Convention name of the group of fruits, which do not contain ingredients harmful to health and are fit for consumption, plants found in forest areas, mid-forest, forest dwellers, and also in the bushes, on copper, etc.. wild or partially feral . Edible wild fruits have more vitamin C, PP and provitamin A than fruits of fruit plants, are generally rich in minerals, m.in. calcium, phosphorus, they also contain micronutrients: iron, copper, mangan, jod i in. Besides the water, which is the main part of fresh mass, contain sugars (usually in the form of the most digestible monoses) organic acids (especially apple, lemon and wine),protein and non-protein nitrogen compounds and fiber. Besides hazelnuts, they are generally low-calorie food and cannot be treated as the basis of food from the energy point of view; they are low in proteins and fats (ok. 1 %).
Some wild edible fruits (np. blackthorn, blueberries) contain significant amounts of tannins and essential oils, which give them their characteristic taste and smell, most often a pleasant aroma (raspberry and wild strawberry), less often the smell is assessed negatively (elderberry, sea buckthorn). Not all edible wild fruits can be eaten raw, however, they are suitable and should be used for preparations or as an additive to them.