Guide on how to groe, harvest and uses of tayberries. The shrub is a cross between raspberry and blackberry in the genus Rubus. Tayberries fruits are red-purple, cone shaped 3 to 4 cm long. They have a very strong flavor, less acid than loganberry and fruit grows on prickly canes.
Patented by Derek Jennings it was released by the Scottish Horticultural Research Institute. The fruit is aromatic, edible with a sweet taste. It can be eaten raw, cooked or added to food products.
Tayberries are hybrid plant highly disease resistant and hardy.
Health Benefits and Uses
The fragranced fruit is a cross between the raspberry and blackberry. The fruit is eaten raw an ingredient in wine, jam and jelly. Health benefits include decrease in bad cholesterol, anti-aging, folate and fiber.
It is a good source of vitamin C, iron and used in treatment of diarrhea. Nutrient content are iron 16g, calcium 14g, sugar 4.42g. Others are carbohydrate 11.9g, calories 25g. Chemical components are dietary fiber, phosphorous, glucose, magnesium and fructose.
- An ingredient in wine
- Reduction of bad cholesterol
- contains fiber
- Good source of vitamin C
- Treatment of diarrhea
How to Grow Tayberries
The shrub readily grows in different soil composition. They require good organic compost, full sunlight, and well-drained soil.
Tayberries are propagated by planting canes around October. Avoid temperatures lower than minus 15 degrees F. waterlogged soil or frozen soil is dangerous to the shrub.
They flower late in the season and are harvested in early July. Fully ripe Tayberries are soft, moderately easy to dislodge. Picking is done when the fruits turn from red to deep purple.
Estimated cropping time is 2 years and they are not ideal for commercial production. They grow up to 200cm tall, 200cm spread. Harvesting is by handpicking and labor intensive in small farms or gardens.
When ripe they are reddish-purple 3.5 cm long with receptacle attached. Cropping period extends from early to late summer