Fall’s Wild Fruit on a Cycling Trip

Wild Fruits – Small, Tasty Vitamin Boosters

The wild relatives of our cultivated fruits are not only delicious but also incredibly healthy. They contain higher levels of vitamins and far more fiber, fragrance, color, and flavor compounds than typical supermarket varieties, which have often been bred for a milder or sweeter taste. Yet it is precisely these compounds that make wild fruits so beneficial—they help strengthen the immune system, aid digestion, and can even reduce inflammation, among other health benefits.

These original flavors also bring surprisingly new taste experiences. The tart notes are especially delightful in jams or chutneys, and for aromatic teas, the fruits can simply be dried. A word of caution: only pick the fruit when it’s fully ripe. You can tell it’s ready by its deep skin color and fully developed size. Sloes are best collected after the first frost, as they taste less bitter then.

Rosehip – Tiny Powerhouses Along the Way

Rosehip, the bright red fruit of the wild rose, is a true little wonder. It grows along sunny forest edges, in hedgerows, and along field paths—often in the most unexpected places. Packed with vitamin C—the highest among many native wild fruits—along with antioxidants and minerals, rosehips are a genuine immune-boosting superfruit. They support the body’s defenses, aid wound healing and have anti-inflammatory properties.

Rosehips are especially prized for teas, purees, or rosehip paste. The best time to harvest is from September, when the fruits are red but still firm. For making paste, it’s best to wait until after the first frost, which softens the fruit. Their tart, slightly astringent flavor is typical, yet pairs beautifully with sweeter fruits. One important tip: remove the fine, itch-inducing hairs inside before processing.

For those who know them and prepare them properly, rosehips offer a long-lasting taste of this native superfruit.

Cornelian Cherry – a Wild Cherry with Character

The cornelian cherry is a wild fruit treasure that has been prized since the days of old farmhouse and monastery gardens. Despite its name, it is not related to the cherry but belongs to the dogwood family. Its small, oval, bright red fruits ripen from late August and seem to glow on the shrubs—often along sunny forest edges, in hedgerows, or old parks. The taste is initially very tart, and the full flavor only develops when the fruits are fully ripe or slightly overripe. The fruits should fall from the bush on their own or with a gentle touch.

Rich in vitamin C, iron, and phytonutrients, cornelian cherries are valuable not only for their health benefits but also for culinary uses. They can be made into delicious jams, jellies, juices, liqueurs, or even fruit leather.

Did you know that the wood of the cornelian cherry is so dense it doesn’t float? The shrubs are also long-lived; in Lower Austria’s Pielach Valley, you can still find specimens that were already standing during the time of Archduchess Maria Theresa.

Sea Buckthorn – The Lemon of the North

Sea buckthorn is a true vitamin powerhouse and one of the most fascinating wild fruits. This shrub-like plant, with its bright orange berries, thrives in sunny, dry spots and is native to coastal regions, dunes, and sandy soils—like those along the Baltic Sea.

The berries are tart but incredibly nutritious, packed with vitamin C, and known to support metabolism and boost the immune system. They’re highly versatile and can be used to make juice, jelly, compote, or oil. Harvesting requires some care: the thorny branches make picking tricky, and the berries can burst easily. A practical method is to cut whole branches, place them in a plastic bag in the freezer for a few hours, and then knock the berries off. It’s also important to harvest in moderation, as the berries are a vital food source for birds and shouldn’t be completely removed from the shrubs.

Sloe – Small Fruit, Big Impact

The sloe, also known as blackthorn, is a native wild shrub that thrives along forest edges, in hedgerows, and on sunny hillsides. Its small, deep-blue fruits ripen around September but only become palatable after the first frost, which softens their astringent tannins. At that point, they develop a pleasantly tart-sweet flavor.

Sloes are true powerhouses, packed with vitamin C, minerals, and antioxidants. For centuries, they’ve been valued in herbal medicine—for supporting the immune system, easing colds, and aiding digestion. Thanks to their mild laxative and anti-inflammatory properties, they’re often used in spring cleanses or gentle detox routines. Sloes are also used to help with nervous tension or fatigue, especially as a tea made from the blossoms.

Whether made into puree, jelly, liqueur, or tea, sloes are a versatile and healthy addition to autumn wild fruit cuisine. A word of caution: when preparing sloes, avoid processing or crushing the seeds, as they contain cyanogenic compounds.

Barberry – Bright Red and Full of Healing Power

The barberry is a hardy shrub that grows across Europe along forest edges and rocky slopes. It thrives in sunny, dry clay or gravel soils and can be found in lowlands along the Danube riverbanks as well as at higher elevations during cycling tours in South Tyrol.

Its striking, bright-red berries ripen in late autumn, between September and October. Tart but highly nutritious, they’re packed with vitamin C, beneficial fruit acids, and the bitter compound berberine, which offers anti-inflammatory, antibacterial, and digestive-supporting benefits. In herbal medicine, barberries have traditionally been used to support liver and gallbladder function, stimulate appetite, and aid digestion. They’re also valued for mild infections and for boosting the immune system.

Because of their high acidity, the raw berries are usually eaten in small amounts, but they’re perfect for making jams, teas, or adding a tart note to savory dishes. In Middle Eastern cuisine, dried barberries, known as “zereshk”, are a popular spice. A true wild superfood, barberries are a must-have for the fall season.

Here you can discover fall's wild fruit on your cycling trip

More cycling holidays for autumn