Berry FAQs:

Q: Is a berry a small?

A: Yes, and pulpy and often edible fruit.

Q: Are berries becoming more widely available?

A: Yes.

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?

A: Yes.

Q: Are berries said to be bacciferous or baccate?

A: Yes.

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?

A: Yes.

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?

A: Yes.

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?

A: Yes.

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?

A: Yes.

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?

A: Yes.

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?

A: Yes.

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?

A: Yes.

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?

A: Yes.

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.