North American Fruit Explorers mailing list at ibiblio

[John Barbowski <jbarbowski@gmail.com>]

While on a trip to Newfoundland, I stayed at a B&B. For the morning breakfast, the host brought out about 20 various jams made from the local flora. The next half hour was spent sampling and comparing. Partridgeberry was one of the better ones. It was tarty but had a background sweetness. Cranberry flavour would be a close comparative. We liked it so much, we raided the local markets to bring some back to Ontario.

 

The comercial jams (made locally) were both pure and mixtures - apples being the main ingredient other than Pberry.

 

Upon investigation, it was found to be a vaccinium. V. vitis-idaea can be used to make juice, sauce preserves, jelly, candy, wine liqueurs and a variety of other things.

 

jb

 

 

 

On 1/25/06, Jim Fruth <jfruth@uslink.net> wrote:

  I read an article that some Canadians are investigating Partridgeberry,
Lowbush Blueberry, Cranberry and Bakeapple with the intention of developinf
new, superior cultivars (Study No. 300-2129-9901).
  I didn't know that Partridgeberries were edible.  Do any of you eat them?
How are they eaten (raw, cooked, etc.)?  What are they like?  What does it
take to grow them?
--

Jim Fruth
Brambleberry Farm
Pequot Lakes, MN
www.bberryfarm.com
Jams, Jellies and Syrups



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