Acacia Honey with Wild Cherries

Acacia honey refined with wild cherries – bold & cherry-fruity

BIO Imkerei Neber's acacia honey with wild cherries combines mild acacia honey from the Weinviertel region with a bold, sweet wild cherry aroma. Ideal for connoisseurs who love honey like fruit jam. A refined honey specialty from Austria, made from natural ingredients.

Acacia honey with wild cherries is a honey specialty from the BIO Imkerei Neber: light, mild acacia honey from the Weinviertel in Lower Austria, refined with the essence of real wild cherries from the region. Anton Neber, a master beekeeper since 2002, processes the base product in his own "Honig-GENUSS-keller" (Honey Enjoyment Cellar) in Sankt Lorenzen im Mürztal in Upper Styria. What arrives in the 250-gram jar is a fruity honey specialty from Austria – made with natural ingredients and no artificial flavors.

Bold and fruity, reminiscent of cherry jam

In the jar, the acacia honey with wild cherries shows a delicate rose hue; with the first spoonful, a distinctly bold cherry aroma unfolds on the mild acacia base. The flavor profile is reminiscent of well-made cherry jam – fruity, intense, with a fine sweet-and-sour note. You can recognize it by the rosy shimmer in the jar and the dense aroma.

This specialty is particularly interesting for people who generally don't like classic honey: those who love fruit preserves will find a natural, less sweet alternative to classic breakfast jam here, with no gelling agents. The base remains acacia honey – very light, clear, with the mild acacia character of the robinia blossoms from the Weinviertel region east of Vienna, where a bee colony collects about 7 kilograms of acacia honey a day in mid-to-late May.

Acacia honey with wild cherries – fruity with desserts and pancakes

On vanilla ice cream, in a quark dish with berries, or as a garnish on sorbet, the acacia honey with wild cherries brings a natural fruity sweetness to the dessert. On weekends, use it on crepes and pancakes instead of jam, where the cherry aroma comes through immediately.

A warm shortcrust tartlet with mascarpone and fresh berries carries it just as well as classic yogurt with crunchy muesli in the morning. For your cup of breakfast tea or coffee, one teaspoon is enough, dissolved in water below 40 degrees – this way, the cherry notes are preserved.

Three generations of beekeeping from Upper Styria

Behind BIO Imkerei Neber are Anton and Gerlinde Neber, a third-generation family beekeeping business from Sankt Lorenzen im Mürztal in Upper Styria. Anton passed his master beekeeper exam at the Styrian Beekeeping School in 2002 and has worked with the native Carniolan honey bee ever since. Gerlinde manages the company and oversees sales in the Honey Enjoyment Cellar.

Anton Neber sees himself as a honey refiner: in addition to single-varietal honeys, his range includes an unusually wide spectrum of refined specialties with Bourbon vanilla, gold leaf, chopped pumpkin seeds, forest berries, or cornelian cherries. For the wild cherries, he pays attention to the best ingredients from the region, as he describes the refinement concept when discussing his product range. Since 2007, the honey has been extracted gently in the company's own cellar without being heated. In the BIO Imkerei Neber product range, you will find further refined specialties.

Five to ten minutes in a water bath

Stored in a dark cupboard at 10 to 18 degrees, it retains its consistency. Warm in a water bath at a maximum of 40 degrees for five to ten minutes if the consistency becomes firmer – this preserves the enzymes. Never heat in the microwave. Those who collect honey specialties should open it alongside the acacia honey with forest berries – both are based on the same acacia foundation, but taste completely different – one is cherry-fruity, the other berry-rounded.