55 Popular Types of Berries You Should Know

Berries are tasty treats packed with goodness. You might know strawberries and blueberries, but there’s a whole world of berries out there waiting to be discovered.

I get it – trying to tell them apart can be tricky. Don’t worry, I’m here to help! In this post, I’ll show you 55 types of berries you should know. You’ll learn about their looks, tastes, and uses.

By the end, you’ll be a berry expert, ready to spot these gems at markets or in the wild. Let’s dive into the colorful world of berries and expand your fruit knowledge.

Get ready for a juicy adventure!

List of Different Types of Berries to Enjoy

1. Strawberry

Strawberries are native to temperate regions of the Northern Hemisphere. They are bright red, heart-shaped, and have a sweet, juicy flavor with a hint of tartness.

Key Benefits	Details
Scientific Name	Fragaria × ananassa
Nutritional Benefits	Rich in vitamin C, manganese, and antioxidants.
Culinary Uses	Eaten fresh, in desserts, jams, and smoothies.
Harvesting Season	Late spring to early summer.
Growing Condition	Requires full sun and well-drained soil.

Fun Facts:

• Strawberries are not true berries; their seeds are on the outside.
• There are over 600 varieties of strawberries grown worldwide.

2. Blueberry

Blueberries originate from North America and are small, round, and deep blue with a sweet and mildly tart flavor.

Key Benefits	Details
Scientific Name	Vaccinium corymbosum
Nutritional Benefits	High in vitamin C, vitamin K, and fiber.
Culinary Uses	Used in pies, muffins, smoothies, and cereals.
Harvesting Season	Mid to late summer.
Growing Condition	Prefers acidic soil and full sun.

Fun Facts:

• Blueberries are one of the few naturally blue foods.
• They were called “star berries” by Native Americans because of the star shape on their blossom end.

3. Raspberry

Raspberries are native to Europe and Northern Asia. They are small, red or black, and have a sweet-tart flavor.

Key Benefits	Details
Scientific Name	Rubus idaeus
Nutritional Benefits	High in fiber, vitamins C and K, and antioxidants.
Culinary Uses	Eaten fresh, in desserts, sauces, and jams.
Harvesting Season	Summer to early fall.
Growing Condition	Thrives in well-drained, fertile soil with full sun.

Fun Facts:

• Each raspberry is made up of around 100 tiny drupelets.
• Raspberries are a member of the rose family.

4. Blackberry

Blackberries are native to Europe and North America. They are large, black, and juicy with a rich, sweet flavor.

Key Benefits	Details
Scientific Name	Rubus fruticosus
Nutritional Benefits	Packed with vitamins C, K, and manganese.
Culinary Uses	Used in desserts, jams, wines, and salads.
Harvesting Season	Late summer to early fall.
Growing Condition	Prefers well-drained soil and full to partial sun.

Fun Facts:

• Blackberries are not true berries; they are an aggregate fruit.
• Ancient Greeks used blackberries as a remedy for gout.

5. Cranberry

Cranberries are native to North America. They are small, red, and tart, often used in sauces and juices.

Key Benefits	Details
Scientific Name	Vaccinium macrocarpon
Nutritional Benefits	High in vitamin C, fiber, and antioxidants.
Culinary Uses	Used in sauces, juices, and baked goods.
Harvesting Season	Fall (September to November).
Growing Condition	Grows best in acidic, sandy soil and requires lots of water.

Fun Facts:

• Cranberries bounce when ripe, which is why they’re also called “bounce berries.”
• Native Americans used cranberries to make a food called pemmican.

6. Red Currant

Red currants originate from Western Europe. They are small, red, and have a tart, tangy flavor, often used in jellies and desserts.

Key Benefits	Details
Scientific Name	Ribes rubrum
Nutritional Benefits	Rich in vitamin C, iron, and potassium.
Culinary Uses	Commonly used in jellies, syrups, and baking.
Harvesting Season	Mid to late summer.
Growing Condition	Prefers well-drained soil and partial to full sun.

Fun Facts:

• Red currants are a traditional ingredient in English summer puddings.
• The fruit has been cultivated in Europe since the 17th century.

7. Black Currant

Black currants are native to northern Europe and Asia. They are small, dark purple-black, and have a strong, tart flavor.

Key Benefits	Details
Scientific Name	Ribes nigrum
Nutritional Benefits	High in vitamin C, antioxidants, and iron.
Culinary Uses	Used in jams, juices, and sauces.
Harvesting Season	Late summer.
Growing Condition	Thrives in cool climates with moist, well-drained soil.

Fun Facts:

• Black currants were banned in the U.S. for much of the 20th century due to concerns they spread a plant disease.
• They are a primary ingredient in the liqueur Crème de Cassis.

8. Gooseberry

Gooseberries originate from Europe and parts of Asia. They are small, green, yellow, or red, with a tart flavor that sweetens as they ripen.

Key Benefits	Details
Scientific Name	Ribes uva-crispa
Nutritional Benefits	High in vitamins C, A, and fiber.
Culinary Uses	Used in pies, jams, and sauces.
Harvesting Season	Early to mid-summer.
Growing Condition	Prefers cool climates and well-drained soil.

Fun Facts:

• Gooseberries were once considered illegal in some U.S. states due to the same disease concerns as black currants.
• The name “gooseberry” may come from the old English word “groser,” which means a berry.

9. Boysenberry

Boysenberries are a hybrid fruit developed in California. They are large, reddish-purple, and have a sweet-tart flavor similar to raspberries.

Key Benefits	Details
Scientific Name	Rubus ursinus × Rubus idaeus
Nutritional Benefits	Rich in vitamins C, K, and dietary fiber.
Culinary Uses	Used in pies, jams, and syrups.
Harvesting Season	Late spring to early summer.
Growing Condition	Prefers mild climates with well-drained soil.

Fun Facts:

• Boysenberries were first cultivated by a farmer named Rudolph Boysen.
• They are a cross between a raspberry, blackberry, and loganberry.

10. Mulberry

Mulberries are native to warm temperate and subtropical regions. They are long, cylindrical, and can be red, white, or black with a sweet flavor.

Key Benefits	Details
Scientific Name	Morus spp.
Nutritional Benefits	High in vitamin C, iron, and potassium.
Culinary Uses	Eaten fresh, in pies, and used to make wine.
Harvesting Season	Late spring to early summer.
Growing Condition	Grows well in warm, sunny locations with well-drained soil.

Fun Facts:

• Mulberries are known to change color as they ripen, starting green, then red, and finally turning black or purple.
• Silk worms feed exclusively on mulberry leaves.

11. Elderberry

Elderberries are native to Europe and North America. They are small, dark purple-black, and have a tart, slightly bitter flavor.

Key Benefits	Details
Scientific Name	Sambucus nigra
Nutritional Benefits	High in vitamins C, A, and flavonoids.
Culinary Uses	Used in syrups, wines, and medicinal remedies.
Harvesting Season	Late summer to early fall.
Growing Condition	Prefers moist, well-drained soil and full to partial sun.

Fun Facts:

• Elderberries must be cooked before consumption as raw elderberries can be toxic.
• They are traditionally used in folk medicine to treat colds and flu.

12. Huckleberry

Huckleberries are native to North America, particularly the Pacific Northwest. They are small, round, and dark blue to black with a tart, sweet flavor.

Key Benefits	Details
Scientific Name	Vaccinium spp.
Nutritional Benefits	Rich in antioxidants, vitamins C and B.
Culinary Uses	Used in pies, jams, and syrups.
Harvesting Season	Mid to late summer.
Growing Condition	Thrives in acidic, well-drained soils with partial shade.

Fun Facts:

• Huckleberries are the state fruit of Idaho.
• The word “huckleberry” became famous in American culture through the novel “The Adventures of Huckleberry Finn.”

13. Salmonberry

Salmonberries are native to the west coast of North America. They are golden-orange to red in color and have a mild, slightly sweet flavor.

Key Benefits	Details
Scientific Name	Rubus spectabilis
Nutritional Benefits	High in vitamins C, K, and fiber.
Culinary Uses	Eaten fresh, in jams, or as a dessert topping.
Harvesting Season	Late spring to early summer.
Growing Condition	Prefers moist, well-drained soil and partial shade.

Fun Facts:

• Salmonberries are often eaten with salmon by Indigenous peoples, hence the name.
• They are one of the first berries to ripen in the Pacific Northwest.

14. Cloudberry

Cloudberries are native to the Arctic and subarctic regions. They are amber-colored and have a tart, creamy flavor, often described as a cross between raspberries and red currants.

Key Benefits	Details
Scientific Name	Rubus chamaemorus
Nutritional Benefits	High in vitamin C, omega-3, and omega-6 fatty acids.
Culinary Uses	Used in jams, desserts, and liqueurs.
Harvesting Season	Late summer.
Growing Condition	Thrives in cold, wet, and boggy environments.

Fun Facts:

• Cloudberries are known as “gold of the Arctic” due to their rarity and value.
• They are a key ingredient in the traditional Scandinavian liqueur, Lakka.

15. Lingonberry

Lingonberries are native to boreal forests and Arctic tundra across the Northern Hemisphere. They are small, red, and tart, often compared to cranberries but sweeter.

Key Benefits	Details
Scientific Name	Vaccinium vitis-idaea
Nutritional Benefits	Rich in vitamins C and E, fiber, and antioxidants.
Culinary Uses	Used in jams, sauces, and as an accompaniment to meat dishes.
Harvesting Season	Late summer to early fall.
Growing Condition	Prefers acidic, well-drained soil and full sun.

Fun Facts:

• Lingonberries are a staple in Scandinavian cuisine, often served with meatballs.
• They are sometimes referred to as “mountain cranberries.”

16. Thimbleberry

Thimbleberries are native to North America, particularly in the western regions. They are red, soft, and have a sweet, mild flavor, similar to raspberries.

Key Benefits	Details
Scientific Name	Rubus parviflorus
Nutritional Benefits	High in vitamins C, A, and fiber.
Culinary Uses	Eaten fresh, used in jams, or as a dessert topping.
Harvesting Season	Mid to late summer.
Growing Condition	Thrives in moist, well-drained soil with partial shade.

Fun Facts:

• Thimbleberries are too soft to be commercially harvested, so they are mostly foraged.
• The leaves of the thimbleberry plant were traditionally used by Indigenous peoples as a poultice for wounds.

17. Serviceberry

Serviceberries are native to North America and are also known as Juneberries. They are small, dark purple-blue, and have a sweet, almond-like flavor.

Key Benefits	Details
Scientific Name	Amelanchier spp.
Nutritional Benefits	Rich in fiber, vitamins A and C, and manganese.
Culinary Uses	Eaten fresh, in pies, jams, and as a topping for cereals.
Harvesting Season	Late spring to early summer.
Growing Condition	Prefers well-drained soil and full sun to partial shade.

Fun Facts:

• Serviceberries are often one of the first trees to bloom in the spring.
• They are closely related to apples and share a similar taste profile.

18. Marionberry

Marionberries are a type of blackberry developed in Oregon, USA. They are large, dark purple, and have a sweet, rich flavor with a hint of tartness.

Key Benefits	Details
Scientific Name	Rubus L. subgenus Rubus
Nutritional Benefits	High in vitamins C, K, and fiber.
Culinary Uses	Used in pies, jams, syrups, and desserts.
Harvesting Season	Mid to late summer.
Growing Condition	Grows best in well-drained soil with full to partial sun.

Fun Facts:

• Marionberries are often called the “Cabernet of Blackberries” for their complex flavor.
• They were developed by the USDA and Oregon State University in the 1950s.

19. Wineberry

Wineberries are native to East Asia but are now found in the Eastern United States. They are bright red, juicy, and have a sweet-tart flavor, similar to raspberries.

Key Benefits	Details
Scientific Name	Rubus phoenicolasius
Nutritional Benefits	Rich in vitamins C and K, fiber, and antioxidants.
Culinary Uses	Eaten fresh, in jams, desserts, and as a garnish.
Harvesting Season	Mid to late summer.
Growing Condition	Prefers moist, well-drained soil and full sun.

Fun Facts:

• Wineberries are considered an invasive species in some parts of the United States.
• The fruit is covered in tiny, sticky hairs that give it a unique texture.

20. Dewberry

Dewberries are native to Europe and North America. They are similar to blackberries but smaller and slightly sweeter.

Key Benefits	Details
Scientific Name	Rubus caesius
Nutritional Benefits	High in vitamins C and K, fiber, and antioxidants.
Culinary Uses	Eaten fresh, in pies, jams, and desserts.
Harvesting Season	Late spring to early summer.
Growing Condition	Thrives in well-drained, fertile soil with full to partial sun.

Fun Facts:

• Dewberries often grow close to the ground, hence the name.
• They are sometimes called “ground berries” because of their low-growing habit.

21. Açaí Berry

Açaí berries originate from the Amazon rainforest in Brazil. They are small, dark purple, and have an earthy taste with hints of blackberry and chocolate.

Key Benefits	Details
Scientific Name	Euterpe oleracea
Nutritional Benefits	High in antioxidants, fiber, and heart-healthy fats.
Culinary Uses	Commonly used in smoothie bowls, juices, and desserts.
Harvesting Season	Year-round, with peaks during the rainy season.
Growing Condition	Prefers warm, humid climates with well-drained, fertile soil.

Fun Facts:

• Açaí berries are a staple food in the Amazon region.
• They are often marketed as a superfood due to their high antioxidant content.

22. Goji Berry

Goji berries are native to China and Tibet. They are small, red, and have a sweet, slightly tart flavor.

Key Benefits	Details
Scientific Name	Lycium barbarum
Nutritional Benefits	Rich in vitamins A and C, iron, and antioxidants.
Culinary Uses	Used in teas, smoothies, and dried as a snack.
Harvesting Season	Late summer to early autumn.
Growing Condition	Prefers well-drained soil and full sun.

Fun Facts:

• Goji berries have been used in traditional Chinese medicine for over 2,000 years.
• They are sometimes called “wolfberries.”

23. Maqui Berry

Maqui berries are native to southern Chile and Argentina. They are small, dark purple, and have a sweet, tart flavor.

Key Benefits	Details
Scientific Name	Aristotelia chilensis
Nutritional Benefits	High in antioxidants, vitamin C, and iron.
Culinary Uses	Used in smoothies, juices, and as a natural colorant.
Harvesting Season	Late summer to early fall.
Growing Condition	Thrives in temperate climates with well-drained soil.

Fun Facts:

• Maqui berries are considered a superfood due to their high antioxidant content.
• They are traditionally used by the Mapuche people for their health benefits.

24. Chokeberry (Aronia)

Chokeberries are native to North America. They are small, dark purple-black, and have a very tart, astringent flavor.

Key Benefits	Details
Scientific Name	Aronia melanocarpa
Nutritional Benefits	High in antioxidants, vitamins C and K, and fiber.
Culinary Uses	Used in juices, jams, and wines, often sweetened.
Harvesting Season	Late summer to early fall.
Growing Condition	Grows well in a variety of soils, including wet and dry.

Fun Facts:

• Chokeberries were traditionally used by Native Americans as a food and medicine.
• They are sometimes called “superberries” due to their high antioxidant levels.

25. Sea Buckthorn

Sea Buckthorn is native to Europe and Asia. The berries are small, orange, and have a tart, citrus-like flavor.

Key Benefits	Details
Scientific Name	Hippophae rhamnoides
Nutritional Benefits	Rich in vitamins C, E, and omega-7 fatty acids.
Culinary Uses	Used in juices, oils, and as a flavoring in liqueurs.
Harvesting Season	Late summer to early fall.
Growing Condition	Thrives in sandy, well-drained soil and full sun.

Fun Facts:

• Sea Buckthorn berries have been used for centuries in traditional medicine across Asia and Europe.
• They are often used in skincare products for their nourishing properties.

 List of Remaining Varities of Berries You Can Enjoy

Here are the remaining 30 types of berries:

26. Schisandra Berry  
27. Barberry  
28. Goldenberry  
29. Jabuticaba  
30. Camu Camu  
31. Oregon Grape  
32. Saskatoon Berry  
33. Buffaloberry  
34. Rowanberry  
35. Juneberry  
36. Olallieberry  
37. Loganberry  
38. Chokecherry  
39. Tayberry  
40. Mountain Cranberry  
41. Surinam Cherry  
42. Miracle Berry  
43. Ceylon Gooseberry  
44. Brazilian Guava  
45. Cape Gooseberry  
46. Indian Gooseberry (Amla)  
47. Waterberry  
48. Phalsa Berry  
49. Pitanga (Brazilian Cherry)  
50. Rumberry  
51. White Mulberry  
52. Red Huckleberry  
53. Cranberry Hibiscus  
54. Mayapple Berry  
55. Honeyberry

Conclusion

Now that we’ve explored 55 types of berries, you’re ready to spot these little gems in markets or on your outdoor adventures.

I hope this guide has opened your eyes to the vast world of berries beyond the usual suspects. Remember, each berry has its own unique flavor and potential health benefits.

Why not try a new berry next time you’re shopping? You might discover a new favorite! If you’re feeling adventurous, you could even look for wild berries on your next nature walk – just be sure to identify them correctly.

Have you tried any unusual berries? Which one caught your eye? I’d love to hear about your berry experiences in the comments below.

Happy berry hunting!