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When Blackberry & Raspberry Mate
The tayberry was established in Scotland and is named after the Scottish river Tay.
Tayberry is a cultivated shrub of the family rosaceae bred in 1962 from a cross between the Blackberry and the Raspberry. The fruit is sweeter,much larger and more aromatic than the Loganberry variety. It both tastes and smells just like a blackberry. Taking a bite into one, you may notice that there is a slight tart flavor to it.
Tayberry is grown for its edible fruits which can be eaten raw or cooked to make jam or other dishes, with a cropping period from early July to mid August.
Tayberries Are Rich in Nutrients
The tayberry produces its fruit in July and August. They are wonderful eaten fresh or cooked into a variety of foods. This fruit contains a lot of vitamin C and bioflavonoids and is a good source of folate and fiber.
Folate is a form of a water-soluble B vitamin, and is necessary for the production and maintenance of new cells. This is especially important during periods of rapid cell division and growth such as infancy and pregnancy.
Folate is needed to make DNA and RNA, the building blocks of cells. It also helps prevent changes to DNA that may lead to cancer.
Tayberry Relieves Diarrhea. The tayberry fruit and leaves are a good home remedy for diarrhea.
Tayberry Helps Bleeding Gums. Chewing on the leaves can help cure bleeding gums.
A tayberry makes a great pie, which is a wonderful change of pace and is welcome at any late summer picnic. You can make tayberries into a deliciously tart-sweet jam, perfect that peanut butter sandwich or topping on toast.
Tayberries are an exciting addition to your morning cereal, baked goods and of course, they are wonderful just eaten as they are – there’s no wrong answer to the question of how to enjoy these fruits.
For those who like to make wine, the tayberry can be a easy to work with and is certainly an unusual wine to bring to dinner. This wine is delicious and very vibrant red in color. It is a tart, yet sweet wine.
Tayberry Jam Recipe
2 cups sugar
2 cups tayberries
Place tayberries in a saucepan. Bring to a full boil over high heat. After berries are heated through, crush with a potato masher. Allow the berries to boil thoroughly for 1 minute, stirring frequently. Add sugar, and boil for about 5 minutes until the mixture becomes thick and syrupy. Measure the tayberry mixture into sterile jars about 1/4 inches from the top. Seal and allow the content to cool. The jars will seal totally as they cool down. Yield: 2 cups jam.
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