30 Types Of Berries And What Makes Them Unique

A berry welcome presence: berries seem to ring in the arrival of spring and summer. Berries are small and bright bursts of flavor that liven up desserts, smoothie bowls, and even salads. Berries are not only beautiful and tasty, but they also have many reported health benefits. They can contribute to overall body health and generally contain a powerful mix of nutrients and vitamins (via WebMD). Some studies mentioned in The Atlantic go so far as to suggest that berries may even play a role in preventing cognitive decline through their high concentration of antioxidants. Beyond that, there are many berries that carry their own unique benefits.

There's a world of berries out there! Literally. There are many berries that remain obscure to the grocery store market and are begging to be let into the kitchen. Whether you're on a health kick or simply trying to add some new flavor to your day-to-day, here are thirty berries, from the tried-and-true to the exotic, and some of the ways they can be enjoyed. 

The loganberry is the lovechild of the beloved blackberry and raspberry. Gardeners' World notes the brief history of this young Californian berry, which was bred in the late 19th century by amateur botanist James Harvey Logan, thus, loganberries. 

It's not hard to see each berry's influence on the loganberry; it's shaped like a blackberry but as bright and deep red as a raspberry. Notably, its color does begin to deepen to the point of almost purpling as it ripens. Loganberries do not soften like other berries as they mature and instead, have a sharp, citrus-like taste due to their high vitamin C content (via BBC Good Food). Loganberries are much tarter than their parent berries, and, if not palatable raw, can be made into a refreshing jam, sorbet, or ice cream. 

Loganberries are a bit rare and slightly harder to find in stores. This is partially due to the fact that the sensitive berries must be hand-harvested and also have a short shelf life, as noted by Gardeners' World. For those living in a mild and moist climate like that of the Pacific Northwest, cultivating loganberry might be the right investment for a beautiful and bountiful plant. The rest of us might have to find our way out west to indulge in this unique berry.

There isn't a better name for the North American blueberry's wilder cousin than wild blueberry. The blueberries that are primarily in grocery stores are so-called highbush blueberries. North American wild blueberries, on the other hand, grow from Maine to Canada and into Alaska, where they thrive in the region's glacial soils. The reason they're referred to as high-or-lowbush blueberries is simply due to the height of the blueberry bush that the berries grow on. Wild blueberries are markedly different from their more well-known counterparts; they are smaller, darker, and tangier (via The New York Times). 

Wild blueberries are astoundingly nutritional and rich in the same antioxidants while being low on sugar compared to highbush blueberries (via Food Nerd Inc). Wild blueberries do not travel well and are primarily sold outside their native region frozen or processed as, say, wild blueberry syrup. There are many reasons to travel to Alaska, but going to enjoy the region's fresh blueberries as a nice summer treat is definitely one of them. Salmon with wild blueberries might just be a winning combination best eaten fresh, but wild blueberry scones and pancakes are a more traditional way to enjoy these berries. 

Contrary to Shakespeare, these mulberries will be handled. Despite their prevalence in literature and nursery rhyme, mulberries are a rarer treat. This can be partially attributed to the fact that mulberries, like so many of the other berries on the list, do not travel well. So, what's the deal with these berries? Mulberries are juicy multi-clustered conal berries with an idiosyncratic taste: they are simultaneously sweet and tangy with a note of white cedar. These syrupy berries are known to easily stain (via Specialty Produce). Mulberries, like other berries on the list, are rich in vitamin C. WebMD describes the berry as having a high concentration of phenolic acid which acts as an antioxidant. Mulberries can be found in white, black, and red. Red mulberries, however, are the only variety native to and commonly found in the United States (via the Polyculture Project).  

Mulberries are a welcome summer treat and a companion to many: sweet mulberry pairs nicely with many kinds of cheeses, can be fashioned into an aromatic wine, or made into a flavorful cobbler. Compared to the berry, the mulberry tree is an extremely laid-back plant that does not need much, if anything, to thrive. Perhaps those who have a keen desire for fresh mulberry should turn an eye and thumb towards mulberry cultivation.

Huckleberry — not Huckleberry Finn. Where exactly did this name come from, and did Mark Twain name his famed character after the fruit? Though the history behind the huckleberry name is still enigmatic, the history is not. The huckleberry is a berry native to the Pacific Northwest. This petite and dark blue berry is more often than not mistaken for the beloved blueberries and was even misidentified as a European blueberry at first (via Allrecipes). 

It takes one glance at the berries to understand the old mix-up; huckleberries look virtually identical to their blue counterparts. It often takes a trained eye to distinguish between the two. An important distinction is that some rarer huckleberries can also be bright red and have tough and bitter seeds. These berries are filled with all sorts of goodies and are extremely rich in antioxidants and vitamin C (via Northwest Wild Foods). Huckleberries are tarter than the blueberry, and NPR describes their taste as "legendary."

Similar to wild blueberries, huckleberries grow best without proper cultivation and, more often than not, need to be foraged. But where can huckleberries be found? According to Garden Guides, huckleberries are scattered across the United States in a variety of climates, though a considerable amount are out west.

Boysenberry might be a more familiar face on the breakfast table in the form of boysenberry syrup. Boysenberries are fabled to be a cross between raspberries, blackberries, and loganberries (via Boysenberries New Zealand). The berry was the work of Swedish-American botanist Charles Rudolph Boysen, who literally put the "boysen" in boysenberry. 

Well, actually, as Food and Wine points out, Charles Rudolph floated his hybrid berry to Walter Knott of Knott's Berry Farm fame, and it was Knott who commercialized the berry and named it after the botanist. It's definitely the boysenberry's varied ancestors that contribute to the berry's complex flavor: juicy like a blackberry, all the while maintaining the sweet floral notes of the raspberry and tanginess in its own unique way. Beyond taste, boysenberries are particularly fibrous and contain a slew of healthy phytochemicals, which contribute to an especially well-balanced diet.

Boysenberries were first introduced to the American market by the mid-'30s, though they've fallen short of commercial success in the U.S. due to their short shelf life (via Britannica). Boysenberries can still be found growing in the milder west in the U.S., especially at farmers' markets and through private cultivation. Though their shelf life is short, boysenberries preserve well. If one has the time, travel out to the Knott's Berry Farm Boysenberry Festival for a slice of history and a darn good boysenberry pie or an inventive boysenberry soft serve.

Salmonberries are quite the catch, or rather, quite the find. Another member of the rose family, salmonberries are mainly found on the west coast from Oregon to California and, interestingly enough, as far out east as Japan. Salmonberries are wild berries that are not commercially cultivated and must be carefully foraged in order to be enjoyed. 

Properly identifying these berries shouldn't be all that challenging; salmonberries most likely get their name from their startlingly orange-red hue, which resembles the skin of a slice of salmon. There is speculation that the bold name might also derive from a translation from a local indigenous language, as these berries were often eaten with salmon (via the Spruce Eats). An article through Hakai Magazine illustrates the continued meaningfulness of salmonberry in coastal indigenous culture through food, culture, and medicine. Indeed, it has been noted by the U.S. Forest Service that salmonberry tea can be used to treat everything from diarrhea to dysentery.

Salmonberries are bold in look and mild in taste; their flavor is described as tangy and rhubarb-like in nature. Some don't enjoy the bright orange berry due to the number of seeds it carries and thus, prefer to enjoy it in jams or jelly. In this sense, one need not hunt and gather these bright beauties — there are plenty of jams and jellies to enjoy for those who live too far away.

Lingonberries are especially popular in Scandinavia, where they can be found popping up in many different dishes but maybe most famously in IKEA'S meatballs with lingonberry jam. It makes sense that the berry and region are so intertwined, as lingonberries originally come from the cooler areas of Northern Europe. Lingonberries are round and bright red berries that are small in stature and big in taste. Lingonberries are most similar to the better-known cranberry in overall flavor, but lingonberries are slightly tarter, much sweeter, and compactor. It does make sense that lingonberries share so much in common with cranberries, as they are closely related to both cranberries and blueberries, according to Britannica. 

Lingonberries are full of vitamin C, and it is possible that lingonberries have an anti-inflammatory effect and can be used to treat ailments such as UTIs (via WebMD). Anyone can try their hand at recreating some Scandinavian meals by adding an authentic twist with lingonberries. The familiar and beloved IKEA'S meatball and lingonberry duo might be the place to start, or maybe as a sweet linzer tart pressed with lingonberry jam.

The barberry is a prominent medicinal plant, where just about every part of it contributes to health and well-being. It seems like the list of possible effects of the berry is never-ending: from anti-inflammatory to anti-microbial to hypotensive and sedative (via Mount Sinai). Barberries themselves are ovular berries that turn a brilliant bright red and orange color as they ripen. Barberries are tart, and their small size allows them to add a certain pop to savory dishes, as noted in Cooks Illustrated.

Barberries are native to the Middle East and Southeast Asia, where they are popular in many dishes, like zereshk polow, a basmati rice that is served with saffron and topped with barberries. Their tart flavor also makes them a good baseline in preserves, and their orange coloring makes for a boldly colored jam (via Chef's Mandala). Do note, barberries are actually an invasive plant in North America, which makes them few and far to come by. It's a lot easier to find dried barberries, for example, that make a wonderful addition to salads, granola, and other foods alike. If adding the berries to rise dishes, make sure to soak them for a softer texture.

Golden raspberries are a stunning and rare variation of the beloved red raspberry. Golden raspberries seem to glow right from the branch. What gives these berries their unique coloring is a genetic mutation carried recessively through different raspberry plants (via Gardening Know How). Golden raspberries aren't just visually distinct; they also are sweeter and milder in flavor than their brazen brothers. Some even note that golden raspberries have a tangy, almost apricot-like flavor. Their mellow flavor pairs well with bolder flavors, like vanilla and chocolate or this golden raspberry and basil sorbet.

Gold raspberries are just like raspberries in the sense that there's a lot of good that comes with eating them. This fibrous fruit is brimming with antioxidants and enough vitamin C to give the immune system a nice kick. These sun-colored berries also brighten up otherwise bland smoothie bowls and can make a bright spot on otherwise dark salads, and some studies show that bright foods can even help improve emotional moods.

Gold raspberries are a bit rarer and hard to come by in the day-to-day grocery store, and they are more often than not cultivated by farmers specifically. Though they are not often found in grocery stores, yellow raspberries are a farmer's market darling.

Maybe buffaloberries get their name from the Great Plains where they originate. These gorgeous windswept plains are tough to live on, but the shepherdia plant is a plant that will survive in the most adverse of conditions. By summer's end, bright red or golden yellow berries will begin to ripen on the plant's branch and are, as the saying goes, ripe for the taking (via Britannica). Buffaloberries are currant-like berries that are tart in flavor, and though they may be one of the more obscure berries on this list, this might just be the calm before the hype. Business Insider heralded the buffaloberry, also known as the rabbit berry, as a potential superfood. Buffaloberries are rich in lycopene, an antioxidant that has been shown to have an anti-cancerous effect.

The taste of fresh buffaloberries is, however, not for everyone. One journalist for South Dakota Magazine went so far as to like the taste of buffaloberries to Death Valley, although the same writer did advise buffaloberry neophytes to persevere for an "elite" treat. Buffaloberries sweeten considerably once dried, and their acidity has made them particularly good for winemaking. Though do keep in mind, the sweetness is a pay-off for nutrients!

As the Smithsonian Magazine so boldly asks: what should we do with juniper berries? Juniper berries are distilled to make gin and give the classic spirit a welcome and sharp twist (via Spirits Hunters). While gin and tonics are a longtime friend of cocktail hours, there is intrigue and merit to the juniper berry on its own. Though juniper berries are not botanically a berry, they are, per the culinary definition, a berry. To follow the Smithsonian's questioning, well, what the heck does that mean? It means that while technically juniper berries are not classified as a berry, they function and taste like one.

Juniper berries, as noted, have a sharp, somewhat pine-like taste to them. They are, in short, unignorable and should be used with absolute caution as they do have the tendency to overpower. Juniper berries are native to the Northern Hemisphere and can be found in traditional English, German and Alsatian cuisine. Its sharp taste pairs especially well with savory meat dishes to add a nice twist, like in bacheofe, a savory meat and vegetable stew peppered with juniper berries. Juniper plays well with other berries and can often be found in a medley of desserts, like this blueberry-juniper rye cake. However, an important catch, as pointed out by the Smithsonian, is that pregnant women should avoid juniper berries as they are known to cause uterine contractions.

Açaí berries are synonymous with açaí bowls that have taken vegan restaurants, juice bars, and breakfast tables by storm. Beyond its relatively stable popularity in the U.S., açaí berries have long been a major staple in the diets of its Brazilian homeland (via The Nature Conservancy). Not only is açaí filling, it has long been believed by Amazonians and Brazilians to be majorly beneficial to health. The Mayo Clinic chimes in and confirms that while the açaí berry contains many healthful benefits that berries are known for, there is no one conclusive study showing that it is a miracle cure for ailments. 

Those looking to try açaí berries and not açaí purée or juice will be a bit disappointed to hear that the fruit is primarily sold pre-processed as it spoils very quickly (via The Spruce Eats). No matter, açaí is even mainly eaten as pulp in Brazil, as well! Not only does açaí berry pulp have a longer shelf life, but the fruit's unique earthy flavor lends itself as a good building block for a fruit bowl topped off with fresh berries and a sprinkling of granola for crunch. If looking for a sweet treat, try out another Brazilian food trend, and treat yo' self to an açaí ice cream.

The sea buckthorn is a beautiful plant; its fuzzy silver leaves are offset by clusters of bright orange berries. It's common (although unusual) name refers most likely to the plant's affinity for growing along European coastlines. The plant's Latin name roughly translates to "shiny horse," as horses fed sea buckthorn grew lustrous coats.

National Geographic published an article on sea buckthorn, referring to the fruit as "miracle berries." Of course, whether a berry can be a miracle is disputed; the exposée nonetheless describes the berry's reputation in the Middle East as a wonder fruit capable of bringing health and encouraging weight loss. Though the sea buckthorn's effect remains well within the realm of healthy doubt, as the article points out, the sea buckthorn berry is filled with vitamin C, fatty acids, and an assortment of other beneficial nutrients. To top it all off, sea buckthorn has a refreshing, tart, and slightly acidic taste that is heartily palatable for most. It is what the author of the aforementioned article describes as something "between a tart lemon and a sweet apricot" and an absolute delight.

According to Gardening Know How, sea buckthorn berries are still hard to come by in the United States, though they are more easily found as a jam which might just add a perfect touch to Sunday morning toast.

Bilberry buds bloom blueberry-like bilberries. Try saying that three times fast! Bilberries, from the Danish bollebar or "dark berry," are certainly similar to blueberry and other blueberry counterparts, however, there are certain things to bear in mind. Bilberries have, historically, been much more popular overseas, even referred so far as alternatively as European blueberries. The National Center for Complementary and Integrative Health cites that the bilberries have enjoyed a reputation as a medicinal plant since the Middle Ages. Similar to currants, bilberries have been used to treat scurvy, due to their high vitamin C content. 

Bilberries are smoother, denser, and darker in color than North American blueberries. Bilberries partially thank their deep color to the medley of antioxidants, which are speculated to have many healthful effects on the body (via Verywell Health). For those who are looking for a more culinary pursuit with bilberries, The Spruce Eats does make the observation that bilberries really shine when they're baked into confections or paired with game meats. The Swedish dish Hjortiflé med blåbärssås is a heart and stomach-warming combination of venison with a stewed bilberry sauce.

Miracle berries have certainly more than earned their namesake. This ovular deep red fruit is a curious wonder. The berry contains the protein Miraculin, which changes the receptivity of taste buds, usually to perceive sour foods as sweet (via the Pacific Science Center). Miracle berries throw a sort of UNO reverse card on taste receptors, and the more acidic the food, the sweeter the taste. Vice versa, of course, is also the case. The effect of the miracle berry is said, according to the Cupcake Project, to last anywhere from thirty minutes to a full hour. The blog notes that it's imperative to not eat the berry quickly — it's the fruit being on the tongue (the center for taste) that gives it its effect. It's advisable to leave the berry on the tongue for a few seconds and then bite into it and allow for the juices to linger on the tongue.

Miracle berries themselves are tangy in flavor and delicious. While there is speculation that this fruit may just take the sweetener market by storm, for the time being, it remains relatively hard to come by. While some prefer purchasing the rarer miracle berries at a (pretty high) cost, there are miracle berry tablets that have the same effect at a lower price point.