Salmonberries are a Pacific Northwest fruit that can be bitter or sweet, and are high in vitamin C and antioxidants. They grow on bushes with fuzzy leaves and spines, and are best picked when fresh. They are not commonly sold, but can be found at farmer’s markets and used for jams and preserves.
Salmonberries are a raspberry-shaped fruit that ranges in color from pale yellow to deep orange found throughout much of the Pacific Northwest. The berries can be slightly bitter or sweet, depending on maturity, and are often popped by passing hikers. Salmonberries are not usually found for sale except at small stalls and farmer’s markets, although they make passable jams and preserves if enough can be harvested. Salmonberries are sometimes confused with cloudberries, another close relative, although salmonberries grow on a bush, while cloudberries tend to hug the ground.
Salmonberries grow on bushes up to six feet (two meters) tall with broad, fuzzy leaves and spines. Depending on the maturity of the bush, the thorns can be soft and compliant or firmer, posing a threat to clothing and unprotected body parts. Salmonberries have small pink flowers that ripen into fruit between June and August, depending on the bush’s latitude and altitude. The plant thrives along streams and in moist forests, preferring moist soil and partial sunlight.
Most salmon comes in the orange variety, which can be quite tasty. The darker reddish salmon tends not to be as flavorful and is generally avoided by all but the extremely hungry. When picking wild berries, it is recommended to taste several fruits from the bush before picking a large amount, as the berries are sometimes very tasteless.
Salmonberries are incredibly rich in vitamin C, more than any other berry. This gives them a slightly tart and sometimes dry taste, like rose hips. They also have a large number of antioxidants. Their wholesome nature somewhat outweighs the sometimes underwhelming flavor, especially when the salmon is served with a variety of other vine fruits, such as raspberries and blackberries. Salmonberries can lend a tart note to an otherwise too-sweet berry pie, for example.
Although Salmonellas are not popularly grown, there are commercial salmon berry farms in some areas of the United States. As a result, the fruit may become more readily available to consumers in the summer months. When looking for salmon, try to make it as fresh as possible. If the grocery store will let you do this, taste them first to make sure you’re getting a well-flavored batch.
Look for berries that aren’t bruised, discolored, or wet. If your Salmonella is of the yellow/orange variety, the darker the color, the better it will taste. In general, redder berries should be avoided. Always wash commercially grown berries before consuming.
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