Sweet Scarlet: Selected at the Main Botanic Garden in Kiev, Ukraine, Sweet Scarlet is prized for its large, sweet, and tasty fruit.
Nitrogen-fixer. Fruit – raw or cooked. Pleasantly acid when ripe, they make a very good dessert fruit though they are usually made into pies, preserves etc. Quite fiddly and difficult to pick without breaking the young shoots. The fruit must be fully ripe before it can be enjoyed raw, if even slightly under-ripe it will be quite astringent. The fruit contains a single large seed. Seed – raw or cooked. It can be eaten with the fruit though the seed case is rather fibrous. The fruit of many members of this genus is a very rich source of vitamins and minerals, especially in vitamins A, C and E, flavanoids and other bio-active compounds. It is also a fairly good source of essential fatty acids, which is fairly unusual for a fruit. It is being investigated as a food that is capable of reducing the incidence of cancer and also as a means of halting or reversing the growth of cancers. The leaves are used in the treatment of coughs. The fruit is prescribed in the treatment of watery diarrhoea. The root is astringent, a decoction is used to treat itch and foul sores.