Tips for the berry time

Summertime means berry time: the aromatic berry varieties, which taste just as pure as juice or compote, lure with a diverse range of products. In addition, the healthy as well as delicious berries provide numerous valuable ingredients. Most associate it with summer - the bright colors and the sweet and sour, refreshing taste of berry fruit. However, berry fruit not only tastes good, it also has high levels of vitamins and minerals, and plenty of fiber to promote bowel function. At the same time berries have a variety of phytochemicals such as flavonoids and anthocyanins, which have antiviral, antioxidant, anti-inflammatory and blood pressure regulating.

Closed fruits and common fruits

Although many fruits bear the name "berry" in their name, they do not always comply with the botanical definition of berries (fruits). The botanist assigns these to the closed and group fruits:

  • The most common berries are closing fruits: they remain closed even when fully ripe and their seeds are thus wrapped in the pulp. These include not only classic berries such as the currant, blueberries or grapes, but z. As well as bananas, kiwis, dates, cucumbers or squash. Since such berries, like the last two, have a hard outer layer, they are also called tank berries. If the flower has several ovaries, each with a berry-like fruit, the botanist speaks of cranberry - a relatively rare form, to the z. B. count the pokeweed.
  • On the other hand, strawberry, raspberry or blackberry are not botanically berries, but common fruits - more precisely collecting or aggregate stone fruits. Their seeds in the form of tiny nutlets or pebbles are not found protected in the inner life of the berry, but on the outside of the fruiting body.
  • Even elderberry or juniper berries do not live up to their name - the former are among the stone fruits, the latter are cones of an evergreen cypress species.

In the trade, various types of fruit are grouped under the term "soft fruit" - botanically not quite correct, but traditional and understandable to the consumer. Their common feature is their characteristics: small and round and relatively soft and - of course - edible. This means that "vegetable berries" such as tomatoes are not among them, and fruits such as strawberries are counted among them.

Three important fruit rules

Since the berries are very sensitive, gentle and rapid processing is important.

  • When shopping, pay attention to plump fruits and dry, shiny bowls, as the berries are very sensitive to pressure and quickly mold after injury.
  • To clean the fruits only briefly dipped in stagnant water and immediately on a kitchen paper to drain so that they do not get soaked with the water and become soggy.
  • In a fridge the fresh berries last one to two days.

Freeze berries properly

In addition to their diverse utilization options, for example for juice, compote, fruit ice or as a cake topping, the berries can also be frozen well. At the same time, valuable vitamins are retained. However, they often become soggy and stick together after thawing because of their high water content.

This can be avoided if they are frozen in individual layers (spread side by side on a board or foil) outside and then placed together in a bag and frozen properly. And even if the berries thaw after thawing are no longer as crisp as after harvesting: For certain types of preparation such as fruit purée, groats or milkshake, the delicious fruits are always suitable.

berryHealthy ingredientseffectharvest time
strawberryVitamin C, flavonoids, salicylic acid, tannins, calcium, potassium, irongg. Diarrhea, metabolism-stimulating, against rheumatism and goutMay to July
raspberryVitamin C, A, Rutin, Biotin, Potassium, Magnesium, Iron, Ellagic Acidantipyretic, purifies the blood, forms bone, supports gastrointestinal catarrhMay to August
gooseberryVitamin C, silicon, citric acid, calcium, potassium, magnesium, pectinDigestive, draining, fortifying hair and nailsJuly to August
currantVitamin C, calcium, potassium, iron, phosphorus, citric acid, pectinagainst rheumatism and gout, detoxifying, antibacterial, immune system strengthening, diureticMay to July
bilberryVitamin C, beta carotene, iron, potassium, sodium, citric acid, pectin, quercetin, anthocyaninsanti-inflammatory, hematopoietic, against diarrhea, stomach pain and bladder weaknessJune to August
cranberryVitamin C, A, beta carotene, iron, magnesium, potassium, sodium, arbutin, flavonoids, pectinDigestive, cholesterol-lowering, against diarrhea, urinary tract infections, gout and rheumatism, antiviral, bactericidal and fungicidal agentsSeptember
blackberryIron, calcium, ellagic aciddetoxifying, anti-cancer, hypotensiveMay to July
elderberryAnthocyanins, flavonoids, essential oils, tanninsProtective effect against diseases of the cardiovascular system, joints, eyes, skin and kidneys, tonic in febrile diseases, against rheumatism and goutJune
rose hipVitamin C, pectinantioxidant, defensive, digestive, anti-inflammatorySeptember to October
rowanVitamin C, A, pectins, tannins, sorbitolBeneficial for the stomach and intestines, antioxidant, digestive, anti-inflammatoryAugust to October
sea ​​buckthornQuercetin, many times richer in vitamin C than citrus fruitsEnrichment of various products with vitamin C, pharmaceutical use for skin damage from burns and sunburnfrom September
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