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Salmonberries

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A member of the rose family, the salmonberry plant (Rubus spectabilis) is related to the raspberry, nagoonberry, wild strawberry, thimbleberry and cloudberry. Do not confuse salmonberries with cloudberries, sometimes referred to as lowbush salmonberries.

Salmonberries can be found in moist, coastal regions of Southeast, Southcentral and Southwest Alaska. The berries grow on woody shrubs up to seven feet high; the tall, thorny stalks grow on stream banks and alpine slopes, in moist coastal meadows and in avalanche chutes. The leaves are made up of three-toothed leaflets up to five inches long. The rosy-purple flowers have five petals and are solitary on the stalk. Each flower produces a salmon-yellow or red fruit similar in appearance to large raspberries; yellow, orange and red berries may all be seen on a single plant.

Nutrition

Salmonberries are a good source of pro-vitamin A and a good source of vitamin C. Table 1 provides a comparison of the vitamin C and A levels in salmonberries and blueberries.

Table 1. Vitamin A and C levels for blueberries and salmonberries

Salmonberries, like all Alaska wild berries, have high levels of antioxidants. Antioxidants are a group of physiologically active compounds that work to

neutralize free radicals (molecules with unpaired electrons). Research has found that free radicals contribute to the aging process by damaging healthy cells. To this extent, antioxidants have shown to be an important part of the human diet.

Researchers test the levels of antioxidants in foods using the Oxygen Radical Absorption Capacity test (ORAC). This test measures the amount of antioxidant in a given food. A score of 20 indicates high levels of antioxidants, levels of 30 are considered very high and anything over 40 is extremely high. Salmonberries have an ORAC score of 40.

Processing affects the antioxidant levels of the berries. While juicing appears to lower antioxidant levels, other methods produce very high and extremely high levels of antioxidants. Table 2 lists the ORAC values of wild Alaska salmonberry products.

Table 2. ORAC values for salmonberry products

Salmonberries should be harvested in mid-to late summer depending on the location. Hand picking is the best method for collecting salmonberries since the fruit is extremely fragile.

Mature salmonberries are very juicy and can be eaten raw or made into jams, jellies and syrups. Salmonberry seeds are tough after cooking, so many recipes suggest removing seeds prior to use by pressing softened berries through a food mill.

Storage and Preservation

How to Clean and Store

Because they are fragile, salmonberries should be handled as little as possible. Unless they are exceptionally dusty, do not wash. Pick through the berries to remove any leaves or debris. For best flavor, eat the raw berries the same day they are picked.

Salmonberries may be stored in the refrigerator for a brief period of time. They will not keep well for more than two to three days. Store cleaned berries in a shallow container to prevent crushing. Place the covered container in the refrigerator.

How to Freeze

Spread salmonberries in a single layer on a cookie sheet and place in the freezer. Transfer frozen berries to freezer bags or containers. Properly frozen salmonberries will last up to two years.

How to Dry

Drying is not recommended for salmonberries as they are too seedy and slow to dry. Salmonberry puree may be used to make fruit leather.