There are several species of huckleberries, botanical name Gaylussacia baccata. The black huckleberry is the most common. Other huckleberry species include the Red huckleberry, White huckleberry, Southern cranberry, the Squaw huckleberry and the California huckleberry. The name, huckleberry is a corruption of "hurtleberry" (a type of whortleberry) applied to bilberries or blueberries. The fruit of the huckleberry, however, has a different structure. Although a berry in name, the huckleberry is not a true berry, rather a drupe.

Huckleberries resemble tiny blueberries in appearance. Their flavor is similar yet what differentiates them is that have a floral, intense sweet-tart flavor and aroma. They also bear seeds within their core which gives them a crunchy texture when perfectly ripe.

Serving Ideas

Huckleberries may be used fresh, yet they have a very short shelf life and thus are most commonly found in frozen form. They are very well suited to cooked and baked preparations, including pies, muffins, cookies, breads, pancakes and waffles. Huckleberries make great compotes and syrups alone or in combination with other berries such as strawberries and raspberries. Complimentary pairings include citrus, fresh figs, dried strawberries, raisins, cranberries, citrus such as oranges, lemon and grapefruit, orange blossoms, cream, cardamon, vanilla, and baking spices such as cinnamon, cloves and nutmeg.

Geography/History

Huckleberries are native to North America and only grow in the wild. They have always resisted cultivation. Their primary culinary purpose is for wildlife. They are a main food source for a wide range of animals including deer, birds, rodents, insects most importantly, grizzly bears. Huckleberries provide up to 1/3 of grizzly bears' sustenance. If you are foraging for huckleberries, be aware of bears.

Seasons/Availability

Huckleberries are available in fresh form during the summer months.