A hybrid of the red raspberry and blackberry, tayberries are sweeter and larger than raspberries and very delicate—making them difficult to pack and ship—so they’re only available at farmers markets.
This berry is harvested from early August through early October. Fruit of the tayberry is borne on prickly canes 6 to 7 feet long. They grow well on fences and walls, and are not as prone to pests and diseases as raspberries.
The tayberry has a slightly tart flavor. Fresh tayberries make a great summer pie. They also freeze well up to 1 year. You can make tayberries into a tart-sweet jam, perfect for that peanut butter sandwich or topping on toast. Or try them in smoothies for something a little different.
The tayberry is rich in health benefits. It contains a lot of vitamin C and bioflavonoids as well as being a good source of folate and fiber. Folate and folic acid are forms of a water-soluble B vitamin.
Recipes with Tayberries
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »