Red huckleberries, botanical name Vaccinium parvifolium, are the edible fruit of a deciduous shrub bearing angled stems and twigs, bright green foliage with sharp, ovate and thin finely serrated leaves. The plant is actually grown more often for ornamental purposes as it blooms attractive white and pink blossoms in spring and can grow an average of 10 feet in height. Though their commercial status is limited, the berries, themselves are used for baking, preserving and as a frozen food commodity.

Red huckleberries are tiny, rounded, bright cherry red and delicate. Though each berry may vary in absolute sweet tart ratio, ultimately red huckleberries are known for their lack of sweetness. Their thin skin meets their tender flesh with a pop and a lingering sweet tart finish.

Serving Ideas

Red huckleberries may not be the most palatable fruit to eat fresh, but their usage as a principle ingredient in pies, cakes, crumbles, preserves, syrups and reductions gives them unparalleled status among other berries. When referencing classic recipes such as huckleberry pie and huckleberry jam, a nearly obscure fruit is revered for its tart nature tamed by cooking and the addition of sugar. Pair red huckleberries with brambleberries and strawberries, vanilla, cream, cinnamon and butter. Savory pairings include lettuce greens, herbs such as basil and tarragon, yogurt, baked white fish, lamb, prok, chiles, cumin, citrus and fresh cheeses such as burrata and feta.

Geography/History

Red huckleberries are native to western North America. They grow wild from Alaska, British Columbia, Washington, Idaho and Oregon to California. Their preferred habitat is in coniferous forests, often along edges of coastal regions. Red huckleberries have historical relevance to the indigenous people of North America, to whom huckleberries' culinary uses were numerous and varied. It is wildlife, though, that red huckleberry fruits are an important food source for today. Birds, deers, black bears and other herbivores graze on the entire plant. The fruit, twigs, and foliage are eaten by foxes, opossums, raccoons, squirrels, moose, rabbits and skunks. Red huckleberries' limited seasonal availability and sensitive post-harvest shelf-life limit their trading value for human consumption.

Seasons/Availability

Red huckleberries are available during late summer.