Q: Is a berry a small? ¶
A: Yes, and pulpy and often edible fruit.
Q: Are berries becoming more widely available? ¶
Q: Are berries perishable fruits with a short shelf life and are often preserved by drying? ¶
A: Yes, and freezing, pickling or making fruit preserves.
Q: Is a berry often used in jams and jellies? ¶
Q: Are berries said to be bacciferous or baccate? ¶
Q: Is a berry a fruit produced from the ovary of a single flower in which the outer layer of the ovary wall develops into an edible fleshy portion? ¶
A: Yes, The definition includes many fruits that are not commonly known as berries, such as grapes, tomatoes, cucumbers, eggplants and bananas.
Q: Are berries commercially important? ¶
Q: Are berries included by land-grant university extension offices in their guides for berry cultivation? ¶
A: Yes, or in guides for identifying local wild edible and non-edible berries.
Q: Are berries available in dried form? ¶
Q: Are berries kinds of aggregate fruit? ¶
A: Yes, they contain seeds from different ovaries of a single flower.
Q: Are berries susceptible to verticillium wilt? ¶
Q: Are berries eaten worldwide and often used in jams? ¶
A: Yes, and preserves, cakes or pies.
Q: Are berries usually juicy? ¶
A: Yes, and rounded, brightly colored, sweet or sour, and do not have a stone or pit, although many pips or seeds may be present.
Q: Were berries domesticated starting in 1911 with the first commercial crop in 1916? ¶
Q: Are berries used in some styles of beer? ¶
A: Yes, and particularly framboise and other fruit lambics.
Q: Were berries made in the 18th century by Antoine Nicolas Duchesne in his work on strawberries? ¶
Q: Was a berry mentioned by ancient Romans? ¶
A: Yes, and who thought it had medicinal properties, but it was then not a staple of agriculture.
Q: Was a berry grown in Europe and the United States? ¶
Q: Are berries edible? ¶
A: Yes, and some are poisonous to humans, such as deadly nightshade and pokeweed.
Q: Are berries also often incorporated into baked berry desserts? ¶
A: Yes, and sometimes with cream, either as a filling to the dessert or as a topping.
Q: Are berries often added to water and/or juiced as in cranberry juice? ¶
A: Yes, and which accounts for 95% of cranberry crop usage, blueberry juice, raspberry juice, goji berry juice, acai juice, aronia berry juice, and strawberry juice.
Q: Is a berry a simple fruit with seeds and pulp produced from the ovary of a single flower? ¶
Q: Are berries generally stored at 90-95% relative humidity and 0 °C? ¶
A: Yes, Cranberries are however frost sensitive and should be stored at 3 C. Blueberries are the only berries thatt respond to ethylene, but flavor does not improve after harvest so they require the same treatment as other berries: removal of ethylene may reduce disease and spoilage in all berries.
Q: Are berries injured below -20 °C? ¶
A: Yes, Spring frosts are, however, much more damaging to berry crops than low winter temperatures.
Q: Are berries typically of a contrasting color to their background? ¶
A: Yes, and making them visible and attractive to frugivorous animals and birds.
Q: Are berries commercially grown with both conventional pest management and integrated pest management practices? ¶
Q: Are berries useful for making dyes? ¶
A: Yes, and especially when ripe berries can easily release juice to produce a colourfast effect.
Q: Are berries commonly used in pies or tarts? ¶
A: Yes, such as grape pie, blueberry pie, blackberry pie, and strawberry pie.
Q: Are berries often used in baking? ¶
A: Yes, such as blueberry muffins, blackberry muffins, berry cobblers, berry crisps, berry cakes, berry buckles, berry crumb cakes, berry tea cakes, and berry cookies.
Q: Are berries commonly incorporated whole into the batter for baking and care is often taken so as to not burst the berries? ¶
A: Yes, frozen or dried berries may be preferable for some baked berry products.