A pink peppercorn is the dried berry of the shrub Schinus molle, commonly known as the Peruvian peppercorn tree. Although it is not actually related to the commercial black pepper (piper nigrum) at all. Pink peppercorns came to be called such because they resemble peppercorns and they have a peppery flavour, be it slightly sweeter and milder.
The berry consists of a thin outer shell surrounding a single soft berry.
The trees are now laden with the berries waiting to be harvested. I was lucky to be shown and gifted some pink peppercorns from a friend who has a tree growing in her garden here on Lefkada. My first thoughts being that the tree resembles the drooping branches of a 'weeping willow'. Apparently the tree is fast growing, so great if you want to establish a garden more quickly.
Pink peppercorns are often found blended with commercial black peppercorns in food stores. They are related to the cashew family, so avoid if you have a nut allergy.
The fruit and leaves are potentially poisonous to poultry, pigs and calves.
Harvest the fresh berries off the branches and lay or hang to dry at room temperature. The berries will harden, the outer skin will go papery and in a few days they will be ready for use.
Top Tip; if using in a pepper mill I rubbed the dried berries between my palms to remove some of the papery shell so as not to clog up the grinder.
Pink peppercorns can be used as a garnish in light cream sauces and with seafood. When cooking add towards the end so not to destroy the delicate flavour. They can also be used in salad dressings and as a contrasting flavour in sweet desserts and cookies.
I also think these pretty berries would look beautiful in a dried flower arrangement or in an autumnal wreath for your front door.
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