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Berries

Berries are the delicious and often fragile fruits that grow on vines, bushes, and runners.  They have many virtues--they're colorful, easy to prepare, good for you, and so delicious that you can serve them for dessert all by themselves.  The only downside is that they're often pricey, since it's a Herculean challenge to get them to market before they spoil.  Many don't make it, so check them over carefully for mold before putting them in your shopping cart.   Berries don't ripen once they're picked, so the deeply colored ones tend to be the sweetest and most flavorful.  When you get them home, store them in the refrigerator and use them as soon as possible.  Don't wash them until you're ready to use them, and freeze any that you can't get to right away.

 

alkekengi  See Cape gooseberry. 

baby kiwifruit  Notes:  You can eat this tiny kiwifruit hybrid skin and all.  Substitutes:  grapes

bilberry = whortleberry = blaeberry = whinberry   Notes:  This small, tart berry is the European counterpart to the American blueberry.  Bilberries are usually made into preserves.  Pronunciation:  BILL-beh-ree   Substitutes:  juneberries OR huckleberries OR cranberries (tarter than bilberries) OR blueberries (larger and sweeter) OR currants

 

blackberry = bramble   Notes:   These would be excellent berries were it not for their rather large seeds.   They're still great for eating out of hand, but cooks often strain out the seeds when making pies and preserves.  Select berries that are free of mold, and as black as possible.  They arrive in markets in the summer.   Substitutes: loganberry OR boysenberry OR mulberry (larger, more fragile) OR raspberry OR youngberry OR olallieberry OR dewberry OR red currant

black currant = cassis   Pronunciation:  KER-unt   Notes:   These are too tart to eat out of hand, but they're often used to make syrups, preserves, and the liqueur cassis.  Frozen are a good substitute for fresh.   Substitutes: elderberries OR blueberries OR red currants OR gooseberries

blaeberry  See bilberry. 

blueberry  Equivalents:  1 pint = 3 cups  Notes:   Blueberries are small and sturdy, so they're perfect for tossing into cakes, muffins, cereal bowls, and fruit salads.  Like other berries, they also make good preserves and tarts.  Select firm, dark berries that have a whitish bloom on them.  You can find fresh blueberries in the summer, but frozen blueberries are available year-round and work well in many recipes.  They're very perishable, so keep them refrigerated and use them as soon as possible.  You can also buy blueberries frozen, dried, or canned.  Frozen berries get a little mushy after they're defrosted, but they'll work well in many recipes.    Substitutes: huckleberry (larger seeds and tarter, otherwise very close substitute) OR juneberry OR red currant OR raisins (in baked goods) OR dates (in baked goods) OR bananas (in baked goods)

 

boysenberry  Notes:   A boysenberry is a cross between a blackberry, a raspberry, and a loganberry.  It's more fragile than a blackberry, but it also lacks the blackberry's conspicuous seeds.  Select boysenberries that are dark in color and free of mold.   Substitutes: loganberry OR blackberry (This has larger, more noticeable seeds.) OR raspberry OR olallieberry OR dewberry OR youngberry

 

bramble  See blackberry.

 

Cape gooseberry = Chinese lantern = physalis = golden gooseberry = alkekengi = strawberry tomato = ground cherry = husk tomato = golden berry = golden husk = poha   Notes:   Like its relative the tomatillo, the Cape gooseberry is covered with a papery husk.  The fruit inside looks a bit like a yellow cherry, and tastes like a sweet tomato.  You can eat Cape gooseberries whole, minus the husk, or use them to make very tasty preserves.  They're hard to find in the United States; your best bet is a specialty produce market in the spring.   Substitutes:  tomatillos OR gooseberries OR cherry tomatoes

champagne grapes  See Zante grapes.

Chinese gooseberry  See kiwi fruit. 

Chinese lantern  See Cape gooseberry. 

cloudberry  Notes:   Both the color and flavor of these Scandinavian berries pale in comparison to the raspberry.    Substitutes:  raspberries

 

cranberry = bounceberry  Shopping hints:   These tart berries are traditionally used to makes sauces and garnishes for Thanksgiving and Christmas dinners.  It's best to buy them at their peak in October and November, and freeze any that you don't use right away.    Substitutes:   lingonberry (smaller, better flavor) OR carissa (especially for jellies) OR rhubarb

 

currant   Pronunciation:  KER-unt   Notes:   These berries are too tart for most people to eat out of hand, but they make terrific preserves and garnishes.   They come in three colors:  red, white, and black. If color's not important, you can use them interchangeably in most recipes, though red and white currants aren't as tart as black.  Don't confuse these berries with the dried fruit of the same name that looks like a small raisin.  You can sometimes find fresh currants in specialty produce markets in the summer.  If not, frozen currants are a good substitute.  Substitutes:   gooseberries OR raspberries

 

dewberry  Notes:  These are similar to blackberries, only they're smaller.  Substitutes:   youngberry OR blackberry OR raspberry OR loganberry OR boysenberry OR olallieberry

elderberry  Equivalents:  1 cup = 145 grams  Notes:  These are too tart for most people to eat out of hand, but they make terrific preserves and wine.   Substitutes: black currants OR cranberries

 

	frais des bois = wild strawberry = wood strawberry  Plural:  fraises des bois  Pronunciation:  (singular) FRAY-day-BWAH (plural) FREHZ-day-BWAH  Notes:  These small, wild strawberries are either white or red, and have a very intense flavor.  Substitutes:  strawberries
	golden raspberry  Notes:  This is a blonder version of the red raspberry.  Substitutes:  raspberries

golden berry  See Cape gooseberry. 

golden gooseberry  See Cape gooseberry. 

golden husk  See Cape gooseberry. 

 

gooseberry   Equivalents:  1 cup = 150 grams   Notes:  These large, tart berries are in season only in June and July, but canned gooseberries work well in pies and fools.  American gooseberries are round and about 1/2 inch in diameter, while European gooseberries are oblong, and about twice the size of American gooseberries.  They're very acidic, and so they're great with roasted meats, like goose.  The freshest gooseberries are covered with fuzz. Substitutes:   rhubarb (excellent in fools) OR kiwi fruit (These are much larger than gooseberries, but they're excellent in fools.) OR currants (preferably red currants)

grapes = table grapes   Notes:   Many varieties of grapes are turned into wine, vinegar, jelly, and raisins, but table grapes are for eating out of hand.  They're classified by their color--red, green, and blue--and by whether they have seeds or not.  Seedless varieties are popular because they're easy to eat, but often the seeded varieties offer more flavor and better value.  Substitutes:  kiwi fruit OR blueberries (in fruit salad)

ground cherry  See Cape gooseberry. 

huckleberry  Notes:   These are similar to blueberries, and they're great for making preserves and syrups.  Some specialty markets carry them in the summer. Substitutes: blueberry (inconspicuous seeds and less tart, otherwise very close substitute) OR bilberries

 

husk tomato  See Cape gooseberry. 

jaboticaba  Pronunciation:  zhuh-BOO-ti-KAH-buh  Notes: These resemble large, dark purple grapes, and they're very popular in Brazil. You can eat them like grapes, though you might want to first remove the seeds and thick skin. You can also make delicious jams, jellies, and wines from them.   Substitutes:  grapes

juneberry = saskatoon = serviceberry = shadberry  Notes:  These are very similar to blueberries.  Substitutes: blueberry OR huckleberry

 

keriberry

kiwi  See kiwi fruit. 

 

kiwi fruit = kiwi = kiwifruit = Chinese gooseberry = monkey peach = yang-tao   Pronunciation:   KEE-wee  Notes:  This small, oblong fruit is has fuzzy brown skin and beautiful green flesh dotted with edible black seeds. It tastes like a cross between gooseberries and strawberries. It's very versatile--you can eat it as a snack, blend it into sauces or sorbets, or peel and slice it as a garnish. It also contains an enzyme that tenderizes meat. Select kiwis that are hard, allowing them to ripen at room temperature for a few days.   Substitutes: pitaya (very similar, but sweeter) OR gooseberry (much smaller berries) OR strawberry OR papaya (as meat tenderizer) OR pear (different flavor)

 

lingonberry   Notes:   These tart relatives of the cranberry grow only in cold climates.   Substitutes:   cranberry (larger, tarter, inferior flavor) OR red currants

 

loganberry   Notes:    These are like blackberries, only they're dark red when ripe and more acidic.  They're especially good in pies and preserves.  Substitutes: raspberry OR blackberry OR boysenberry OR olallieberry OR youngberry OR dewberry

marion berry  Notes:   After Washington, D.C., mayor Marion Barry was arrested for possessing cocaine in 1989, marion berry jam enjoyed brief popularity as a novelty item.    Substitutes: blackberry (smaller)

monkey peach  See kiwi fruit. 

mulberry  Notes:   These are so fragile that almost no markets carry them.   Substitutes: blackberry (smaller, not as fragile)

 

olallieberry = olallie berry   Notes:   This cross between a youngberry and a loganberry is black and fairly sweet.  Substitutes:  loganberry OR youngberry OR raspberry OR boysenberry OR dewberry OR blackberry

physalis  See Cape gooseberry. 

poha  See Cape gooseberry.

raspberry   Notes:   It's a real challenge to get these hollow, fragile berries to consumers before they spoil, so you'll have to pay a high price for those that make it.   Many don't, so check them carefully for mildew before you buy them.  A good alternative is to buy them frozen.   Substitutes:  loganberry OR strawberry OR blackberry OR boysenberry OR olallieberry OR youngberry OR dewberry OR thimbleberry OR carissa (especially for preserves)

red currant    Pronunciation:  KER-unt   Notes:   With their brilliant coloring, red currants make terrific garnishes.   They're also pleasantly tart, and often used to make jellies, syrups, and wine.  Fresh ones are available in some markets during the summer, but frozen currants are acceptable substitutes for fresh in many recipes.    Substitutes: blueberry OR black currant (for preserves) OR white currant (for eating raw) OR gooseberry (tarter) OR cranberry (as a garnish) OR blackberries OR red currant jelly (for sauces; sweeter than whole fruit)

saskatoon   See juneberry. 

serviceberry   See juneberry. 

shadberry  See juneberry.

 

strawberry  Notes:   Strawberries aren't as fragile as other berries, so they don't need the special handling that makes most berries so expensive.  The best time to buy them is in the spring, but you can find them throughout the year, though the price might be higher and the quality lower.  Select berries that have fully ripened to a dark red.   Substitutes: raspberry OR guava (especially for shortcakes) OR kiwi

strawberry tomato  See Cape gooseberry. 

sweet gooseberry  Notes:  These are similar to gooseberries, but they have a red blush and are much sweeter.  Substitutes:  gooseberries

tay berry  Substitutes:  blackberry

thimbleberry  Substitutes: raspberry

whinberry  See bilberry.

 

white currant   Pronunciation:  KER-unt  Substitutes: red currant

whortleberry  See bilberry. 

yang-tao  See kiwi fruit.

youngberry  Notes:  This is closely related to the blackberry.  Substitutes: blackberry OR olallieberry OR loganberry OR raspberry OR dewberry OR boysenberry

 

Zante grapes = champagne grapes  Notes:  These clusters of tiny grapes are often used as a garnish.  Substitutes:  other garnish

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Citrus Fruit

Citrus fruits have stippled rinds that surround pulp that's tart, juicy, and rich in vitamin C and other nutrients.  Most citrus fruits are first peeled, then the pulp is either eaten out of hand or squeezed to make juice, but some, like the kumquat, are eaten peel and all.  The peels contain fragrant oils, and their zest is often used to flavor foods.  When buying citrus fruit, select specimens that are smaller, thin-skinned, and heavy for their size.  They keep longer if you store them in the refrigerator.

Pronunciation:  SIH-truss

Varieties:

bergamot = bergamot orange   Pronunciation:  BUHR-gah-mot   Notes:   This is a small acidic orange, used mostly for its peel.  Don't confuse it with the herb that goes by the same name.   Substitutes:  limes

	blood orange = pigmented orange   Notes:  These red-fleshed oranges are more popular in Europe than in the United States.  Look for them in the winter and spring.  Substitutes:  orange (flesh orange, not red, more acidic) OR tangerines (sweeter)
	Buddha's hand citron = Buddha's fingers citron = fingered citron Notes:  This fragrant fruit has hardly any flesh, but the peel can be candied.  Substitutes:  citron OR lemon

calamansi (lime)  See kalamansi (lime). 

calamondin = calamondin orange = China orange =  Panama orange   Substitutes:  kumquats (slightly smaller) OR kalamansi

cedro  See citron. 

China orange  See calamondin (orange).  

Chinese grapefruit  See pomelo. 

citron = cedro = yuzu  Pronunciation:   SIHT-ruhn   Substitutes:  lemon

clementine orange  See mandarin orange. 

fingered citron  See Buddha's hand citron.

Florida key lime  See lime. 

 

grapefruit  Notes:  A grapefruit is a large, slightly tart kind of citrus fruit. The rind is mostly yellow, and often tinged with green or red. Grapefruits are categorized by the color of their pulp: red, pink, or white (which is more honey-colored than white). The color of the pulp doesn't affect the flavor.  When buying grapefruit, select specimens that are smaller, thin-skinned, and heavy for their size.  Some varieties are seedless.   They're best in the winter and spring.  Substitutes:  ugli fruit (more flavorful, but don't cook it) OR pomelo (less acidic and less bitter) OR tangelo (tangerine-grapefruit cross)

jeruk purut  See kaffir lime. 

kabosu = kabosu lime  Substitutes:  lime

 

kaffir lime = jeruk purut = leech lime = limau purut = magrood = makroot = makrut  Notes:  Thai cooks use these golf ball-sized limes to give their dishes a unique aromatic flavor.  Kaffir limes have very little juice, usually just the zest is used.  Substitutes:  citron OR lime OR kaffir lime leaves (One tablespoon of zest from a kaffir lime is equivalent to about six kaffir lime leaves.)

kalamansi = kalamansi lime = calamansi = calamansi lime = musk lime = musklime  Notes:  The very sour kalamansi looks like a small round lime and tastes like a cross between a lemon and a mandarin orange. It's very popular in the Philippines.  Substitutes:   calamondin (This is very similar to the kalamansi.) OR lemons OR mandarin oranges

 

	key lime = Florida key lime = Mexican lime  Notes:  These are smaller and more acidic than the more common Persian limes.  Substitutes:  limes (Many cooks prefer freshly squeezed Persian lime juice over bottled key lime juice for key lime pies.)
	kumquat  Pronunciation:   KUHM-kwaht  Notes:   These look like grape-sized oranges, and they can be eaten whole. The flavor is a bit sour and very intense.  They peak in the winter months.    Substitutes:  limequats OR calamondin oranges OR Seville oranges (for marmalade)

leech lime  See kaffir lime. 

 

lemon   Equivalents:  One lemon yields about 2-3 tablespoons lemon juice.    Notes:  This very sour citrus fruit is rarely eaten out of hand, but it's widely used for its juice, rind, and zest.  Varieties include the Eureka lemon, which is what you're most likely to find in markets, the Lisbon lemon, which shows up in the winter and is smaller and smoother than the Eureka, and the trendy Meyer lemon, which is much sweeter and pricier than an ordinary lemon. When buying lemons, select specimens that are smaller, thin-skinned, and heavy for their size.    Substitutes:   grapefruits (These make an interesting meringue pie.) OR limes OR citrons (These are used only for their peels.) OR lemongrass (in soups and marinades)

limau purut  See kaffir lime. 

 

lime  Notes:  These tart green fruits are similar to lemons, but they're more acidic and have their own unique flavor.  Varieties include the common Persian lime = Tahiti lime and the smaller, less juicy, and more acidic Florida key lime = key lime = Mexican lime. When buying limes, select specimens that are dark green, smaller, thin-skinned, and heavy for their size.   Equivalents:  1 lime yields about 2 tablespoons lime juice   Substitutes:   lemon (Lemons have a weaker flavor and are less acidic, so use a bit more to compensate.) OR kalamansi

limequat   Notes:  This is a cross between a lime and a kumquat.  It's similar in size and shape to a kumquat, but with a green or yellow-green skin.  It has a strong lime flavor.  Substitutes:  kumquats (very similar in appearance, different flavor)

magrood  See kaffir lime. 

makroot  See kaffir lime. 

makrut  See kaffir lime.

 

mandarin orange  Notes:   These have a pleasant enough flavor, but their big asset is that they come out of their peels and segment easily, so you can eat them in your good clothes.  Varieties include the popular tangerine, the seedy but juicy honey tangerine = Murcott, the satsuma orange, the sweet and tiny clementine orange, and the seedy and orange-flavored temple orange.  Substitutes:  orange

Mexican lime  See lime.

 

Meyer lemon  Notes:  This is sweeter than an ordinary lemon, and highly prized by gourmet chefs.  It's a bit hard to find in supermarkets.   Substitutes:  ordinary lemons

musk lime  See kalamansi (lime). 

 

orange = sweet orange   Notes:   Most American oranges are produced in Florida and California.  Florida oranges are juicier, and better suited to squeezing, while California oranges segment more easily and are better for eating out of hand.  The best oranges are smaller, thin-skinned, and heavy for their size. Substitutes:  blood orange (less acidic, red flesh) OR mandarin orange Or kumquats OR ugli fruit OR grapefruit OR pomelo (especially for marmalade)

Panama orange  See calamondin (orange).

Persian lime  See lime. 

pigmented orange  See blood orange.

 

pomelo = pummelo = Chinese grapefruit = shaddock  Pronunciation:  PUHM-uh-low  Notes:  This has a very thick peel, so you have to work hard to eat it.  Many people think it's worth the trouble, for the pulp is milder and sweeter than its closest substitute, the grapefruit.   Substitutes:  grapefruit (more acidic and more bitter)

pummelo  See pomelo. 

 

rangpur lime  Notes:  This is similar to a mandarin orange, only more acidic.  Substitutes:  mandarin orange

satsuma orange  See mandarin orange. 

Seville orange = bitter orange = bigarade orange = sour orange  Notes:  These are too bitter for eating out of hand, but they make a wonderful orange marmalade and the sour juice is perfect for certain mixed drinks.  Substitutes:  (for the juice) Mix 1 part lime or lemon juice + 2 parts orange juice OR 2 parts grapefruit juice + 1 part lime juice + dash orange zest OR 2 parts lime juice + 1 page orange juice OR (for marmalade) kumquats OR (for marmalade) oranges

shaddock  See pomelo.

Tahiti lime  See lime. 

tangelo  Notes:  There are several different varieties of tangelos, each a cross between a tangerine and another citrus fruit.  The Mineola, a tangerine-grapefruit cross, is especially popular.  Look for them in markets from late fall through winter.   Substitutes:  mandarin orange OR grapefruit OR orange

tangerine  See mandarin orange. 

temple orange  See mandarin orange.

 

ugli fruit = Uniq fruit®   This grapefruit-mandarin cross looks like a grapefruit in an ill-fitting suit. It's sweet and juicy, though, and simple to eat since the peel comes off easily and the fruit pulls apart into tidy segments that are virtually seedless.  Americans pronounce the name "ugly," but in Jamaica, where it's grown, it's pronounced "HOO-glee." Some marketers have tried calling it "Uniq fruit®," but the name hasn't caught on much.  Ugli fruit are available from December through April.  Most specimens are much uglier than the one pictured here, but don't let that deter you. Select fruits that are heavy for their size, and that give a little when you press them.   Substitutes:  grapefruit (not as sweet) OR orange (smaller)

uniq fruit®   See ugli fruit.

yuzu  See citron.

 

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Copyright © 1996-2005  Lori Alden