How to cook berries

Berry is a general term for fruits that are usually small, rounded, and pulpy with seeds embedded in a juicy flesh. The term is loosely applied to a range of fruits belonging to vastly diverse botanical families. Aside from the more popular berries such as the blackberry, blueberry, cranberry, currant, raspberry, and strawberry, there are a host of less common species, each with its own distinctive shape, color, fragrance, and taste. Berries were a staple in the diets of our hunting-and-gathering ancestors and still play an important role in the culinary traditions of many peoples around the world.

American Indians used various types of berries as food, medicine, dyes, and food preservatives. Early American settlers developed a taste for the many varieties growing wild in woods and fields of North America, and they learned to use the berries for food and medicine. Research has shown that several berries have medicinal properties. (Cranberries and blueberries help prevent urinary tract infections). Most berries contain generous amounts of vitamin C, and some are a good source of fiber because of the skin and seeds.