A few cultivars exist. You do need a male and female(s).
Talk about should have/could have, it's a very slow grower and planted 20 years ago would have been good!
Btw One Green World has all I mentioned. One of the best nurseries around.
Another tree not that unusual is Elderberry. They can become trees, but best to not let them with pruning. I have a few, three species with edible berries exist. Two variegated types. Many cool looking cultivars too, like black beauty, and many others that look awesome. I want both the berry producers, and the ornamentals that produce some fruit clusters, not as productive as the more common types.
As mentioned my cottage has low light and the variegated plants do better as they require less light. I have both variegated elderberries there. I also have the tri-color beech which is about the coolest looking tree around. And edible! I'm into edible landscapes and like trees /plants that are both edible and ornamental. I like the double flowered peaches, the contorted trees, and a lot exist. Contorted mulberries, hazelnuts (walking stick, red dragon), and jujubes exist. One day I will have examples of all of them.

These are not photos of my trees, but show how cool these plants are. I have all three.
Sambucus nigra 'Pulverulenta'

Sambucus nigra BLACK BEAUTY

Sambucus nigra 'Albovariegata'. This one is thriving at my cottage. The other two are there, but not doing great. I also have a yellow fruited elderberry up there. and a yellow fruited Cornus Mas. I need the variegated Cornus Mas.

This is from the Cornell U website under minor fruits:
http://www.fruit.cornell.edu/mfruit/index.html

Gooseberries and Currants - Hardy and easy to grow, these sweet-tart fruits make excellent jams, pies, and jellies.

Elderberries - Rich in phosphorus, potassium, and Vitamin C. Elderberry plants are generally free of pests, which makes them great for landscape plantings

Hardy Kiwifruit - Similar in flavor to commercially grown varieties, yet smaller, smoother, and easier to eat. Note: Hardy kiwifruit may smother neighboring trees if plantings are abandoned. This may have occurred once in Massachusetts and again in New York on Long Island. The plant grows as a smothering vine in these two locations.

Persimmons - Attractive fall foliage, brightly colored fruit, and bark with interesting texture make persimmons a good accent plant in landscaping.

Pawpaws - Also called the Poor Man's Banana, pawpaws are the largest edible fruit native to America.

Mulberries - Used for jelly, wine and desserts, these berries can be easily gathered by covering the ground with a sheet or canvas and shaking the tree.

Juneberries - Also known as shadbush, Alleghany serviceberry, sugar pear and Saskatoon, there are more than 25 species native to North America.

Cornelian Cherries - The only species of dogwood that produces edible fruit, Cornelian Cherries deliver twice as much Vitamin C by weight as oranges.

Beach Plums - This native shrub is common to coastal sand dunes from Maryland to southern Maine and is often used to make jams and jellies.

Highbush Cranberries - Known as the American Cranberry Bush. Makes a great hedge or privacy screen.

Buffaloberries - Early settlers served these berries as a sauce with buffalo meat. A silvery appearance and attractive fruit make this plant a pleasing ornamental.

Quinces - Fragrant yellow fruit commonly used to make jelly.

A key to good jam is a sweet and acid fruit in this case strawberries are sweet, the rest acid. Any combination of sweet and acid works. Kiwi, blueberry, and mulberry are also very sweet. Using acid with sweet helps too with the gelling as the acids always have ton's of natural pectin. I use various gelling products including calcium. I otherwise use the no sugar pectin. You can buy pectin in bulk too. A heck of a lot cheaper!
Again the acid -sweet combo will make tasters of your jam think you're a God!
Black and blue jam blueberries and blackberries, man this stuff is more valuable than gold!
Mulberry-blackberry or blackberry-kiwi are so good!
I never really tried strawberry as the sweet component, so new for me too. I have made straight strawberry, but with pineberries and regular strawberries. it tastes like a multi-berry jam as they taste so different from each other. Since no acid in this one I used calcium as the gelling agent which requires no sugar to gel. So you put how much you want, not how much is needed to gel.

We grow a lot of Cornus mas where I work. The fruit is
too insipid for me. Definitely a spitter. Perhaps better when cooked and sugared?

Jus for fun we tried growing 'Red Stone' Cornus mas. A selection for better fruit quality. From the Ukraine I believe?

It really has much sweeter fruit as I can eat it raw without
puckering up. Definitely a great selection for anyone interested in Cornus mas for fruit. Nice dark fruit color.

Years ago someone published an article in the former NAFEX magazine about amazingly delicious varieties grown somewhere in the former Soviet Union, but I've not heard of these strains since.

Yes, but so are currants, and I love them. Yes you need sugar. I would not eat them fresh. Currant jam tastes like candy, it's so good, but raw it is super tart, pucker time. But man when that flavor is tamed I like it better than strawberries or raspberries. I suspect i will love Cornus Mas. What I do is mix it say with mulberries which are super sweet, and that really makes it excellent the very best jam I made well right up there with wild black raspberry is currant-mulberry jam.
My serviceberry died last winter, I want to get a few of them eventually.
As mentioned above I like mixing the fruit. I can't wait to add peaches, and pluots to the mix. Next year I'll be able to! Yeah!! I can see currant-pluot scones in my future!! Peach-raspberry pie, yum!

High bush cranberries are NOT cranberries. They are viburnums.

Kiwi (from left): Fortyniner, Issai, and Geneva. Jujubes are on bottom (and very tasty).

I'm not sure that the Geneva is actually a Geneva though, as I though that it should be bright green fruit

You can visit Powell Garden in Kansas City and see their orchard for fruit varieties that do well in your area. They had Figs, Hybrid persimmons, Jujubes and more....This is a good time to go and see. You probably can sample some of the fruits also.

Tony

Tony

http://www.leereich.com/books/landscaping-with-fruit

"most unusual fruits are not well known IN THE US, or not very good RAW"…

Things like Persimmon and Jujube are incredibly tasty and are very popular in Asia (probably more so than apples there), but are little known here. Many of the rest of the unusual fruits are just not for fresh eating, but make exceptional preserves, pies, wine, etc… things like elderberry, sea berry, aronia, chokecherry, sand cherry, currants, come to mind.

For me in New Mexico the winners in this category are: jujube, autumn olive, sand cherry, mulberry, Mexican elder. I still have hope for Am persimmon, pawpaw, and goumi, but have given up on fig and hardy kiwi (due to cold, and watering needs, respectively).

Clark: I hear you on the clove currant. I grow the local variant Ribes aureum, which does incredibly well for me, going from seed to masses of berries in three years, and 8 feet high if you let it. The aronia seedling I planted this spring has done quite well, but I have struck out twice so far with Serviceberry (First had horrible fruit, second attempt has barely grown an inch all summer).

I will have to try burning off the spines, up until now I have only really used them for processing (syrup and jelly). The large Mexican types are typically cut in half and spooned out, the skin and the mucilaginous layer underneath discarded. This leaves just the seedy pulp to be eaten, which has the best flavor and texture. Unfortunately in many of the smaller fruited types this is less than half of the fruit!

I always wanted to someday try and find them assuming they still exist. Supposed to be some in Adams county as
quite dry/sandy. I have family there but never did find a cactus.

When I was in grade school, a classmate had prickly pear
at their house. How amazed I was as a 3rd grader seeing
cactus surviving the cold/snow of Wisconsin. It blew
my mind.

I have never eaten them but did see how they burn the pads on some of the Mexican cooking shows on T.V. (hooray for PBS or I would have nothing decent to watch).

where at in KS are you?

Yes, they taste like melon. I can't wait for mine to grow bigger. The two Kelly chose for me are early ripening.

Y'all should try eating the pads of the cactus. Some are great as vegetables, a lot like sweet green peppers in the dish I like.

If anyone wants akebia cuttings, I have ten billion of the white-flowered form. It's an ornamental for me; I don't have a pollinator for it. It smells wonderful from mid-winter into spring here, almost too strong :) And my resident black snakes love hiding in it up on my portico behind the house, lol. They hang in it and pretend to be tree branches! Excellent mice patrol :)