Elaeagnus umbellata, or autumn olive, is a large, deciduous shrub native to eastern Asia. Introduced to the United States in the 1830s for purposes like erosion control and wildlife habitat improvement, it has since become widely naturalized. The shrub flourishes across the central and eastern U.S. in disturbed areas like roadsides and forest edges. Its vigorous growth and abundant, bird-spread fruit production have led to its classification as an invasive species in many regions.
Essential Identification Markers
The autumn olive is a woody shrub reaching 10 to 20 feet, often featuring a sprawling growth habit. The oblong leaves measure 2 to 4 inches long, with a dark green top surface. A highly distinctive feature is the underside of the foliage, which is covered in minute, silvery-white or brownish scales, giving it a characteristic silver-scaly appearance.
The small, round fruits ripen from late summer through the fall. When mature, they turn bright red and are densely speckled with tiny silver or light brown scales, a signature marker of this species. The fruit develops from small, fragrant, pale yellow to white flowers that bloom in clusters in the spring. Young branches may also exhibit a silvery sheen and sometimes bear sharp thorns.
Confirming the Edibility of the Fruit
The fruit of the autumn olive is edible. These small, red fruits are technically drupes, meaning each contains a single elongated seed. The seeds themselves are also edible, though many people discard them due to their fibrous texture or mild astringency when chewed.
When foraging, it is important to follow general safety practices. Harvesters should avoid gathering fruit from plants located near busy roads, industrial sites, or areas where herbicides or pesticides may have been applied. These locations can accumulate pollutants that can be absorbed by the plant and concentrate in the fruit.
Notable Nutritional Compounds
The autumn olive fruit has a dense nutritional profile. The most significant compound is lycopene, a powerful carotenoid pigment also found in tomatoes and pink grapefruit. Lycopene concentrations are remarkably high, often ranging from 15 to 54 milligrams per 100 grams of fresh fruit. This concentration is substantially higher than in raw tomatoes, which typically contain 3 to 4.6 milligrams per 100 grams.
Lycopene is an antioxidant associated with potential health benefits, including supporting heart health and reducing the risk of certain cancers. The fruit also contains other beneficial carotenoids, including beta-carotene, lutein, and phytoene. Furthermore, autumn olive is a source of Vitamin C (14 to 28 milligrams per 100 grams), Vitamin E, and has an unusually high essential fatty acid content for a fruit.
Preparation and Culinary Applications
The fruit’s flavor profile is a blend of sweet and tart, often described with hints of tomato, pomegranate, or tart cherry. Unripe fruit can be astringent due to high tannin levels, causing a mouth-puckering sensation. Waiting to harvest until after the first light frost often reduces this astringency and boosts the fruit’s natural sweetness.
For most culinary uses, the tiny seeds must be separated from the pulp. This is efficiently accomplished using a food mill or by pressing the cooked fruit mixture through a fine-mesh sieve. Cooking the fruit gently first, often with a small amount of water, helps soften the skins and flesh, making the separation process easier. The resulting bright, rose-colored puree can then be used in numerous applications.
The tart flavor lends itself well to savory preparations, such as sauces, ketchups, and relishes, serving as a replacement for tomatoes or tart cherries. Common culinary uses include:
- Jams
- Jellies
- Fruit leather
- Syrups
To maximize the absorption of the fat-soluble lycopene, it is beneficial to consume the fruit with a source of dietary fat.