The plant commonly known as “coral berry” is often used ornamentally due to its vibrant, berry-like fruits. These bright red or purplish berries add color to landscapes and can persist through cooler months.
The “Coral Berry” Confusion: A Critical Distinction
The term “coral berry” can lead to significant confusion, as it refers to multiple plant species with vastly different properties regarding edibility. Misidentification can pose serious health risks, making a clear distinction between these plants important for safety.
One common plant referred to as coral berry is Symphoricarpos orbiculatus, also known as Indian Currant or Buckbrush. This plant has limited edibility and contains compounds that can cause mild digestive upset if consumed in large raw quantities.
In contrast, Ardisia crenata, often called Coral Ardisia or Christmas Berry, is considered toxic to humans, pets, and livestock. This plant contains toxic metabolites that can affect the gastrointestinal tract, liver, and kidneys upon ingestion.
Another plant sometimes confused with coral berry is Rivina humilis, known as Rouge Plant, Bloodberry, or Pigeonberry. This plant is also toxic to humans, potentially causing symptoms such as vomiting, diarrhea, and a feeling of warmth in the throat.
Identifying Edible Coral Berry
Identifying Symphoricarpos orbiculatus, the plant with limited edibility, involves observing several distinct visual cues. This deciduous shrub typically grows to about 0.5 to 2 meters (approximately 1.5 to 6.5 feet) tall, featuring slender, arching branches and shredding bark on older wood.
Its leaves are simple, opposite, and oval-shaped, often dull green and up to 5 cm (2 inches) long. The most recognizable feature is its clusters of berry-like fruits, which are typically red to purplish-red at maturity, about 5-7 mm (0.2-0.28 inches) in diameter. These fruits develop in the uppermost leaf axils and tend to persist on the plant through winter, providing a vibrant display. The plant often forms dense colonies, spreading by rooting at nodes where branches touch the ground.
Culinary Uses and Preparation
Symphoricarpos orbiculatus berries are rarely eaten raw due to their bland taste and the presence of saponins, which can cause mild digestive upset in large quantities. Cooking is essential as it breaks down these compounds, making the berries safer.
They are best used in cooked preparations like jams, jellies, or sauces, where the cooking process improves flavor and reduces irritation. They can also be incorporated into pies or baked goods.
Safety Precautions and Warnings
Accurate identification is crucial before consuming any plant. Always confirm the species with certainty, as misidentification can have serious consequences.
Avoid consuming Ardisia crenata berries due to their toxicity. For Symphoricarpos orbiculatus, moderation is advised, and cooking the berries is recommended to reduce saponin concentration. Consuming large quantities of raw Symphoricarpos orbiculatus berries may lead to mild gastrointestinal upset.
If accidental ingestion of a toxic berry is suspected, or if adverse symptoms arise after consuming an unknown plant, seek immediate medical attention or contact a poison control center.