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berries [1]

Small fleshy fruits containing one or several usually edible seeds; when they grow together in clusters, each fruit is called a seed.
berries [1] Although not related to it, this berry of Europe and Asia resembles the blueberry and is used like it. Closely related to the cranberry, this small tart berry is somewhat bitter and rarely eaten raw; it is used instead to make sauces, jams and desserts. Little known outside its native North America, it is primarily eaten plain or in desserts; the lowbush variety is the sweetest. Larger than the clustered berries, it is especially popular in Europe; the British use it to make a chutney that is served with mackerel. This variously colored fruit of the vine is enjoyed worldwide, either plain, cooked, dried or in juice; it is also the main ingredient in wine. Small red or white currant primarily eaten cooked due to its sour taste; its juice can replace vinegar in salad dressing. Black berry primarily used to make coulis, jellies, wine and liqueurs such as crème de cassis, an ingredient in kir.

See Also


section of a grape

fleshy fruit: berry fruit [1]

bilberry

Although not related to it, this berry of Europe and Asia resembles the blueberry and is used like it.

red whortleberry

Closely related to the cranberry, this small tart berry is somewhat bitter and rarely eaten raw; it is used instead to make sauces, jams and desserts.

blueberry

Little known outside its native North America, it is primarily eaten plain or in desserts; the lowbush variety is the sweetest.

gooseberry

Larger than the clustered berries, it is especially popular in Europe; the British use it to make a chutney that is served with mackerel.

grape

This variously colored fruit of the vine is enjoyed worldwide, either plain, cooked, dried or in juice; it is also the main ingredient in wine.
section of a grape
section of a grape

currant

Small red or white currant primarily eaten cooked due to its sour taste; its juice can replace vinegar in salad dressing.

black currant

Black berry primarily used to make coulis, jellies, wine and liqueurs such as crème de cassis, an ingredient in kir.