Salmonberries

Pretty, aren't they?

Salmonberries are native to our Pacific Northwest, where they are often found in shady spots and especially near streams, as they like it cool and moist. We have a large patch on our property and enjoy the berries from early June to the end of July. They quit producing around the time the blackberries get going. They have a pleasant, slightly tart flavor, and are mild to the point of being bland. They are quite watery and don't keep well, so I always use them the same day I pick them, and wouldn't bother trying to freeze them. Since they ripen around the same time as the strawberries, I combine the two often in crumbles, milkshakes, and other desserts. The salmonberries add a refreshing bit of tanginess to the strawberries. I've heard that salmonberries make good wine, and I think they would be tasty and attractive in a vodka cocktail. I hope to do some experimenting with the latter before they disappear for the year. Salmonberries have remarkable nutritional value. Four ounces, or roughly a cup, contains 60% of the RDA of manganese, 20% of vitamin K, 16% of vitamin C, 12% of vitamin A, and just 52 calories. (I extrapolated these numbers from data provided at www.nutritiondata.com, a great source for nutritional information.)