Inventory, 12 ct : 0
This item was last sold on : 06/21/17
The Boysenberry is a large bramble berry that grows on trailing vines, rather than upright bushes. Reaching up to 2.5 centimeters in length, they are one of the largest berries in the Rubus genus. They are composed of small druplets each containing a single seed, tightly clustered around a solid core. When fully ripe, they develop a deep maroon color, though it is not uncommon for the berries to still have subtle hints of red. Its flavor is rich and complex, slightly sweeter than a blackberry with just a hint of acid. They have an extremely juicy consistency and fragile texture.
Boysenberries are available during late spring and early summer.
The Boysenberry is a hybrid aggregate fruit that was cultivated by cross pollinating the flowers of three other berries: raspberry, loganberry and the blackberry. Botanically named Rubus ursinus idaeus, it is categorized as a dewberry, which is a trailing thorny plant that it commonly found in North America. Though they look almost identical to the standard blackberry, Boysenberries are valued by some to be a far more special treat. Their extremely thin skin and high moisture content mean that an extended shelf life is almost non-existent. When picked at the perfect ripeness, these highly perishable berries are highly sought after and a coveted item among chefs and culinarians.
Boysenberries are a good source of vitamins A and C, iron, calcium, potassium, phosphorous, magnesium and dietary fiber.
Boysenberries can be used similarly to blackberries in most applications, but are slightly sweeter and more fragile. They are commonly used in the typical jam, jelly, or baked good, but are also wonderful in savory appetizers and main entrees. They cook down beautifully into a sauce spiked with wine and black pepper paired with fresh goat cheese and rosemary flatbread. Reduce Boysenberry juice with juniper berries, mustard seed and beef stock for a sweet and savory sauce to pair with roasted beef tenderloin. Other complimentary pairings include coconuts, apricots, peaches, honey, rose, citrus, strawberries, raisins, hazelnut, cardamon, cinnamon, mascarpone, fresh young cheeses, poultry, wild game, pork, chocolate, fino sherry and rum.
Boysenberries have been unofficially deemed a "superfood". They are a rich source of anthocyanins, natural antioxidants which help to maintain healthy brain cells as well as protect against oxidative damage that leads to brain aging as well as Alzheimer’s disease
The Boysenberry was developed during the Great Depression by Rudolf Boysen, a Swedish immigrant and horticulturist who lived in the Napa Valley region of California. The Boysenberry would later find commercial success under the guidance of farmer and berry "expert" Walter Knott of Knott's Berry Farm. In fact, it was the Boysenberry's immense popularity that put Knott's Berry Farm on the map and made it into the famous farm that we know today. Boysenberries grow on trailing vines throughout the Western Coast of the United States. They have been naturalized in Northern New Zealand, where the fruit is grown for commercial export more than anywhere else.
Recipes that include Boysenberries. One is easiest, three is harder.
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