Tayberries
Estimated Inventory, bskt : 0
Description/Taste
Tayberries are a small aggregate fruit that grows up to 4 centimeters in length and thrives on long, thorny canes. They have an elongated form with a solid core reminiscent of blackberries, complemented by finer individual drupelets similar to raspberries. Tayberries transition from the bright red hue of a raspberry to a deep, vibrant red-purple as they reach full ripeness. They have a glossy sheen, yet upon closer inspection, reveal a slightly bumpy and textured feel due to the clustering of numerous small drupelets. These drupelets are delicately bound by very fine, almost imperceptible hairs and encase seeds within. The fragile nature of Tayberries makes them susceptible to bruising or damage with rough handling. They emit a richly aromatic fragrance that is sweet and floral, underscored by deep, earthy undertones, intensifying as the fruit reaches peak ripeness. The flavor profile of Tayberries is a fusion of the sweet, slightly tart notes of raspberries, balanced with the richness of blackberries.
Seasons/Availability
Tayberries are available from late July to August.
Current Facts
Tayberries, a hybrid between the blackberry and raspberry, are botanically classified as a cross of Rubus fruticosus and Rubus idaeus. Since their introduction to the market, several varieties of the Tayberry have been developed, one of the most notable being the Buckingham in 1998, which is the first spine-free variant. Because they're so delicate when harvested, Tayberries are always hand-picked and never go through mechanical harvesting. They are typically harvested with their stem intact to preserve structural integrity. Due to their delicate nature, Tayberries are seldom grown commercially, making them an exceptional delicacy available only for a brief period each summer.
Nutritional Value
Tayberries are a significant source of vitamin C and bioflavonoids. This means they can bolster immune and skin health, enhance cardiovascular well-being, improve circulation, and decrease inflammation. Tayberries are rich in fiber and folate, a water-soluble B vitamin that benefits digestion and blood sugar regulation.
Applications
Tayberries can be enjoyed fresh, frozen, or cooked. They can be eaten on their own or paired with cheeses on a charcuterie board, layered atop yogurt, and served with cream or panna cotta for dessert. These berries lend themselves well to baked goods such as fruit tarts, muffins, and scones. When cooked down and sweetened, Tayberries can be made into sauces, ice creams, and sorbets. Ideal for berry crumbles or pies, Tayberries can easily replace raspberries in recipes thanks to their similar flavor profile. Their natural pectin content makes them ideal for crafting jams and preserves. Macerated Tayberries can enhance smoothies or cocktails, while their nuanced flavor also complements fruit-based liqueurs and wines. They pair well with mint, basil, citrus fruits like lemon and lime, stone fruits such as peaches and apricots, tropical fruits, almonds, hazelnuts, and chocolate. Due to their short shelf life, Tayberries should be refrigerated after harvest and used within three days for optimal freshness, although they can be frozen for up to a year.
Ethnic/Cultural Info
Tayberries were developed in the 1960’s by botanist Derek Jennings from Cardiff, England. Working with fellow researcher David Mason at the Scottish Crop Research Institute in Invergowrie, Scotland, they developed the Tayberry by crossbreeding an Aurora blackberry with a tetraploid raspberry. The name "Tayberry" is derived from the River Tay in Scotland. In addition to the Tayberry, Jennings bred several other commercially successful berries, including the Glen Clova raspberry and the Loch Ness blackberry, which have gained popularity in the United Kingdom and globally. Jennings thought of the Tayberry as an enhanced version of the Loganberry.
Geography/History
Although the Tayberry was developed in Scotland, it isn’t native to any specific region and does not occur in the wild, as it is a cultivated hybrid berry resulting from the crossbreeding of blackberries and raspberries. It thrives in sunny, well-drained locations and is ideally suited to temperate climates that experience a winter chill period. Despite being developed in 1962, the Tayberry was not commercially released until 1979. After its market debut, the Tayberry quickly became popular in Scotland, England, and beyond. However, due to their delicate nature making them challenging to pack and ship, Tayberries are a rare find in commercial markets and are more commonly available at farmers' markets and in home gardens.
Recipe Ideas
Recipes that include Tayberries. One
is easiest, three is harder.
