Boysenberries are the star of the show at several pick-your-own farms across the Netherlands, and they’re just begging to be plucked. A glorious hybrid between a raspberry, blackberry, and loganberry, they look like supersized, dark-purple jewels. The best part? They’re a bit of a secret treasure—less common than their berry cousins. Their picking season runs from late June to early August.
The Picking Party Grab a flat-bottomed pail (or a few, because you will get carried away) and head out with your crew. Boysenberries are surprisingly delicate, so the trick is a gentle touch—they don’t pull away as easily as raspberries, but they don’t cling as stubbornly as blackberries either. Look for berries that are a deep, almost inky purple with a slight sheen. If they’re still red or hard, leave them for next week. The perfect ones come off with the lightest tug, leaving the core on the plant. Go in the morning, once the dew has dried: the fruit is firmer then and bruises less. Pro tip: wear old clothes and be prepared for purple-stained fingers. It’s a messy, sweet affair, and the kids (or your inner child) will love discovering hidden clusters among the leaves.
At Home with Your Bounty Once you’ve wrangled your loot home, remember: boysenberries are fragile. Store them unwashed in a single layer in the fridge and use them within two to three days. Don’t rinse them until just before you use them, or they’ll turn mouldy. Want to keep them longer? Freeze them unwashed on a tray, then transfer them to bags. Eat a handful straight from the bucket (you know you will), and then get creative.
Here are two simple recipes to celebrate your haul:
1. Boysenberry & Honey No-Bake Cheesecake Jars Skip the fussy crust. Layer crushed graham crackers or speculaas cookies, a quick mix of cream cheese, thick Greek yogurt, and a drizzle of honey, then top with a generous spoonful of raw boysenberries. Repeat layers in a small jar. That’s it. The berries burst like jammy pops of sunshine against the creamy base. Perfect for a lazy dessert or a packed lunch treat.
2. Quick Boysenberry Barbecue Glaze In a small saucepan, simmer 2 cups of boysenberries with 3 tablespoons of brown sugar, a splash of apple cider vinegar, a teaspoon of smoked paprika, and a pinch of salt. Mash gently with a potato masher, then let it bubble until thick (about 10 minutes). Brush this glossy, tangy-sweet glaze over grilled chicken, pork chops, or halloumi in the last few minutes of cooking. It’s a total crowd-pleaser at your next backyard barbecue.
So go on—grab a basket, bring your favorite people, and make a day of it. The berries are waiting.