Whats A Tayberry?
Todays Health Article
June 16th, 2011
In todays world of crossing this and that, I came across the word “Tayberry“, with my love for Blackberries. I had not known or been familiar with what they were. I thought perhaps others had not either.
Tayberry
The Tayberry is a cultivated shrub in the family Rosaceae patented in 1979 as a cross between a loganberry and the black raspberry.
It was developed at the Scottish Crops Research Institute, in Invergowrie, Scotland, by Derek Jennings and David Mason.
The Tayberry is sweeter, much larger, and more aromatic than that of the loganberry. The Tayberry is a blackberry and red raspberry cross. It is named after the Tay river, in Scotland. The Tayberry is grown for its edible fruits which can be eaten raw or cooked to make jam or other dishes.
The Tayberry bears its fruit from early July to mid-August. Unfortunately, tayberries do not pick easily by hand and cannot be machine harvested, so they have not become a commercially grown.
Nutritional Content
Like many other berries, the tayberry is low in calories and high in fiber. Recent research has shown that they and other brambles have other antioxidant properties as well. The nutritional content of tayberries is summarized in the table at right.
| Nutrient | Amount per 100g | % USRDA |
|---|---|---|
| Calories | 25 | 1.3 (for 2000 cal/day) |
| Protein | 1.2g | 2.4 |
| Lipid | 0.65g | 1.2 |
| Carbohydrate | 11.94g | 9.2 |
| Ash | .46g | |
| Table Sugar | .2g | |
| Glucose | 1.86g | |
| Fructose | 2.35g | |
| Water | 85.75g | 2.7 |
| Sugar | 4.42g | |
| Dietary Fiber | 6.5g | 20.3 |
| Calcium | 2.5E-14g | < 1 |
| Iron | 6.9E-16g | < 1 |
| Magnesium | 2.2E-14g | < 1 |
| Phosphorus | 2.9E-14g | <1 |
| Potassium | 1.51E-13g | <1 |
| Sodium | 0g | 0 |
| Zinc | 4.2E-16g | <1 |
| Copper | 0g | 0 |
| Manganese | 6.7E-16g | <1 |
| Selenium | 0g | 0 |
| Vitamin A | 33IU | 0.7 |
| Retinol Activity Equivalents | 0g | 0 |
| Beta-carotene | 1.2E-29g | |
| Alpha-carotene | 1.6E-29g | |
| Alpha-Tocopherol | 8.7E-16g | |
| Lutien & zeaxanthin | 1.36E-28g | |
| Beta-tocopherol | 0g | 0 |
| Gamma-tocopherol | 1.42E-15g | |
| Delta-tocopherol | 1.04E-15g | |
| Vitamin C, B-Vitamins, | Niacin, Thiamine and Folate | <1 |
How to Store:
Because the Tayberries aren’t harvested until they’re practically falling off the bush, they become much more delicate than their blackberry and raspberry parents. Its best to leave the berries uncovered in the refrigerator for up to three days. The cardboard boxes they’re sold in keeps them fresh longer than plastic. Also you can freeze these berries up to one year.
How to use:
Tayberries have a naturally high level of pectin, and make the perfect jamming berry. Alan Carter, the executive chef of Mission Beach Cafe, describes the flavor as a tart red blackberry and says you can swap in a tayberry in any raspberry recipe. Also Tayberries can be made into a sauce, and their deep, rich flavor of the berries goes well with just about any chocolate dessert. Add a little lemon juice and sugar to berries, blend and strain to get rid of any seeds.
Todays Health Comment
The Tayberry is sweet berry with a tart that seems to be a likeable and enjoyable berry for those berry lovers. I enjoy berries on my oatmeal and salads and my fresh bowl of fruit. They provide fiber and nutrition for a healthy diet. They are good for jams and tarts.
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