Where to buy boysenberries fresh?

Contents

How to Freeze Fruits

Frozen foods can add variety to your meals year-round. As with any method of food preservation, following specific guidelines will assure you of high-quality, safe food.

Tips for successful freezing

  • Select varieties suitable for freezing. Check a seed catalog or ask the grower.
  • Work under sanitary conditions.
  • Choose fresh, firm, ripe fruits of good quality. Freezing does not improve quality. Sort for size, ripeness and color.
  • If fruit can’t be frozen immediately, refrigerate it.
  • Work with small quantities—enough for only a few containers at a time—to prevent loss of quality and nutrients.
  • Wash and drain all fruits before removing hulls (caps), cores, pits, seeds, skins or shells. Wash small lots at a time through several changes of cold water. Lift produce out of the water so that the dirt washed off will not get back on the food. Do not let fruits soak.
  • When preparing fruit for freezing do not use galvanized, copper or iron equipment. Acid in the fruit could react with the metals to form harmful compounds or off-flavors.
  • Yields will vary depending on the condition of the produce and the preparation and packing methods used. See Table 1 for the approximate yield of frozen fruit from fresh.
  • Prepare each fruit as directed below.

Table 1
Approximate yield of frozen fruits from fresh.

Fruit Fresh, as purchased or picked Frozen pints
Apples 1 bushel (48 pounds)
1¼ to 1½ pounds
32 to 40
1
Apricots 1 bushel (48 pounds)
2/3 to 4/5 pound
60 to 72
1
Blackberries, blueberries, boysenberries, dewberries, elderberries, gooseberries, huckleberries, loganberries and youngberries 1 crate (24 quarts)
11/3 to 1½ pints
32 to 36
1
Cantaloupes 1 dozen (28 pounds)
1 to 1¼ pounds
22
1
Cherries, sweet or sour 1 bushel (56 pounds)
1¼ to 1½ pounds
36 to 44
1
Cranberries 1 box (25 pounds)
½ pound
50
1
Grapes 1 bushel (48 pounds)
2 pounds
20 to 24
1
Peaches 1 bushel (48 pounds)
1 to 1½ pounds
32 to 48
1
Pears 1 bushel (50 pounds)
1 to 1¼ pounds
40 to 50
1
Pineapple 5 pounds 4
Plums 1 bushel (50 pounds*)
1 to 1½ pounds
34 to 50
1
Raspberries 1 crate (24 pints)
1 pint
24
1
Rhubarb 15 pounds
2/3 to 1 pound
15 to 22
1
Strawberries 1 crate (24 quarts)
2/3 quart
38
1
*As defined by the Missouri Department of Agriculture.

How to prevent darkening

Fruits such as peaches, apples, pears and apricots darken quickly when exposed to air and during freezing. They also may lose flavor when thawed. There are several ways to prevent darkening and flavor loss in frozen fruit.

Crystalline (powdered) ascorbic acid, or vitamin C, is the most effective agent in preventing darkening of fruit. Not only does it preserve natural color and flavor of fruits, but it also adds nutritive value. Ascorbic acid in crystalline or powdered form is available at some drugstores or where freezing supplies are sold.

Ascorbic acid tablets are more readily available and less expensive, but are more difficult to dissolve. Also, fillers in the tablets may make the syrup cloudy. Three thousand milligrams of ascorbic acid in tablet form equal 1 teaspoon of crystalline ascorbic acid. To use, dissolve ascorbic acid in a little cold water. If using tablets, crush them so they will dissolve more easily. Use the amount specified for each fruit.

How to use ascorbic acid with different freezing methods

  • Syrup pack
    Add dissolved ascorbic acid to cold syrup shortly before using. Stir it in gently so that you will not stir in air. Keep syrup refrigerated until used.
  • Sugar pack
    Sprinkle dissolved ascorbic acid over fruit just before adding sugar.
  • Unsweetened pack
    Sprinkle dissolved ascorbic acid over fruit, and mix thoroughly just before packing. If fruit is packed in water or juice, dissolve the ascorbic acid in the water or juice.
  • Fruit juices
    Add ascorbic acid directly to the juice. Stir only enough to dissolve ascorbic acid.
  • Crushed fruits and fruit purees
    Add dissolved ascorbic acid to fruit preparation and mix.

Commercial ascorbic acid mixtures are special anti-darkening preparations, usually made of ascorbic acid mixed with sugar or with sugar and citric acid. The important active ingredient in these mixtures usually is ascorbic acid. Follow manufacturer’s directions for use. Do not confuse these mixtures with the ascorbic acid specified in directions for individual fruits found in this publication.

Citric acid or lemon juice are sometimes used in place of ascorbic acid. Neither, however, is as effective as ascorbic acid. When used in quantities high enough to prevent darkening, they often mask natural fruit flavors and make a tart-tasting product. To use, dissolve ¼ teaspoon crystalline citric acid or 3 tablespoons of lemon juice in a quart of cold water. Place prepared fruit in the mixture for 1 to 2 minutes. Drain and pack the fruit.

Steaming works best for fruits that will be cooked before use. Steam the fruit in single layers over boiling water just until hot.

Sugar syrups work during preparation by excluding air from the fruit. Slice fruit directly into the syrup, and then use the same syrup for packing the fruit. To make this as effective as other methods, add ascorbic acid to the syrup.

Types of packs

There are several ways to pack fruits for freezing: syrup pack, sugar pack, unsweetened pack, tray pack and artificial sweetener pack. How you plan to use the fruit determines the type of pack.

Intended use Type of pack
Uncooked desserts Syrup
Cooking purposes (pies, crisps) Dry sugar or dry unsweetened
Sweet spreads Unsweetened (correct amount of sweetening can be added at time of preparation)

Whichever method you choose, be sure to leave the appropriate headspace (Table 2).

Table 2
Headspace for wide-mouth rigid containers.

Type of pack Pint Quart
Liquid pack (fruit packed in juice, sugar, syrup or water; crushed or pureed fruit and freezer jams) ½ inch 1 inch
Dry pack (fruits packed without added sugar or liquid*) ½ inch ½ inch
Fruit juice 1½ inches 1½ inches
*Tray-packed fruits do not need any headspace.

Caution
Do not use narrow-mouth jars for freezing foods packed in liquid, as expansion of the liquid could cause the jars to break at the neck.

Syrup pack

The sweetness of the fruit to be frozen depends on the proportion of sugar to water used. A 40 percent syrup is recommended for most fruits. Lighter syrups are desirable for mild-flavored fruits to prevent masking the flavors. Heavier syrups may be needed for very sour fruits. See Table 3 for proportions of sugar and water to use for the different syrups. To make the syrup, dissolve sugar in lukewarm water, and mix until the solution is clear. Chill syrup before using.

Use just enough cold syrup to cover the prepared fruit after it has been placed in the container, about ½ to 2/3 cup of syrup per pint. Leave appropriate headspace (Table 2). To keep fruit under the syrup, place a small piece of crumpled, water-resistant paper, such as waxed paper, on top of the fruit and gently press fruit down into the syrup. Seal container tightly, label and freeze.

Table 3
Syrups for use in freezing fruits.

*In general, up to one-fourth of the sugar may be replaced by corn syrup or a mild-flavored honey. A larger proportion of corn syrup may be used if a bland, light-colored type is used.

Sugar pack

Sprinkle sugar over fruit and mix gently until the juice is drawn out and the sugar dissolved. Soft-sliced fruits such as peaches, strawberries, grapes, plums and cherries will yield sufficient syrup for covering if the fruit is layered with sugar and allowed to stand 15 minutes. Pack into containers, leaving appropriate headspace (Table 2). To keep fruit under the syrup, place a small piece of crumpled, water-resistant paper, such as waxed paper, on top of the fruit and gently press fruit down into the syrup. Seal container tightly, label and freeze.

Unsweetened pack

Most fruits have a better texture, color and flavor if packed in sugar or syrup. However, sugar is not necessary to safely preserve fruit. If you wish to cut down on sugar, you can pack fruit dry without any sugar, or cover fruit with water or unsweetened juice containing ascorbic acid. For a juice pack, use unsweetened, light-colored, complementary juices, such as apple, pineapple, orange or white grape juice. For all unsweetened packs, leave appropriate headspace (Table 2). When fruit is packed in unsweetened water or juice, keep fruit submerged by placing a small piece of crumpled, water-resistant paper, such as waxed paper, on top of the fruit and gently press fruit down into the juice or water. Seal container tightly, label and freeze.

Raspberries, blueberries, blanched apples, gooseberries, cranberries and rhubarb can be frozen without sugar and still be a good-quality product.

Tray pack

The tray pack is a dry unsweetened pack that is good for small, whole fruits such as blueberries, raspberries and cranberries that give a good-quality product without sugar. Spread a single layer of prepared fruit on shallow trays and freeze. Leave in the freezer just long enough to freeze firm. Longer exposure to dry freezer air will result in moisture loss and a decrease in quality. When fruit is frozen, promptly package, leaving no headspace, seal tightly, label and return to the freezer. The fruit pieces remain loose and can be poured from the container and the package reclosed.

Puree pack

Puree fruit, and add ascorbic acid. Sweetening is optional. Pack with appropriate headspace (Table 2), seal container tightly, label and freeze.

Artificial sweetener pack

Sugar substitutes work well in frozen fruit. They can be used in any of the unsweetened or dry packs, or they can be added to the fruits just before serving.

Artificial sweeteners give a sweet flavor but do not provide the beneficial preservation effects of sugar, such as color protection or syrup thickness. The label on a sweetener package will tell you how much sweetener is equivalent to standard amounts of sugar. Use the label directions to determine the amount needed.

Thawing and using

Fruit is best served while it is still partially frozen with a few ice crystals still remaining. If thawed completely, frozen fruit will become mushy because of cell wall damage from ice crystals that form during the freezing process. Thaw fruit in the refrigerator, in the container you froze it in, about 12 hours per pint. For a shorter thawing time, run cold water over container until thawed. Thaw only enough fruit for one meal. Serve the juice from frozen fruit, too, as it is flavorful and contains nutrients.

Tips

  • Freeze a few big, red, ripe strawberries individually with the stem on for use as a garnish or in iced drinks.
  • Freeze lemon juice in ice cube trays for use in iced tea or lemonade.
  • Freeze mixed fruit for serving as fruit cocktail.
  • Freeze fruits, juices and puree in amounts needed for meals or favorite recipes.
  • Fruit pie filling freezes well. It may be frozen in the pie shell baked or unbaked, see MU publication GH1505, Freezing Home-Prepared Foods.

Freezing instructions for specific fruits

Apples

When you plan to use apples in uncooked desserts or fruit cocktail, the syrup-pack method is preferred. A sugar or unsweetened pack is good for pie making. Select full-flavored apples that are crisp and firm, not mealy in texture. Wash, peel and core. Slice medium apples into 12 sections, large ones into 16.

  • Syrup pack
    Use 40 percent syrup. To prevent browning, add ½ teaspoon crystalline ascorbic acid to each quart of syrup. Slice apples directly into syrup in container starting with ½ cup syrup to a pint container. Press fruit down in containers, add enough syrup to cover, leave headspace, seal and freeze.
  • Sugar pack
    To prevent darkening of apples, treat each quart with ½ teaspoon of ascorbic acid dissolved in 3 tablespoons of cold water, or steam blanch for 1½ to 2 minutes. Mix ½ cup sugar with 1 quart (1¼ pounds) of fruit. Pack apples into containers, and press fruit down, leave headspace, seal and freeze.

Applesauce

Select full-flavored apples. Wash apples, peel if desired, core and slice. To each quart of apple slices, add 1/3 cup water or apple juice; cook until tender. Cool. Strain, if desired. Sweetening can be added if needed: ¼ to ¾ cup sugar for each quart of sauce. Or use your regular recipe for applesauce.

Pack into containers, leave headspace, seal and freeze.

Apricots

Select firm, ripe, uniformly yellow apricots. Sort, wash, halve and pit. Peel and slice if desired. If apricots are not peeled, heat them in boiling water 30 seconds to keep skins from toughening during freezing. Cool in cold water, and drain.

  • Syrup pack
    Use 40 percent syrup. For a better quality frozen product, add ¾ teaspoon crystalline ascorbic acid to each quart of syrup. Pack apricots directly into containers, cover with syrup, leave headspace, seal and freeze.
  • Sugar pack
    Before combining apricots with sugar, treat with the following mixture to prevent darkening: ¼ teaspoon crystalline ascorbic acid and ¼ cup cold water.

Dissolve crystalline ascorbic acid in cold water and sprinkle over 1 quart (7/8 pound) of fruit. Mix ½ cup sugar with each quart of fruit. Stir until sugar is dissolved. Pack apricots into container, press down until fruit is covered with juice, leave headspace, seal and freeze.

Avocados

Select avocados that yield to gentle pressure with skins free from dark blemishes. Avocados are best frozen as puree. Avocados are not satisfactory frozen whole or sliced.

  • Puree
    Peel fruit, cut in half and pit. For a better quality product, add 1/8 teaspoon crystalline ascorbic acid or 3 tablespoons lemon juice to each quart of puree. Pack into containers, leave headspace, seal and freeze.

Bananas

Select firm, ripe bananas. Peel; mash thoroughly. Add 1 tablespoon lemon juice or ½ teaspoon ascorbic acid per cup of mashed banana. Pack into containers, leave headspace, seal and freeze.

Blackberries, boysenberries, dewberries, loganberries, youngberries

Select fully ripe, firm berries. Wash carefully in cold water, discarding soft, underripe or defective fruit, leaves and stems. Drain.

  • Syrup pack
    Pack whole berries into containers and cover with 40 to 50 percent syrup, depending on sweetness of fruit. Leave headspace, seal and freeze.
  • Sugar pack
    Gently mix ¾ cup sugar with 1 quart (11/3 pounds) berries. Fill containers, leave headspace, seal and freeze.
  • Unsweetened pack
    Tray freeze; then pack berries into containers, leaving no headspace, seal and freeze.

Blueberries

Select full-flavored, ripe berries. Wash berries, and remove leaves, stems and immature or defective berries. Preheating in steam tenderizes skin and improves the flavor of the product.

  • Unsweetened pack
    Tray freeze; then pack berries into containers, leaving no headspace, seal and freeze.

Cherries, sour

Select bright red, tree-ripened cherries. Wash, stem and pit.

  • Syrup pack
    Pack cherries into containers, cover with 60 percent syrup, leave headspace, seal and freeze.
  • Sugar pack
    To 1 quart (11/3 pounds) cherries add ¾ cup sugar. Mix until sugar is dissolved. Pack into containers, leave headspace, seal and freeze.

Cherries, sweet

Select bright, fully ripened cherries of dark-colored varieties. Wash, stem and pit.

  • Syrup pack
    Pack cherries into containers and cover with a 40 percent syrup. For a better-quality product, add ½ teaspoon crystalline ascorbic acid to each quart of syrup. Leave headspace, seal and freeze.

Gooseberries

Choose fully ripe berries if freezing for pie; choose berries a little underripe for jelly. Sort, remove stems and blossom ends, and wash berries. The unsweetened pack is best for use in pies or preserves.

  • Unsweetened pack
    Tray freeze; then pack into containers, leaving no headspace, seal and freeze.
  • Syrup pack
    Pack into containers, cover with 50 percent syrup, leave headspace, seal and freeze.

Grapes

Choose fully-ripe, firm, sweet grapes. Sort, stem and wash. Leave seedless grapes whole; cut table grapes with seeds in half and remove seeds.

  • Syrup pack
    Pack into containers, cover with 40 percent syrup, leave headspace, seal and freeze.
  • Unsweetened pack
    Tray freeze seedless only; then pack into containers, leaving no headspace, seal and freeze.
  • Puree
    Wash, stem and crush the grapes. Heat to boiling. Drain off free juice and freeze it separately. Use a colander to remove seeds and hulls. To 1 quart (2 pounds) puree, add ½ cup sugar. Pack into containers, leave headspace, seal and freeze.
  • Juice
    For beverages, select fully ripe, firm, sweet grapes. For jelly making, select as recommended in specific jelly recipe. Wash, stem and crush grapes. Add 1 cup water per gallon crushed grapes. Simmer for 10 minutes. Strain juice through a jelly bag. To remove tartrate crystals, let juice stand overnight in refrigerator. Pour off clear juice for freezing. Discard sediment that sinks to bottom. Pour juice into containers, leave headspace, seal and freeze. If tartrate crystals form in frozen juice, they may be removed by straining the juice after thawing.

Melons (cantaloupe, crenshaw, honeydew or watermelon)

Select firm-fleshed, well-colored, ripe melons. Cut in half; remove seeds and rind. Cut melons into slices, cubes or balls.

  • Syrup pack
    Pack into containers, cover with 30 percent syrup, leave headspace, seal and freeze.
  • Unsweetened pack
    Pack into containers, leaving no headspace, seal and freeze.

Peaches or nectarines

Select well-ripened fruit and handle carefully to avoid bruising. Sort, wash and peel. Note: Peeling without a boiling water dip gives a better product. Slice or halve if desired.

  • Syrup pack
    Use 40 percent syrup. For a better quality product, add ½ teaspoon crystalline ascorbic acid for each quart of syrup. Slice fruit directly into syrup in container—starting with ½ cup syrup to a pint container. Press fruit down, add syrup to cover, leave headspace, seal and freeze.
  • Sugar pack
    Before combining peaches or nectarines with sugar treat with the following mixture to prevent darkening: ¼ teaspoon crystalline ascorbic acid and ¼ cup cold water.
    Dissolve crystalline ascorbic acid in cold water and sprinkle over 1 quart (11/3 pounds) of fruit. Mix 2/3 cup sugar with each quart of fruit. Stir until sugar is dissolved. Pack into containers, leave headspace, seal and freeze.
  • Unsweetened pack
    Pack peaches or nectarines into containers and cover with a mixture of 1 teaspoon crystalline ascorbic acid per quart of cold water or juice. Leave headspace, seal and freeze.
  • Puree
    Coarsely crush peeled and pitted peaches or nectarines. Press through a sieve or puree in a blender or food processor. (Heating pitted fruit for about 4 minutes in just enough water to prevent scorching makes them easier to puree.) Mix 1 cup sugar with each quart (2 pounds) of pureed fruit. For better quality, add 1/8 teaspoon crystalline ascorbic acid to each quart of fruit. Pack into containers, leave headspace, seal and freeze.

Pears

Select full-flavored pears that are crisp and firm, not mealy in texture. Wash, peel and core. Slice medium pears into 12 sections, large ones into 16.

  • Syrup pack
    Heat pears in boiling 40 percent syrup for 1 to 2 minutes, depending on size of pieces. Drain and cool. Pack pears into containers and cover with 40 percent syrup. For a better product, add ¾ teaspoon crystalline ascorbic acid to each quart of syrup. Leave headspace, seal and freeze.

Persimmons

Select orange-colored, soft-ripe persimmons. Sort, wash, peel and cut into sections. Press fruit through a sieve to make a puree. For a better product, add 1/8 teaspoon crystalline ascorbic acid or 1½ teaspoons crystalline citric acid to each quart of puree. Puree made from native (Missouri) varieties needs no sugar. Puree made from cultivated varieties may be packed with or without sugar.

  • Unsweetened pack
    Pack unsweetened puree into containers, leave headspace, seal and freeze.
  • Sugar pack
    Mix 1 cup sugar with each quart (2 pounds) of puree, pack into containers, leave headspace, seal and freeze.

Pineapple

Select firm, ripe pineapple with full flavor and aroma. Pare, and remove core and eyes. Slice, dice, crush or cut into wedges or sticks.

  • Unsweetened pack
    Pack fruit tightly into containers without sugar, leave headspace, seal and freeze.
  • Syrup pack
    Pack fruit tightly into containers. Cover with plain, unsweetened pineapple juice or a 30 percent syrup made with pineapple juice. Leave headspace, seal and freeze.

Note
If you plan to use frozen pineapple in gelatin desserts, bring it to a boil and simmer 2 to 3 minutes and then cool before freezing. Raw pineapple, either fresh or frozen, contains an enzyme that prevents a gel from forming. Heating the pineapple before freezing will prevent this problem.

Plums

Select firm, ripe fruit soft enough to yield to slight pressure. Sort and wash. Leave whole or cut in halves or quarters, and pit.

  • Syrup pack
    Pack fruit into containers and cover with 40 to 50 percent syrup, depending on tartness of fruit. For improved quality, add ½ teaspoon crystalline ascorbic acid to each quart of syrup. Leave headspace, seal and freeze.
  • Puree
    Select fully ripe fruit. Wash, cut in halves and pit. Puree may be prepared from unheated fruit if the plums are soft, or from heated fruit for firmer plums. To prepare puree from unheated fruit, press raw fruit through a sieve. For better quality, add either ¼ teaspoon crystalline ascorbic acid or ½ tablespoon crystalline citric acid to each quart (2 pounds) of puree.
    To prepare puree from heated fruit, add 1 cup water for each 4 quarts (4 pounds) of fruit. Bring to a boil, cook 2 minutes, cool and press through a sieve. Mix ½ to 1 cup sugar, depending on tartness of fruit, to each quart (2 pounds) or puree. Pack into containers, leave headspace, seal and freeze.
  • Plum sauce
    Cook unsweetened puree until thickened. Add 1 cup sugar (and spices if desired) for each 4 cups of puree. Simmer until sugar dissolves. Cool, pack into containers, leave headspace, seal and freeze.
  • Juice
    For beverages, select fully ripe plums. For jelly making, select as recommended in specific jelly recipe. Wash plums, cut in halves and pit. Simmer in enough water to barely cover until soft. Strain through a jelly bag. Cool. If desired, sweeten with 1 to 2 cups of sugar for each quart of juice depending on tartness of fruit. Pour into containers, leave headspace, seal and freeze.

Raspberries

Harvest fully ripe, firm, well-colored berries. Remove those that are immature or defective. Wash and drain.

  • Sugar pack
    To 1 quart (11/3 pounds) berries, add ¾ cup sugar. Mix carefully to avoid crushing. Pack into containers, leave headspace, seal and freeze.
  • Syrup pack
    Pack berries into containers, cover with 40 percent syrup, leave headspace, seal and freeze.
  • Unsweetened pack
    Tray freeze; then pack berries into containers, leaving no headspace, seal and freeze.

Strawberries

Select fully ripe, firm berries with a deep red color. Discard immature and defective fruit. Wash and drain berries and then remove caps. Sugar and syrup packs produce a better quality product than unsweetened strawberries.

  • Whole berries, syrup pack
    Put berries into containers, cover with 50 percent syrup, leave headspace, seal and freeze.
  • Whole berries, sugar pack
    Add ¾ cup sugar to 1 quart (11/3 pounds) strawberries and mix thoroughly. Put into containers, leave headspace, seal and freeze.
  • Sliced or crushed
    Prepare as for whole strawberries; then slice or crush partially or completely. To 1 quart (1½ pounds) sliced or crushed berries, add ¾ cup sugar; mix thoroughly. Pack into containers, leave headspace, seal and freeze.

The Benefits of Boysenberries & Where To Get Them

Posted on Mar 17, 2016 |

Photo courtesy of Knott’s Berry Farm

You know how I am always reminding you to be sure to sample the local foods when traveling, things that you cannot find anywhere else but right where you are at the moment?

Well the Boysenberry is one of the local specialties in Buena Park, Southern California that you really don’t want to miss out on.

Have you heard of the Boysenberry before? I had, but I never fully knew what they were until I saw that the Knott’s Berry Farm Boysenberry Festival is going on soon and decided to check them out.

Curious? Here’s what I found out.

What are Boysenberries?

According to wiki Boysenberries are –

a cross between a European Raspberry (Rubus idaeus), a Common Blackbarry (Rubus fruticosus), an American Dewberry (Rubus aboriginum) and a Loganberry (Rubus x loganobaccus). It is a large 8.0 gram (.28 oz) aggregate fruit, with large seeds and a deep maroon color, which changes to the typical boysenberry color when the fruit is cooked and made into jam and pie.

Where did Boysenberries Come From?

Rudolph Boysen was born in California in 1895. He was a horticulturist who spent most of his early adult life experimenting with various crosses between berries – creating the original boysenberry among other berries. He first moved to Orange County in the 1920’s and brought a few vines of this, at the time, unknown berry with him. The vines did bear fruit, but the fruit never went mainstream. So when he broke his back in an accident, he gave it up and let the vines go.

Photo courtesy of Knott’s Berry Farm

Years later, Walter Knott heard about this berry and tracked Mr. Boysen down. Mr. Knott was able to bring back a few of those dying vines and named the berry after Rudolph Boysen. Mr. Knott and his family started a roadside stand selling these boysenberries and this time they caught on. The rest, as they say, is history!

Photo Courtesy of Knott’s Berry Farm

Interesting Fun Fact: All boysenberries grown anywhere in the world today can trace their roots back to Knott’s Berry Farm!

Today, we most often see it as a pie or jam from Knott’s Berry Farm.

But, as I am finding out, there are so many other ways (and reasons) to enjoy Boysenberries.

The Health Benefits of Boysenberries

It is no secret that berries contain super powers that keep us healthy and feeling good. Boysenberries are no different. Not only do they have a delicious sweet and sour taste, here are 5 healthy benefits to eating boysenberries:

Boysenberries Improve Brain & Blood Health

Boysenberries contain a lot of anthocyanins (like potassium and folate). Anthocyanins are natural antioxidants that help maintain healthy brain cells by boosting your memory, your blood flow and your concentration levels. They also protect against oxidative damage that leads to brain aging and Alzheimer’s disease as well as being an excellent source of the much needed memory vitamin B6.

Boysenberries Are Good For Growing Babies

Boysenberries contain a high amount of the vitamin B-complex, including folate – something that every OB prescribes to their pregnant patients! Boysenberries give this to us naturally!

Boysenberries Improve Digestive Health

These yummy berries are an excellent source of dietary fiber, which keeps our digestive tract on track! They have been used to relieve constipation and will help clean out your intestinal tract.

Boysenberries are a Natural Way to Replenish Your Minerals

Most of us are deficient and don’t even realize it. 1 cup of boysenberries contains 36% of the mineral manganese – an essential mineral plus several others.

Boysenberries are Packed with Vitamins

They are high in vitamins K and C. Vitamin K is what makes your bones so strong and reduces the risk of osteoporosis. Vitamin C helps fight any infections or cancer-causing agents that make it inside of your body! Both are crucial to our health.

Wow – All that in a little berry!

I bet you are wanting some now, I know Have I am!!

Where Do You Get Boysenberries?

At the Knott’s Berry Farm Boysenberry Festival in Orange County, CA! Happening for only 16 days (March 19 – April 3, 2016), once a year, this is the absolute best chance you have to try, buy and share everything boysenberry!

There will be over 70 different, unique recipes using boysenberries for you to sample, special shows, an interactive boysenberry pie making station and the second annual pie eating contest! Not to mention all of the other fun rides and attractions that this park features! There is plenty of on-site parking and Knott’s Berry Farm is handicapped friendly. Get more info here.

If you don’t live within driving distance, LAX is close by. The Boysenberry Festival is a great reason to make the trip to LA. I am told Knott’s Berry Farm has a great resort with all the amenities any family could need to make amazing family memories that will last a lifetime – you can check that resort out here. There are so many places and reasons to travel with your children, a trip to Knott’s Berry Farm’s Boysenberry Festival should definitely be on your list of places to go!

Photo courtesy of Knott’s Berry Farm

How Do I Choose Boysenberries?

Whether you are at the festival or you are in a market or farmers market that carries fresh berries, you will want to pick boysenberries that are shiny, plump and firmish. Stay away from the super hard ones and the ones that are leaky and sagging for maximum ripeness.

How Do I Store Boysenberries?

A Boysenberry does not last long sitting out. After the first day they really should be refrigerated and eaten within a week. Be sure to wash first and remove any moldy or saggy bits.

Boysenberries do freeze extremely well and hold their nutritional value when frozen. This is another great way to store your boysenberries.

For amazing boysenberry recipes and ideas, check out KnottsBerryFarm.com and/or come on out to the festival – it is sure to be a deliciously fantastic event! Get your tickets here.

I can’t wait to try the boysenberry pie, the boysenberry BBQ and the boysenberry wine. I love food that tastes good while making me feel good, like boysenberries do. I look forward to being inspired with new ways and recipe ideas to eat these yummy berries!

What will you try at the Knott’s Berry Farm Boysenberry Festival?

Malibu Mama Loves Xx

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Boysenberry, a California treasure

To the uninitiated, the boysenberry may look like a big, blowzy, underripe blackberry, but it is in fact a noble fruit, as distinct from a common blackberry as a thoroughbred is from a mule.

Large, dark purple, juicy and intense, it derives its unique flavor from its complex ancestry: sweetness and floral aroma from its raspberry grandmother, and a winy, feral tang from three native blackberry species.

It’s a California classic, emblematic of the joys of growing up in the Southland before it succumbed completely to sprawl. And it’s all the more precious, despite its near extinction in this state, because it evokes why people moved here in the first place.

But Boysens can still be found if you know where to look, although their season is brief — late May to early July — and they are so delicate that as a fresh fruit they can be enjoyed at their best only from farmers markets, farm stands and home gardens.

The boysenberry was the fruit sensation of its era, rocketing from mysterious origins to be grown on some 2,400 acres in California by 1954. This gradually dwindled to 70 in 2008, and last year agricultural statisticians stopped counting, the ultimate indignity for the once-dominant variety.

One of the few remaining local growers, retired math professor Robert Poole, 72, came to love boysenberries in the early 1950s when his family grew a patch of them in Rialto for market, like hundreds of small farmers. This ended after his father died young of complications from a tonsillectomy, but Poole’s taste for Boysens lingered, and when he bought property in Redlands in 1977 he put in a modest planting for his family’s use.

He expanded production, but it was only when he started selling at farmers markets in the mid-1980s that he found a viable outlet for the perishable fruit. He and his family now cultivate 1 acre of berries, doing all the work themselves — planting, pruning, weaving the thorny canes onto wire trellises and harvesting. His wife, Patricia, makes boysenberry pies and jam, the most traditional uses for the fruit.

Most of the commercial Boysen crop has always gone into preserves, pies, syrups, juice, yogurt and ice cream. Ripe, fresh Boysens are so soft and thin-skinned that they leak juice and soon decay, so they must be sold within a day or two of harvest. Commercial shippers therefore have to compromise on maturity to get fresh Boysens to market with decent shelf life, but reddish, underripe fruits are quite tart for eating fresh.

“To be at their best, boysenberries need to be both really sweet and tart, that’s the combination,” says Gordon Mason, a software designer and self-proclaimed fruit connoisseur who tends his mother’s garden in West Los Angeles. “When they separate easily from the calyx, the white part underneath turns translucent, and the drupelets start to shrivel a little bit. That’s when they’re spot-on.”

The Boysen’s soft texture and rich, fruity flavor come from Rubus ursinus, a wild blackberry species improbably descended from a cross with a giant raspberry now found only on the island of Hawaii. Native to the Pacific Coast from Oregon to Southern California, it’s one of several American species of so-called dewberries, basically blackberries with a trailing habit (tending to sprawl close to the ground, rather than growing upright) that were domesticated starting in the late 19th century.

In 1881, Judge James Logan of Santa Cruz planted seeds from ursinus plants growing in his garden next to raspberries. He came up with the loganberry, a celebrated hybrid with large, conical, reddish-purple fruits. It was a leading variety for several decades, much prized for wine, juice and preserves.

The exact parentage of boysenberry is obscure, but scientists surmise, based on analyses of genes, plants and fruits, that it resulted from a cross of Logan with an Eastern dewberry. It may in fact have been one of the famous plant breeder Luther Burbank’s seedlings, which somehow made its way to John Lubben’s home in Alameda, Calif., and thence to his Napa County farm, where it was called lubbenberry.

In the early 1920s, Rudolph Boysen, who was farming Lubben’s property, was crossing blackberries and raspberries, and when he moved to Anaheim in 1923, he took with him some plants growing large, exquisitely flavored berries, which he claimed to have bred.

Boysen soon shifted his attention to growing oranges, but George Darrow of the U.S. Department of Agriculture, a great berry breeder, traveled from Maryland to see this novel fruit, marveled at it and contacted a small farmer, Walter Knott, at his Berry Place in Buena Park.

When Knott started growing the new variety in 1932, he found it surpassed the standard dewberry at the time, the milder, Louisiana-bred youngberry, in size, yield and profitability. He named it boysenberry and introduced it to the public in 1934, launching such a hullabaloo that by the next year this newspaper would trumpet it as the “California-developed king of the bush,” destined to trounce all rivals. From this start Knott’s Berry Farm, as the giant amusement park became known, took off.

So did boysenberry plantings, which expanded to 559 acres in 1940, with Los Angeles County in the lead. Acreage declined during the war because of the scarcity and high cost of labor, but boomed in the postwar decade, reaching a peak of several thousand acres in the late 1950s. The Boysen was then the preeminent bush berry grown in California, far exceeding raspberries and other blackberries.

Meanwhile, as development consumed farmland near Los Angeles, most production shifted to the areas around Modesto and Fresno, and focused on processing. Boysens are not ideally suited to the San Joaquin Valley, particularly the hottest, most arid southern reaches, where broiling days scald the berries and plants, and low humidity and warm nights diminish fruit size; but growers made a go of it for many years, using migrant farmworkers and students for harvest labor.

In the 1960s, the Boysen began a slow decline: Its trailing habit made it difficult and expensive to manage; the plant was susceptible in coastal areas to fungal disease; the soft, leaky berry offered poor shelf life; supermarket chains and food service preferred fruits with year-round availability; competition from imported frozen Boysens diminished profits. The Boysen was supplanted by more productive, better-adapted hybrid blackberries, Olallie for fresh market in California, Marion for processing in Oregon. When picked ripe, these and similar Western varieties can offer very good flavor, but they are different from Boysens.

Today, improved varieties of Eastern blackberries, grown in Mexico, the Southeast and California, dominate the fresh market. Oregon, which has a large berry processing industry, grows most of the nation’s remaining Boysens, some 600 acres, which are mechanically harvested at night when they are firmer and come off more readily.

Meanwhile, several breeders, including Chad Finn of the USDA in Corvallis, Ore., have pursued a dream of berries with the superb flavor of Boysen but firm enough to ship. Until recently, Finn’s new varieties were not readily available in California. But three years ago, the Willems family of Kingsburg, south of Fresno, planted 20 acres of a complex hybrid involving Boysen, Logan and Marion, officially named newberry, which they are marketing as “Ruby Boysen” to chains including Trader Joe’s, Costco and Albertsons.

Sweeter and lighter in color than Boysen, with a stronger skin, this variety has outstanding flavor. But it may never replace the original in the hearts of aficionados, who can only hope that if enough of them vote with their dollars, there may be life in the old berry yet.

About Us

Welcome to Boysenberries New Zealand, a grower-owned co-operative that promotes and manages the growing of boysenberries – a succulent, delicious and healthy fruit that can be used in a wide variety of products.

Boysenberries New Zealand was formed in 1989 and is today the largest marketer of boysenberries worldwide. The company is at the forefront of the continued development of New Zealand boysenberries and strives to ensure high standards that meet the exacting requirements of our international clients.

We’re based in Nelson on the northern tip of the South Island, where the balmy summers ensure a sun-sweetened yield of New Zealand boysenberries. After they are harvested in the summer, careful selection and grading ensures that only premium quality boysenberries reach discerning manufacturers, importers, hotels, restaurants and food service outlets around the world. A delicious beginning!

How One Big Fruit Helped Make Knott’s Berry Farm What It Is Today

The park celebrates the annual spring Boysenberry Festival to commemorate the farming origins of the theme park. (Courtesy of Knott’s Berry Farm )

Knott’s Berry Farm is a California institution, and one of the oldest and most popular theme parks in the country. But it wouldn’t have been what is is today without that namesake fruit — particularly the boysenberry.

The farm’s humble beginnings started in the 1920s in Buena Park after the Knott family’s failed attempts at homesteading in the Mojave Desert and the Central Valley. At the insistence of extended family, Walter and Cordelia Knott and their children stuffed into their Model T and headed south. They relocated and began working on berry patches in Orange County.

We spoke with Knott’s Berry Farm spokesperson Miranda Dill for a history lesson on the family’s impact on the surrounding communities. Walter Knott became a community leader and reliable farmer for the area. Knott and his family began gaining more attention by selling things like jam and preserves at a roadside stand along State Route 39 — now Beach Boulevard.

Due to his social clout and farming reputation, the U.S. Department of Agriculture reached out to Knott to locate and speak with a mysterious horticulturist who was creating new types of berries in the area (sort of like an agricultural talent scout). According to Dill, Knott eventually found the man, Rudolph Boysen, in the nearby city of Anaheim.

Boysen was experimenting with new varieties of berries but could not breed one — his “boysenberry” — to yield more fruits.

A bushel of boysenberries, the fruit that helped create Knott’s Berry Farm.

So, what exactly is a boysenberry? They’re complicated. Boysenberries are very large bramble fruits (think the size of a human thumb), and are considered to be a variety of the blackberry (Rubus ursinus).

It’s basically a cross between a blackberry and a loganberry or red raspberry (or sometimes both). According to The New Oxford Book of Food Plants, the berries can grow up to three times the size of a blackberry and has dark, reddish-black fruit. Boysenberries, sweet with a slight tangy flavor, eventually became a favorite in the kitchen, since they’re great for canning and preserving — and go great in pies and cobblers.

So, back to the early 1900s: Boysen handed over the his plants to Knott with hopes that he would be able to develop them for commercial growth. After some effort, the Knotts started to mass-cultivate the berry and within a decade, production of boysenberries skyrocketed, Dill said.

FROM FARM TO TOURIST DESTINATION

Walter Knott and his boysenberry fields circa the 1940s. (Courtesy of Knott’s Berry Farm )

Unfortunately, the family’s prosperity was threatened, like most American farmers, by the Great Depression.

But, ever ingenuous, Cordelia Knott was having none of this. According to Dill, to combat the looming drop of berry sales and farming insecurity, she began hosting chicken dinners, using her wedding china. The dinner was also paired with a signature slice of boysenberry pie.

The dinner evolved into a roadside tourist attraction for Californians heading to the beach cities. The popularity of the farm and nursery, but especially the dinners, blew up.

Waits for the meal would reach up to four hours, leaving crowds restless and bored. To keep guests in-line and entertained, Walter started building “diversions” to keep people from jumping back on the road. His first being the Old West inspired Ghost Town which still stands today.

Knott continued to build and the nursery and farm eventually fell by the wayside as the theme park came into full-focus by the 1960s.

CELEBRATING THE BERRY

The theme park still pays homage to its famous fruit every spring with the Boysenberry Festival.

The celebration, which runs through April 28, features unique foods and live music inspired by the boysenberry. There are over 75 different berry-infused offerings, including:

  • Deep fried fun buns with boysenberry cream cheese
  • Boysenberry pull-pork tostadas
  • Boysenberry draft beer and wine
  • Boysenberry chili in a boysenberry sourdough bread bowl
  • Boysenberry elote (weird…but it works)

The deep fried fun buns with boysenberry cream cheese, a favorite of the annual Boysenberry Festival at Knott’s Berry Farm. (Courtesy of Knott’s Berry Farm)

Visitors can grab a tasting card to sample eight dishes from stands throughout the park.

And if you want something to take with you, the park even sells boysenberry brambles so you can grow your own boysenberries at home (FYI: it takes a year or two to get fruit).

Editor’s note: A version of this story was also on the radio. Listen to it on KPCC’s Take Two.

Arteqo Consulting Services

Boysenberry color

Boysenberry is the color of the purple color spectrum. It belongs to the dark hot magenta colour subspectrum.

Here you can see how the color Boysenberry looks alongside its neighbors on the color wheel:
Boysenberry in the middle

Color psychology

As it was already mentioned, Boysenberry is a type of purple color. In its meaning, purple is associated with mystery, feminine qualities, magic and royalty. Purple is closely associated with the transcendent and the thoughtful, as well as intellect and creativity in general. Purple is one of the rarest colors in nature, which is why it can be employed to highlight particular parts of a website, as users tend to notice it more than other colors. Being viewed as feminine, purple is often used in cosmetics and beauty industry.

Overall, purple is a rather specific color and it is not often seen in website color palettes, unless there is a color-coded system present. As it was already mentioned, the most widespread use of the color purple is in female target audience oriented websites, such as beauty store or women’s magazine sites. This is partly due to the fact that purple is women’s second most popular color according to multiple research and it is almost never mentioned as a favourite color amongst men.

It is still important to remember, however, that the meaning of purple color, and thus also Boysenberry, often depends on personal associations and preferences. It means that if used creatively, it can be employed for any marketing and branding purpose.

Web specifications

Web specifications of the Boysenberry color include its representations in various color models. A color model is an abstract, mathematical way of describing any color via a combination of numerical parameters.

RGB

The RGB or Red, Green, Blue color model is a color model that describes any color as a mixture of red, green, and blue colors. This is an additive color model, meaning that it adds different amounts of red, green and blue to black, black being the absence of color. The Boysenberry color consists of 53% red, 20% green and 38% blue. In absolute RGB units (where the minimum is 0 and the maximum is 255) it is 135 red, 51 green and 96 blue. In other words, the RGB code of the Boysenberry color is rgb(135, 51, 96).

RGB charts

The RGB charts of the color Boysenberry:
Amount of red in Boysenberry Red
Amount of green in Boysenberry Green
Amount of blue in Boysenberry Blue

CMYK

The CMYK or Cyan, Magenta, Yellow, Key (black) color model is a color model that describes any color as a mixture of cyan, magenta, and yellow colors. This is a subtractive color model, mainly used in printing, meaning that it subtracts different amounts of cyan, magenta, yellow and black from white, where white is the natural color of paper. The Boysenberry color consists of 0% cyan, 62% magenta, 28% yellow and 47% black. In other words, the CMYK code of the Boysenberry color is cmyk(0%, 62%, 28%, 47%)

CMYK charts

The CMYK charts of the color Boysenberry:
Amount of cyan in BoysenberryCyan
Amount of magenta in BoysenberryMagenta
Amount of yellow in BoysenberryYellow
Amount of black in BoysenberryBlack (Key)

HEX

The HEX or hexadecimal color model is a color model that describes colors with a combination of six or three (shortened version when applicable) hexadecimal values, ranging from 0 to 9 and from a (representing 10) to f (representing 15). The six characters are divided into three pairs, where the first two characters represent the color red, the middle two – green, and the last two – blue. Much like the RGB color model HEX describes any color as a combination of red, green and blue with the minimum of 0 (00 in HEX) and the maximum of 255 (ff in HEX). The HEX code of the Boysenberry color is 873260.

HSV

The HSV or Hue, Saturation, Value color model is a color model that describes color as belonging to a particular hue (numerical value of belonging to a certain part of the visible color spectrum), as well as having a certain degree of saturation (distance to the non-spectral colors gray and white) and lightness (Value; distance to the non-spectral color black). The HSV code of the Boysenberry color is hsv(328, 0.63%, 0.53%).

HSL

The HSL or Hue, Saturation, Lightness color model is a color model that describes color as belonging to a particular hue (numerical value of belonging to a certain part of the visible color spectrum), as well as having a certain degree of saturation (distance to the non-spectral color gray) and lightness (distance to the non-spectral colors black and white). The HSL code of the Boysenberry color is hsl(328, 46%, 36%).

Web safe colors

Web safe colors comprise 216 colors that in the past were the only colors guaranteed to be displayed properly on any operating system and any (up-to-date technology-wise) monitor. This palette comes from times when monitors could only display 256 colors, and only 216 of them were the same on all the major operating systems. Nowadays, web safe colors are rarely used exclusively, as the abovementioned limitations do not exist anymore. However, if you want to make a website in the ’90s design, it is useful to know that Boysenberry is not one of the web safe colors.

Color blindness

Color blindess or, in medical terms, color vision deficiency is a medical condition which decreases the ability to see certain colors or differences between colors. Colorblind people may experience problems with distinguishing and/or noticing objects in certain environments or on certain backgrounds, matching colors in, for example, clothing or operating color-coded systems, e.g. buttons of a visual computer interface. Color blindness is an umbrella term, comprising a number of different conditions. Here you will find information about how the Boysenberry color is perceived under various types of color vision deficiency.

Monochromacy

Monochromacy is the ability to only distinguish colors of a very narrow spectrum corresponding to a single light frequency. In other words, monochromats are only able to see shades, tints and tones of a single colour.

Achromatopsia

A person with achromatopsia, that is inability to perceive any colors other than black, white and shades of gray, sees the Boysenberry color as the color rgb(71, 71, 71), which you can see beside this description. This is similar to seeing everything in grayscale, i.e. in black-and-white vision.

When ordering a web site or design that people with color vision deficiency may use, it is advisable to consult the Arteqo development team about this, as usually such a project requires color palette adaptation. One of our top priorities is to ensure that our websites are accessible to everyone, which is why the use of the color Boysenberry may be limited.

Color theory

Color theory is a discipline that studies the use of color combinations is design and art. Here you will find the basic combinations for the Boysenberry color, discover when to use them, how to expand and modify them, as well as what effects may be achieved by the use of these sets of colors.

Color theory is based on the use of the color wheel: a visual color model showing all the colors in a sequence according to their wavelengths. Thus, the color wheel demonstrates the relations and transitions between different hues.

The color Boysenberry, depending on its particular hue, has the wavelength of 620 – 740 nm.

Analogous colors

Analogous colors are colors of different hues located nearby on the color wheel. Depending on a particular representation model, a set of analogous colors may or may not include colors of different saturation and lightness.

An example of four analogous colors of the Boysenberry color:

hsl(360, 46%, 36%) hsl(344, 46%, 36%) Boysenberry hsl(312, 46%, 36%) hsl(296, 46%, 36%)

Analogous colors are used to create a uniform, natural palette with well-matched accents. If you wish to order a website design that would be almost universally seen as natural, balanced, serious, an analogous color palette is the way to go. This, of course, also depends on the choice of colors themselves (e.g. red vs. blue), but in general an analogous palette creates a sense of order and systematic approach, which is usually the preferred choice of websites for businesses, manufacturing companies and alike.

Monochromatic colors

Monochromatic colors are a set of colors derived from one basic hue. Thus, such a pallete is just a number of darker and lighter variations of the same color. Much like analogous palettes, monochromatic color sets are cohesive, natural. Its main difference is that it does not allow persuasive accents, which may create a risk of looking boring and dull. However, it should also be noted, that monochromatic palettes are good for establishing corporate color schemes, thus providing help in branding your company.

An example of four monochromatic colors of the Boysenberry color:

hsl(328, 30%, 20%) hsl(328, 38%, 28%) Boysenberry hsl(328, 54%, 44%) hsl(328, 62%, 52%)

Monochromatic colors may be the top choice for websites of companies who wish to establish a brand or re-brand themselves, or to emphasize their choice of corporate colors. This palette is also a good choice for establishing a visual background on which accents are placed, in case such a background simultaneously requires to use several color and to be discreet, subtle and unnoticeable. There are also particular situations in which monochromatic palletes shine – minimalistic web design, as well as logotype and other symbol development.

Triadic colors

Triadic colors are a set of three colors with even spaces between them on the color wheel. It is one of the most basic, but versatile color combinations, as it incorporates more than two color of very different hues, which makes it a great choice for a simple but effective design.

The triadic color combination of the color Boysenberry is:

hsl(448, 46%, 36%) Boysenberry hsl(208, 46%, 36%)

Triadic palettes produce vibrant, contrastive combinations that are able to create very unique website designs. At the same time, the contrast is not radical, which allows for a balanced look. In general a triadic palette is one of the most universal combinations, as it provides possibilities both for accents and homogenous appearance, depending on the wishes of the client. It also yields itself well, when all the three colors, Boysenberry and its two triadic partners, are used as accents against neutral backgrounds, i.e. grey, white and black.

Tetradic colors

Tetradic color palette is a combination of four colors that form two complementary (see below) pairs. On a color wheel they appear to be arranged in either a wider rectangle, more narrow rectangle (with two adjascent pairs) or a square, hence the names of the three variations of this palette. Tetradic combinations offer a wide variety of choices, allowing for any kind of design to be produced.

Square

The tetradic square color combination of the color Boysenberry is:

Boysenberry hsl(508, 46%, 36%) hsl(418, 46%, 36%) hsl(238, 46%, 36%)

The square pallete is the most coherent out of the three tetradic varieties, as all the colors are evenly spaced out on a color wheel. This means that the transition between the hues happens at an equal pace – there are no sudden jumps from more similar colors to a less similar color.

Rectangular

There are two possible ways to build a tetradic rectangular color palette for the color Boysenberry. The first one looks like this:

Boysenberry hsl(508, 46%, 36%) hsl(448, 46%, 36%) hsl(268, 46%, 36%)

And the second one looks like this:

Boysenberry hsl(508, 46%, 36%) hsl(208, 46%, 36%) hsl(388, 46%, 36%)

The rectangulal combination has an intermediate amount of contrast out of the three tetradic palettes. This is why it is usually chosen to produce color-rich, varied designs that still need to have some sort of coherence in them. They can also be extensively used in color-coding, as the difference between the hues of these color is big, and at the same times they can be easily adjusted to look harmonic, so as not to stand out too much from the overall design.

Adjacent

There are two possible ways to build a tetradic adjacent color palette for the color Boysenberry. The first one looks like this:

Boysenberry hsl(508, 46%, 36%) hsl(358, 46%, 36%) hsl(178, 46%, 36%)

And the second one looks like this:

Boysenberry hsl(508, 46%, 36%) hsl(298, 46%, 36%) hsl(478, 46%, 36%)

The adjacent palette creates two pairs of colors, where the colors in each pair are quite similar to each other, but highly contrastive to colors from the other pair. This combination allows creating very unique website designs with highly unusual visual solutions.

Complementary colors

Complementary colors are colors that are directly opposite to each other on a color wheel, and thus have maximum contrast between them.

The complementary color combination for Boysenberry is:

Boysenberry hsl(508, 46%, 36%)

Complementary colors, by their very nature, are the accents to each other, meaning that if they are to be used as a base for a website design, one of them should be the background color and the other – its contrastive accent. If used equally, they must either color-code two distinct parts of the site, or be supplemented with other colors. In this case both can be used as accents and/or parts of the background. In general, though, it is rare to see only a pair of complementary colors to be used in a website – such a pair is a very specific tool and is usually not suited for most of the websites to be used exclusively.

Compound colors

The compound or spilt-complementary color combination is three colors, one of which is a base (Boysenberry in this case) and the other two – its approximate complementaries (contrasts). This creates a pair of similar colors along with a distinctively different color, that can be used as a background.

The compound (split-complementary) color combination of the color Boysenberry is:

hsl(478, 46%, 36%) Boysenberry hsl(178, 46%, 36%)

The compound color palette is similar to complementary schemes – it creates just as contrastive combination of colors. Nevertheless, as here complementaries are approximate, not precise, it creates less tension. As such, this color palette is a bit similar to the triadic pallete, having the same versatility, but it also allows for stronger accents.

Variations

Variations are the different versions of the color Boysenberry. Variations include categories more specific than a range of monochromatic colors. One could also say that a monochromatic palette is a combination of different variations of Boysenberry. These versions are divided into three groups:

  • shades
  • tints
  • tones

Shades

A shade is a mixture of a certain color with black. This means, that shades of the color Boysenberry are the darker versions of it.

Tints

A tint is a mixture of a certain color with white. This means, that shades of the color Boysenberry are the lighter versions of it.

Tones

A tone is a mixture of a certain color with grey. This means, that shades of the color Boysenberry are the duller versions of it.

Match of Pantone™ 19-2431 TPX Boysenberry *

About Pantone and MyPerfectColor

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MyPerfectColor helps marketing professionals turn graphic designs into physical reality. Whether you are a manufacturer, entrepreneur, industrial designer, prototyper/modeler, marketer, agency, printer, retailer, sign manufacturer, exhibit fabricator or architect, MyPerfectColor will help you nail your color and produce outstanding results.

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How To Harvest Boysenberries – Picking Boysenberries The Right Way

Boysenberries are sublime with a unique flavor derived from their parentage, part raspberry sweetness and part wine kissed tanginess blackberry. For ultimate flavor, boysenberry harvest occurs when the berries are mature and at their peak. It’s important for growers to know exactly how and when to pick boysenberries to capture their distinctive taste and aroma.

About Picking Boysenberries

At one time, boysenberries were the crème de le crème of berries growing in California. Today, they are a rarity, located after searching high and low at the farmer’s market, if at all. This is because harvesting boysenberries is time consuming and costly, and because the berries are so delicate that in order to ship them producers ended up picking boysenberries before they were fully ripe, thus, rather tart for eating fresh.

When to Pick Boysenberries

Boysenberries bloom for about a month in the spring and then ripen over the summer. That is, of course, unless

there is a rapid increase in temps, in which case the berries ripen more rapidly but, generally, harvesting will run from July to August.

As they ripen, berries change from green to pink, then red, darker red, purple and almost black in color. Prime boysenberry harvest is when the berries are darkest purple. The ones that are almost black should just be eaten immediately while harvesting boysenberries; they will be delicious, but so soft and delicate that they would just become mush if you tried to place them in a container. A true sacrifice on your part, I am sure.

How to Harvest Boysenberries

Depending upon the variety and size of the bush, boysenberry plants can produce 8-10 pounds (4-4.5 kg.) of berries per year. The plant needs the first year of life to grow so won’t produce berries until its second year.

Boysenberries have druplets like a raspberry but a core like a blackberry. You are monitoring the color of the druplets to tell you when to harvest the boysenberries. When they are dark purple, it’s time to pick. The berries will not all be ripe at the same time. The harvest will likely last for a month or so.

When you pick the berries, a small white plug will come off the plant along with the berry. Be gentle as you remove the berries; they bruise easily.

Eat the berries immediately or keep them in the fridge for later use for up to a week. Likewise, you can freeze them for up to four months. If you freeze them, spread them out on a cooking sheet so they don’t freeze together. When the berries are frozen, place them in a freezer bag. Boysenberries also make fabulous preserves.

Berry Season

If you’ve been eagerly awaiting Oregon berry season, you aren’t alone. Portland’s Ken Forkish (owner of Ken’s Artisan Bakery and three-time semi-finalist for the James Beard Award for Outstanding Pastry Chef) fully embraces the bounty of Oregon berries each summer. “The joy is in the variety that we have. Once summer kicks in, it is a different berry every week,” he says. With local berries ripening throughout the season, you can enjoy a summer of fruit.

Look for strawberries from early May through June and then again in August through September. “Late season strawberries have more flavor because they get more sunshine,” Forkish says. Totem, Hood Tillamook, Firecracker, Puget Reliance, Puget Summer and Redcrest are popular varieties. Starting in June, the bakery turns out a lovely strawberry tart along with a macaron made with strawberries and buttercream.

Raspberries ripen mid-June through July with others coming in mid-August through September. Red, Black and Evergreen raspberries are common favorites.

From July into September you’ll find local blueberries — Berkeley, Bluetta, Bluejay, Bluecrop, Duke, Earliblue, Elliott, Jersey, Liberty, Powder Blue and Rubel.

The boysenberry — thought to be the result of a blackberry crossed with a Loganberry or red raspberry — reigns mid-July through mid-August.

Marionberry season also starts in mid-July and goes into August. This Chehalem blackberry and Olallieberry cross is named for Marion County where it was first cultivated in the 1950s and is known as the cabernet of blackberries.

Lucky Forkish has local farmers who deliver directly to his bakery. The rest of us can find fresh berries at many of the 100-plus farmers’ markets statewide. Do-it-yourselfers will enjoy U-pick farms on the Hood River County Fruit Loop, The Vineyard and Valley Scenic Tour Route, Canby Farm Loop and farms throughout the Willamette Valley and Southern Oregon.

Celebrate with other berry lovers July 20-21 at the EcoTrust Building in Portland at the Oregon Berry Festival. Admission is free, and you’ll find Oregon berries transformed into ice creams, pies, cobblers, jams, shortcakes, sauces, liqueurs, chocolates, sodas and much more. Or check out these Oregon berry recipes and cook up your own delicious dessert.

Enjoy a season of berry goodness!

Fruits in season in the Yarra Valley

Published 11 June 2019

Every season is a great season for fresh produce in the Yarra Valley and Dandenong Ranges.

Every juicy peach, plump strawberry, sweet stonefruit, and luscious berry is full of country goodness – fresh air, rich soil and golden sunshine in every bite.

And while summer and autumn are times of abundance, winter and spring are still foodie heaven with seasonal fruits and vegetables that ripen in the cooler months. There are plenty of U-Pick destinations (see our U Pick trail here) and gather together the best of the season to take home with you. Most farmgates are just one hour from Melbourne!

Summer

  • Peaches
  • Strawberries
  • Boysenberries
  • Cherries
  • Blackberries
  • Blueberries
  • Bay Berries
  • Rasp[berries,
  • Young berries
  • Loganberries
  • Nectarines
  • Apricots
  • Plums
  • Apriums
  • Plumcots
  • Pluots
  • Donut peach
  • Berries
  • Necta plums
  • Peachcots
  • Clingstone peaches
  • Tomatoes
  • Miniature pumpkin

Autumn

  • Apples
  • Plums
  • Feijoas
  • Yellow strawberry guava
  • Strawberry guava
  • Quinces
  • Lemons
  • Limes
  • Indian popping corn
  • Pepino
  • Pomegranate
  • Persimmon
  • Tamarillo
  • Dutch medlar
  • Figs

Winter

  • Tamarillo – red, yellow & orange
  • Kiwi fruit
  • Yellow strawberry guava
  • Oranges
  • Mandarins
  • Grapefruit
  • Australian limes
  • Lemons
  • Pepino
  • Inca berries
  • Lemonade limes

Spring

  • Oranges
  • Mandarins
  • Lemons
  • Australian limes
  • Kiwi fruit
  • Lemonades
  • Currants
  • Gooseberries
  • Tamarillo
  • Inca berries
  • Green peas
  • Broad beans
  • Pepino
  • Grapefruit
  • Cumquat

Try something new this season!

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