Pick Your Own Honeyberries: A Sweet Dutch Adventure

Forget the supermarket—get your hands dirty and taste the real magic of honeyberries. These beautiful, elongated blue-purple gems look like oversized blueberries but pack a tangy-sweet punch all their own. In the Netherlands, several farms invite you to come and pick your own bucketful, and it’s an experience you’ll want to share.

The fun of picking them
Grab a basket and wander down the low, shrubby rows. Honeyberries ripen early in summer, often before strawberries. The best ones are deep blue with a light bloom (that dusty sheen). Gently roll a berry between your fingers—if it slides off the stem without a fight, it’s ready. Pop one in your mouth, and let that burst of sweet-tart flavor surprise you. It’s perfect for a relaxed afternoon with friends or kids: no bending too low, no thorns, and lots of laughter when someone’s fingers turn purple. “Just one more” becomes a full bucket in no time.

At home: what to do with your haul
Honeyberries are incredibly versatile. Eat them fresh by the handful, toss them into yogurt or oatmeal, or freeze them for later. But if you want to get creative, here are some ideas.

Two Cooking Recipes

1. Honeyberry & Lemon Ricotta Pancakes
Fluffy, tangy, and perfect for a lazy weekend breakfast.

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ¾ cup milk
  • ½ cup ricotta cheese
  • Zest of 1 lemon
  • 1 cup honeyberries (fresh or frozen)
  • Butter for frying

Mix dry ingredients. In another bowl, whisk egg, milk, ricotta, and lemon zest. Combine wet and dry until just mixed (lumps are fine). Gently fold in honeyberries. Cook on a buttered griddle over medium heat, flipping when bubbles form. Serve with a drizzle of honey and extra berries.

2. Honeyberry & Balsamic Glazed Chicken
Sweet, savory, and impressively easy—perfect for a summer dinner.

  • 4 chicken thighs (bone-in, skin-on)
  • Salt & pepper
  • 1 tablespoon olive oil
  • 1 small shallot, diced
  • ½ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 cup honeyberries
  • Fresh thyme sprigs

Season chicken with salt and pepper. Heat oil in an oven-safe skillet over medium-high, then sear chicken skin-side down until golden. Flip, add shallot, and cook 1 minute. Whisk balsamic and honey, pour around chicken. Add honeyberries and thyme. Transfer to 375°F (190°C) oven for 20–25 minutes. Let rest, then spoon the glossy berry sauce over each piece.

One Cocktail Recipe: Honeyberry Smash

Muddle ¼ cup honeyberries with 1 teaspoon sugar and a few mint leaves in a shaker. Add 2 ounces gin (or vodka), ¾ ounce fresh lemon juice, and ice. Shake well, then strain into a rocks glass filled with ice. Top with a splash of soda water. Garnish with a skewer of extra honeyberries and a mint sprig. Tart, sweet, and dangerously refreshing.

Bonus: Honeyberry & Mint Herbal Tea (Infusion)

Even though honeyberries are a fruit, their leaves are also lovely for tea. Pick a handful of fresh honeyberry leaves (ask the farm if it’s okay) or use dried ones. Pour boiling water over 1 tablespoon of leaves (fresh, torn) and let steep for 5–7 minutes. Strain, add a little honey if you like, and sip warm or chilled. It’s subtle, slightly earthy, and a wonderful little ritual after a day of picking.