Raspberries, Nectaberries, Tayberries, Gooseberries and Currants
Raspberries
Known for their beautiful color and flavor, raspberries are grown throughout the country, with Washington, Oregon and California the largest shippers of this wonderful fruit.
Nectarberries
This is George Richter's improved boysenberry! The boysenberry was linked to Rudolf Boysen, a farmer who in the 1920's abandoned his growing experiments and sold his farm. A few years later Walter Knott and an associate visited Mr. Boysen's farm and plucked some of the vines. The vines were transplanted and began producing very flavorful fruit that Mr. Knott sold at his fruit stand, and in time became making preserves that made his farm famous - Knott's Berry Farm in Buena Park, CA.
Tayberries
A hybrid of the blackberry and raspberry, which was developed in Scotland. Considered an excellent fruit for jelly-making as it does not require pectin for jelling.
Gooseberries
When ripe, this berry is very sweet. Excellent for eating fresh or for processing.
Currants
- Red - A bright red fruit with acid flavor, the red currant is excellent for plate garnish, jams and sauces.
- Black - A beautiful cluster of shiny black fruit that has a sweet-tart flavor and is excellent for jams, juice and syrups. Also a beautiful plate garnish. Black currants have about five times more vitamin C that an average-sized orange.
- White - A relatively newer variety of currant that is a very nice compliment to many dishes. Excellent for jams and preserves.
- Gold Raspberries - This berry is a beautiful addition to fruit salads, desserts or served alone with devon cream! Very fragile and extremely perishable, the gold raspberry adds a touch of class to that special meal!