Imagine a cross between a blackberry and a raspberry – a berry that’s a little bit naughty, a little bit sweet, and a whole lot of delicious. That’s the tayberry. And the best part? You can pick them yourself on several farms across the Netherlands.

Grab a basket, gather your crew (kids, partner, or just your sunhat), and head out to a “pluktuin” (pick-your-own garden) or a fruit farm that grows these elongated, dark purple gems. The fun starts when you spot the long, arching canes. Tayberries are surprisingly delicate and plump, so handle them with care. The rule of thumb: if they slide off the stem with the gentlest tug, they’re ready. If you have to wrestle, let them ripen another week. Picking them is a game of patience and treasure hunting – you’ll find some hiding under leaves, blushing a deep maroon. By the end, your fingers will be stained, your baskets full, and everyone will be sneak-eating a few (no judgment – it’s part of the experience).

Back home: What to do with your haul?

Tayberries are perfect fresh, but they’re divas – they don’t last long. Eat them within 24–48 hours, or freeze them on a tray (so they don’t clump) and bag them up. Use them anywhere you’d use raspberries or blackberries: on yogurt, in porridge, over ice cream, or as a sneaky topping for pancakes.

Two Cooking Recipes

1. Tayberry & Vanilla Jam A jam that tastes like summer in a jar.

  • 500 g tayberries
  • 300 g preserving sugar (or regular sugar with pectin)
  • 1 vanilla pod, split and scraped
  • Juice of half a lemon Place berries, sugar, vanilla seeds (and pod) in a heavy pot. Add lemon juice. Simmer gently, stirring, until the berries soften and the mixture thickens (about 15–20 minutes). Test for set by putting a spoonful on a cold plate – if it wrinkles when pushed, it’s done. Pour into sterilized jars. Keep in the fridge for up to 3 weeks.

2. Grilled Pork Chops with Tayberry Sauce Pork and tart berries are a dream team.

  • 2 thick pork chops
  • 1 shallot, finely chopped
  • 150 g tayberries (fresh or frozen)
  • 1 tbsp honey or brown sugar
  • 2 tbsp balsamic vinegar
  • Butter & oil Season chops with salt and pepper. Grill or pan-fry until cooked (about 5 minutes per side). Remove and rest. In the same pan, soften shallot in a knob of butter. Add tayberries, honey, and balsamic, stirring until the berries burst and the sauce thickens (2–3 minutes). Spoon over the chops. Serve with mashed potatoes or a crisp salad.

One Cocktail Recipe

Tayberry Bellini A blushing twist on a classic.

  • 1 cup tayberries
  • 1 tbsp honey or simple syrup
  • 1 bottle of chilled Prosecco or dry sparkling wine
  • Mint leaves (optional) Blend the tayberries with honey until smooth. Strain through a fine sieve to remove seeds (optional, but makes it elegant). Pour 2 tablespoons of the purée into each champagne flute. Top up slowly with Prosecco. Stir gently. Garnish with a tayberry and a mint leaf. Risky, but worth it.