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Boysenberries
Inventory, 12 ct : 0
Description/Taste
Boysenberries are large, bramble berries that grow on trailing vines rather than upright bushes. Each berry can reach up to 2.5 centimeters in length, making it one of the largest within the Rubus genus. Their structure is made up of small druplets tightly clustered around a solid core. Boysenberries are a dark purple-maroon hue that looks almost black, though there are usually a few ruby red druplets tucked into each berry. Each delicate druplet contains one seed. Boysenberries have a sweet, fruity aroma with a hint of tartness. Their scent gets stronger as the fruit ripens. Boysenberries are juicy and plump with a rich, complex flavor similar to that of blackberries and raspberries. Their taste is sweet and floral, with a slight tang and acidity.
Seasons/Availability
Boysenberries are available from late spring to mid-summer.
Current Facts
The botanical name for Boysenberries is Rubus ursinus × Rubus idaeus and they are part of the Rosaceae family, which also includes strawberries, pears, apples, apricots, plums, cherries, and almonds. Boysenberries are believed to be a result of cross-pollinating the flowers of loganberries, raspberries, and blackberries. They are categorized as a dewberry, which is a trailing thorny plant commonly found in North America. They look almost identical to the standard blackberry, though they tend to be larger, sweeter, and grow on vines rather than bushes.
Nutritional Value
Boysenberries are a good source of vitamins K and C. These vitamins help with bone health, brain function, immune support, collagen production, wound healing, and iron absorption. Boysenberries contain folate and manganese, which may aid in red blood cell production, cell growth, anemia prevention, and metabolism of cholesterol and carbohydrates. Boysenberries are a source of fiber, a nutrient that can benefit cardiovascular and digestive health, stabilize blood sugar levels, decrease bad cholesterol, and promote blood flow. Boysenberries are rich in anthocyanins, natural antioxidants that help maintain healthy brain cells and protect against oxidative damage that may cause brain aging and Alzheimer’s disease. The polyphenol content in Boysenberry juice can potentially reduce diastolic blood pressure, which may reduce the risk of heart disease, heart attack, stroke, kidney damage, and hypertension.
Applications
Boysenberries can be eaten fresh, baked, or preserved in cans, jellies, and compotes. They may be used similarly to blackberries in most applications, though they are sweeter and more fragile. Fresh Boysenberries can be eaten on their own or used for smoothies, yogurt parfaits, salsas, cocktails, fruit bowls, and salads. They can be baked into pies, cobblers, tarts, muffins, cakes, or bread pudding. When frozen, they may be used to make ice cream, sorbet, or gelato. Boysenberries can be served alongside dishes like flatbread, curried chicken, grilled lamb chops, roasted beef tenderloin, and glazed chicken. They can be reduced into a Boysenberry sauce to be served on top of both sweet and savory dishes. Boysenberries pair well with apricots, peaches, strawberries, citrus, honey, raisins, hazelnut, cardamom, cinnamon, white, milk, and dark chocolate, rosemary, juniper berries, mustard seeds, coconuts, mascarpone, fresh young cheeses, poultry, wild game, pork, fino sherry, and rum. Boysenberries can be stored in the refrigerator for up to a week or frozen on a baking sheet and sealed in a plastic bag for long-term storage.
Ethnic/Cultural Info
The history of Boysenberries starts in the United States depression of the 1920s and 30s. A Swedish immigrant named Rudolf Boysen living on a ranch in Napa Valley, California was experimenting with raspberry, loganberry, and blackberry plants. Though the resulting berries were large and succulent, Boysen did not notice the hybrid when he sold his ranch and moved to Anaheim, California. Luckily, the cuttings from this plant were passed on to another gardener who introduced them to the US Department of Agriculture. There, a berry specialist named George Darrow recognized the potential of these berries and reached out to a small fruit grower in Buena Park, California named Walter Knott. The two of them eventually got in touch with Rudolf Boysen, who brought them to his old ranch. Once there, Knott experimented with 24 different varieties of bush berries to eventually produce what came to be known as the Boysenberry. Walter Knott eventually went on to open Knotts Berry Farm, a Southern California theme park that still hosts an annual Boysenberry festival.
Geography/History
Boysenberries originated in Southern California in the early 1900s. They grow best in warm climates. As a hybrid breed, Boysenberries do not grow naturally in the wild. They are cultivated for commercial production and grown in home gardens. After Walter Knott perfected the Boysenberry species, it was released commercially in 1935 and promoted in the United States as a sweeter alternative to blackberries. They were then introduced to New Zealand, which is now the leading producer and exporter of Boysenberries. Boysenberries are seen as a specialty berry due to their fragile nature, relatively small harvesting window, and short shelf life. They are sold in grocery stores during their peak season, though it may be more common to find them at farmers’ markets or home gardens in California, Oregon, and New Zealand.
Recipe Ideas
Recipes that include Boysenberries. One
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