fruits from other nations and continents.
Keep the arbutus in good shape.
The arbutus will keep for a few days in the refrigerator's vegetable compartment, despite its fragility. The fruit can be frozen after it has been boiled or blanched for a few months. It's a fantastic way to enjoy it all year.

Arbutus has a sweet and somewhat tangy taste. However, it is not a particularly flavorful fruit. The arbutus is commonly consumed raw or fermented as an alcoholic beverage.
** Arbutus marmalade
Arbutus may be used alone or in combination with other fruits to produce excellent jams and jellies. The arbutus has a subtle apricot flavor when fully ripe, but it's not overpowering. As a result, making a jam with this original fruit is great. All you have to do is precook the arbutus for 15 minutes over low heat, then strain out the seeds with a sieve. Then, with an equal amount of sugar, return to the fire and bring to a boil for 10 minutes. All that's left now is to pack the jam into sterilized jars and let it cool fully.
** Take a chance on the arbutus liqueur.
After being macerated in brandy for a few weeks, arbutus is particularly popular in liqueur. Arbutus liqueur is a unique way to enjoy once in a while and in moderation.
** Arbutus can be eaten raw or cooked.
The arbutus lends itself to all preparations, despite its lack of popularity. It may be eaten raw or cooked, according on your preference. It may be used raw to delicately adorn desserts or to create unique fruit salads. Also, the arbutus works well in baked goods such as cakes, muffins, pies, and so forth.

In moderate amounts, there are minimal contraindications to consuming arbutus. However, excess arbutus can induce unpleasant stomach problems if ingested in big quantities.
Excessive arbutus should be avoided.
If ingested uncooked in excessive numbers, arbutus is mildly poisonous and can cause colic and vomiting.