Blackberries (Rubus Fruticosus) are a popular choice for jam and jelly lovers, typically grown in partial to full sunlight. They grow quickly and reach an average of ten feet high and ten feet wide. The berry is harvested from the bush when it has a dark, deep purple hue; it is typically harvested between July and November. Consumed both raw and cooked, blackberries are versatile and delicious.
Black currants are grown throughout the United Kingdom and the United States – in New York, Vermont, Oregon and Connecticut; however, the berry is native to Northern Europe and Asia. A popular ingredient in pastries, black currents prefer shaded, lowly lit areas and are harvested from the middle of spring to early summer, once the berry has reached its desired coloring, but are still firm. The fruit is valued for its high levels of vitamin C.
Native to North America, black raspberries thrive in sunny areas with rich soil. Although best harvested in October, there are several different strains of black raspberries that will fruit in the summer months as well. Black raspberries are a great source of essential vitamins and add a delicious flare to many different dishes.
Blueberries are a sweet, juicy – to the point of staining one’s lips – fruit that has become a staple of American baking. This summer berry is most noted for its inclusion in the classic dishes, such as blueberry pie. It has a wide range of uses and has been incorporated in savory dishes as a burst of sweetness.
Boysenberries are indigenous to western North America and are related to the blackberry. Tasting very similar to a raspberry, boysenberries have a tangy flavor with a finish of subtle sweetness. Used in jams, jellies and sauces to accompany savory dishes, boysenberries are popular in Northwestern American cuisine.
This sunny, summertime fruit is an American classic. Homemade red raspberry jam has a sweet taste like no other and is a crowd pleaser at brunches and picnics. Full of flavor, these berries are best eaten within one day of being picked – there are frozen alternatives, but fresh is best. High in vitamins, red raspberries are quiet possible the world’s best berry.
Red currants are a widely underused berry. Best consumed cooked, to bring out the sweetness, red currants have a great balance between sweet and tart, making them a very versatile kitchen staple for both baking and cooking savory dishes. These hardy berries may have some bite, but when cooked, they have a sweetness everyone will love.
This notoriously tart berry could use some sweetening up! Ranging in color from green to purple, gooseberries may be a bit intimidating. When choosing gooseberries, remember, the green colored berries are very tart and will need to be cooked down to bring out the sweetness, with a little added sugar.
Loganberries are the least recognizable berry, but they are no less delicious! This peculiar berry can be picked right off of the vine and popped into ones’ mouth for a burst of flavor. As a blackberry/raspberry hybrid, loganberries are balanced and can be used in many different dishes; however, it makes the majority of its appearances in jams, pies and wine.