Fruit & Berries | Berries

The main berry growing areas in Scotland are in Tayside, particularly in the fertile Strathmore valley, but also in Grampian, the Highlands, Arran, Ayrshire and the Borders. Berries thrive in the cooler Scottish summers where long daylight hours help them to ripen with plenty of flavour.

Berries have recently reached superfood status in that they are thought to protect against illnesses such as cancer. Although it is generally accepted that people who eat a diet healthy in fruit and vegetables are less likely to develop diseases such as cancer, berries are also rich in vitamins and minerals as well as containing the highest antioxidant levels of any fruit.
In an age when eating a balanced diet has become all important, with the recommendation to consume five portions of fruit and vegetables per day, they have also been marketed as a healthy snack as they are low in fat and high in fibre. No wonder sales of berries are rocketing – and the extra environmental concern regarding food miles means that Scottish berries are becoming increasingly in demand.

Raspberries:
While England is famous for its strawberries, raspberries are regarded as the national fruit in Scotland. Scottish raspberries are world renowned for bursting with flavour. Raspberries were first grown commercially in Scotland at the beginning of the 20th century when a group of Angus fruit growers decided to shift production from strawberries to raspberries and formed a co-operative. When soldiers returned from WWI, they were gifted plots of land from wealthy landowners to cultivate, and many decided to grow raspberries which suited the temperate climate.

Blaeberries
Blaeberries – or blueberries if you want the English translation – are increasing in popularity due to their new-found superfood status and the fact that they have been imported from countries worldwide. However, still lagging behind in popularity compared to the strawberry and raspberry, the industry is in its infancy in Scotland, despite the fact that they can be found growing wild in woods, moorlands, peaty soils or near heather. Blaeberries can be collected from July to September and are delicious eaten on their own, in jams or baked in muffins and summer puddings. Believed to be very good for health, including eyesight, they were in the past used as a remedy for diarrhoea in the Hebrides, but perhaps this is too much information!

Strawberries:
Sales of Scottish strawberries more than double during the season, usually from early June, showing how high the demand is for the locally grown berries which are produced to a very high standard. As well as the sweet and succulent taste, the added benefit is that having travelled a shorter distance to reach the shop shelves, the strawberries are less bruised and last longer. You can even pick your own at farms around the country – so you can’t get much fresher than that! When selecting strawberries, look for fruit that is firm and unblemished and don’t be tempted by larger berries that may look juicier, as they often contain more water and are therefore less tasty than daintier ones.

Brambles:
Brambles or blackberries grow profusely in the wild in Scotland in scratchy, thorny bushes, but this doesn’t deter foragers (often children) from picking the fruit as soon as they are ripe. Delicious in pies, crumbles and fools, jams and jellies, they also make a perfect accompaniment to strong-tasting game.

Tayberries:
Bred in Scotland, the Tayberry is a very successful hybrid of the raspberry and blackberry. A deep reddish-purple, they have an elongated shape with the consistency of a blackberry and a tart, intense flavour. Although they are delicious served raw with ice cream, they are often preferred cooked in pies, puddings fruit sauces and preserves.

Blackcurrants:
Very dark purple in colour (almost black – hence the name), blackberry shrubs are easy to grow in sheltered spots in the garden. Like other currants (not the dried grape type), they are classsified in the genus Ribes. They are popular in liquers and cordials (remember Ribena?) and also for jams, jellies and pies. If you are too busy to cook when you harvest them, they freeze well and will make a welcome summer pudding in winter!

Redcurrants:
These bright red berries are more sour than blackcurrants and therefore tend to be made into jams and jellies rather than eaten raw. However, they have become a popular choice to serve with wild game and add the perfect finishing garnish to venison, grouse and pheasant dishes.

Pick Your Own
For the freshest of berries and perhaps some family entertainment, why not visit the many farms around the country that allow you to pick your own fruit? Visit http://www.pickyourown.org/ukscotland.php for a comprehensive list of fruit farms.