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Jun 28, 2019

A cross between a raspberry, loganberry, and blackberry, the boysenberry is one of the largest berries in its genus.

Appearance & Flavor
When ripe, deep maroon-colored boysenberries may have streaks of red throughout. Each drupelet contains a seed and they're tightly compacted around a solid center. They are a bit sweeter than a blackberry, yet they have more acidity. They're juicy and fragile as well, due to their extremely thin skin. Chose shiny, firm, and plump berries and avoid bruised or leaking ones.

Ways to Enjoy
They can be used the same ways a blackberry can. Make jams, jellies, sauces, baked goods, and ice cream with them. Or, after rinsing, you can eat them raw. Offer to bring dessert to your next summer gathering and then wow them with this crumble

Availability & Origin
Boysenberries grow from late spring into early summer. Originally developed in the Napa Valley region of California, Knott's Berry Farm began growing them commercially and it's said that this put the boysenberry on the map. They are grown all along the West Coast. Due to their high perishability and fragileness, you're more likely to find them at farmers markets instead of stores.

Keep your berries in their original packaging and removing all moldy and deformed ones is essential. After doing that, place them in the fridge for up to five days of use. Don't rinse them off until you're ready to use them since the water starts the breakdown process. Since these berries have such a short season and limited growing area, here are some tips on how to freeze them so you can enjoy them year-round. 

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