
Photo by John Leszczynski on iNaturalist · CC BY 4.0
Arbutus unedo
Yes, when fully ripe — deep red and soft. It is sweet but mild and gritty with small seeds, and bruises so easily that it rarely reaches shops. It is mostly made into jam, jelly and liqueurs.
The name is credited to Pliny the Elder: unum tantum edo, ‘I eat only one’ — a comment on the fruit’s bland flavour and gritty texture.
A strong Portuguese brandy distilled from fermented strawberry-tree fruit. In Albania the fruit makes a rakia.
It grows wild in south-west and western Ireland, around Killarney especially, and was long thought native; recent genetic studies suggest it may have been brought by people thousands of years ago.
Found in these regions
Hardiness zones 7–10.
Is it ready near you?
Enter a town, postal code or ZIP and we'll tell you what's in season right there this week — from your local climate, this week's weather and your ecological region.
Also ready in October

Castanea sativa
A big tree with long, glossy leaves edged with sharp, regular teeth, and bark that twists in spiralling ridges on old trunks. The nuts come in twos and threes inside a husk covered in dense, needle-sharp spines; each is glossy brown, flat on one side, with a pointed tuft at the tip.
How to know it & its look-alikes →Photo: John Powers · CC BY 4.0

Sorbus aucuparia
A slim tree with smooth silvery-grey bark and feathery leaves of many toothed leaflets in pairs; big flat clusters of scarlet-orange berries, each about 1 cm (⅜ in) across with a tiny black five-pointed star at the tip.
How to know it & its look-alikes →Photo: Therese Phillips · CC BY 4.0

Hippophae rhamnoides
A thorny shrub with narrow, silvery-grey, willow-like leaves and branches packed with bright orange berries 6–8 mm (¼ in) across, from late summer into winter. Only female bushes fruit.
How to know it & its look-alikes →Checked against these sources ·
Seasons are typical for the middle of the range and move by weeks north and south, and up and down hills.
Educational information only. Never eat a wild plant or mushroom identified from a single photograph or description — confirm with a regional field guide or an experienced forager, and know the poisonous species in your area first.