Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

A week in the Dauphine

Adam Balic

By Adam Balic
in France: Cooking & Baking

 Share

Recommended Posts

lexy

lexy

Posted
Posted

What are tayberries? They look like raspberries to me, but having gone through a couple of cookbooks, food reference books, and the Cook's Thesaurus online, I still can't find anything on them.

Cutting the lemon/the knife/leaves a little cathedral:/alcoves unguessed by the eye/that open acidulous glass/to the light; topazes/riding the droplets,/altars,/aromatic facades. - Ode to a Lemon, Pablo Neruda

Link to comment
Share on other sites
Adam Balic

Adam Balic

Posted
  • Topic Starter
Posted

Tayberries were developed at the Scottish Crop Research Institute at Invergowrie (1978) and are a hybrid of a raspberry and the blackberry variety "Aurora" form Oregon. They are now planted through Europe and the USA. They are a little sour to eat raw, but develop an amazingly rich flavour after cooking.

The Art and Mystery of Food

Link to comment
Share on other sites
lexy

lexy

Posted
Posted (edited)

Thanks! Something to keep an eye out for … :smile:

Edited by lexy (log)

Cutting the lemon/the knife/leaves a little cathedral:/alcoves unguessed by the eye/that open acidulous glass/to the light; topazes/riding the droplets,/altars,/aromatic facades. - Ode to a Lemon, Pablo Neruda

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...