Currant, White

Flavor: Slightly tart

Color: Green unripe, creamy translucent white when ripe

Texture: Delicate small round berries, soft pulpy flesh

Best Uses: Jams, jellies or tart fillings

Season: June to August

Currant, Red

Flavor: Hint of Rose, moderately tart

Color: Brilliant red skin, translucent sheen

Texture: Smooth pearl size, loosely clustered

Best Uses: Jelly, jam, syrup or baked

Season: June to August

Currant, Black

Flavor: Strong complex flavor

Color: Deep inky blue

Texture:  Small glossy, tightly clustered strands with soft pulpy flesh

Best Uses: Eat fresh, jams, jellies, syrups & liqueurs

Season: July to August

Strawberry

Flavor: Sweet and juicy

Color: Bright red

Texture: Tender firm conical heart shape

Best Uses: Eat fresh, smoothies, jams, ice cream, baking,

Season: Year Round

Raspberry

Flavor: Sweet-tart to low acid

Color: Bright red / Fuchsia

Texture: Hollow core drupelets w/very fine hair

Best Uses: Eat fresh, salads, jams, ice creams and gelatos

Season: Year Round

Gooseberry

Flavor: Sweet and tart

Color: Green to red-brown or black

Texture: Smooth & translucent to fuzzy & opaque

Best Uses: Eat fresh, mashed, pureed, preserved, even pickled

Season: June to August

Golden Raspberry

Flavor: Milder, creamy flavor

Color: Rich amber gold

Texture: Fuzzy and fragile

Best Uses: Eat fresh, jams, tarts, ice cream

Season: June to September

Boysenberry

Flavor: Sweet w/ a hint of acid

Color: Deep maroon

Texture: very fragile tightly clustered druplets

Best Uses: Eat fresh, jam, jelly, baked, pureed, sauce

Season: April to July

Blueberry

Flavor: Sweet and woodsy

Color: Deep blue w/ hazy white coat

Texture: Delicately soft & round

Best Uses: Eat fresh, Pies, tart, jams, ice cream

Season: Year Round

Blackberry

Flavor: Sweet, slightly tart

Color: Purple-black

Texture: Little druplet spheres

Best Uses: Eat fresh, mashed, pureed, preserved

Season: Year Round