This week, I’m highlighting boysenberries.
If you’ve never tried one, you’re not alone. Boysenberries are a cross between raspberries, blackberries and loganberries, creating a deep purple berry with a rich, sweet-tart flavor that’s hard to forget.
They’re juicy, intensely flavored and often far more delicious than the berries found in most grocery stores. Because they’re delicate and don’t travel well, they’re often a special farmers market find during their short season.
Boysenberries are wonderful stirred into overnight oats, blended into smoothies, spooned over nice cream or enjoyed fresh by the handful. Their bold flavor also makes them perfect for homemade sauces, jams and fruit desserts.
One of the things I love most about boysenberries is their complexity. They bring together the best qualities of several berries into one unique fruit that feels like a true seasonal treat.
Interestingly, boysenberries are also used to make fruit wines. Several wineries, particularly in regions such as Washington State and New York’s North Fork, produce specialty boysenberry wines that showcase the berry’s rich color and distinctive flavor.
If you happen to spot boysenberries at your local farmers market, don’t pass them by. They’re one of summer’s most memorable seasonal treasures.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
