Boysenberry History And 3 Delicious Recipes

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Boysenberry

Boysenberry

What is a boysenberry?

Rudolph Boysen, a SoCal amateur horticulturist, developed the flavorful boysenberries, a mix of blackberries, raspberries, or loganberries.

Walter Knott made them popular by selling them fresh at Knott’s Berry Farm in Buena Park, California.

They are available at farmers’ markets or substitute blackberries for raspberries. Take care of them at home.

Please leave them in the fridge for a couple of days and rinse only when ready to use them.

THEY’RE purple, juicy, tasty, and now it seems boysenberries are better for you than previously thought.

New research by the AgResearch Centre for Pastoral Foods Research at Massey University suggests the squashy little numbers are rich in the most potent form of antioxidants — elements in food that scientists increasingly associate with protection from common ailments, including heart disease.

Conducted for Berryfruit Export New Zealand Ltd, the research has found boysenberries have the potential to be the latest in a new wave of foods being touted not only for their traditional loveable properties but new ones as well.

Of particular interest is the concentration in boysenberries of anthocyanins, which are thought to be useful in treating vision problems and blood circulation disorders.

AgResearch has found boysenberries and blueberries have similar levels of anthocyanins — but that boysenberries have three times as much of the most potent form of this bio-active compound, known as cyanin-3-glucoside.

“This compound was found to have the highest oxygen radical absorbance capacity, a measure which lends itself well to identifying foods with high antioxidant capacity,” according to a draft report.

Anti-oxidants are believed to help neutralize free radicals in the body, linked to cancer and other diseases.

The discovery is potentially good news for the $7 million a year boysenberry export industry.

While the fruit is relatively unknown outside this country, Chile, and the northwestern states of the United States, there was potential for boysenberries to be marketed on health grounds and taste.

3 Delicious Recipes With Boysenberry

BOYSENBERRY BANISHES

MAKES 9

1 HOUR PLUS 1 HOUR PASTRY TO THE THAW

Frozen puff pastry is great for beginners. Remove the pastries immediately after baking to prevent them from sticking to the pan.
6 oz. cream cheese softened
3 tbsp. 3 tbsp.
1 1/2 tbsp. Cornstarch (1 Tbsp. If using blackberries or raspberries, 1 tbsp.
1/4 cup sugar
1 large egg
1 sheet (approx. 9 oz. 1 sheet (about 9 oz.)
2 cups blackberries, 1 cup raspberries, and 1 cup boysenberries

Preparation

1. preheat oven to 350°F. Blend honey and cheese in a food processor until smooth. Scrape down the bowl as necessary.

2. In a medium-sized bowl, mix sugar and cornstarch. Mix egg with 2 teaspoons of water in a separate bowl. Blend with water. Place bowls aside

3. Puff pastry should be rolled into 12-inch pieces. Place the squares on a floured surface. Divide into 9 equal pieces, each measuring 4 in. Place on a parchment-lined baking sheet. Spread about V/i tbsp. Spread the cheese mixture on each square in a 3-in.-long diagonal.

4. Mix cornstarch with 1 teaspoon. Add water. Continue to stir until dry cornstarch is gone, about 2 to 3 minutes. Spread the mixture on top of the cheese.

5. Each danish should be made by placing a comer on top of the filling and then brushing the dough with egg wash. Press to seal. The remaining comers can be left flat. Use egg wash to brush the dough.

6. Bake the danishes for 30 to 35 minutes or until they are crisp and golden. Transfer to cooling racks. Serve warm or cold.

PER DANISH 288 Cal., 56% (161 Cal. From fat; 4.3g protein; 18g fat (6.6g sat. ); 28 g carbo (1.1 g fiber); 140 mg sodium; 44 mg chol. LS/V

BOYSENBERRYWINE COMPOTE WITH GOAT CHEESE AND BASIL

SERVES AS AN APPETIZER

25 MINUTES PLUS 25 MINUTES TO COOL

This one is perfect for summer party recipes. The compote is sophisticated thanks to wine and black pepper. It’s easy to put together, and guests can enjoy it.

1 1/2 cups boysenberries, s/t cup each raspberry and blackberries
1/4 cup fruity, spicy red wine such as Grenache
1/3 cup sugar
1/4 to 2 tsp. 1/4 to V2 tsp. pepper
4 oz. 4 oz.

About Vsc thinly sliced fresh basil leaves.

Crunchy, thin crackers in parchment shape, best salted, but without any other seasonings

1. Combine the berries, wine, sugar, and salt in a large saucepan. Mash with a potato masher. The mixture should be brought to boil on medium heat. Reduce heat to medium-low and simmer the mixture, frequently stirring, for 10 to 20 minutes. To taste, add pepper. Let it cool to room temperature for about 25 minutes.

2. Incorporate the compote in a small bowl. Serve the compote on a board with cheese, basil, pepper grinder, and crackers so guests can enjoy it.

MAKE A STARTER Through step l, chilled for up to three days

PER APPETIZER SERVING: 81 Cal., 33% (33%), 27 Cal. (ram (at; 3 g protein; 3 g fat (2.1 g sat. }; 11 g carbo (0.6 g fiber}; 53 mg sodium; 6.5 mg chol. LC/LS/V

BOYSENBERRY MOUSE with COOKIE CRUMBLE

SERVES 6

45 MINUTES PLUS 3 HOURS TO CHILL

The vanilla mousse is topped with tart-sweet boysenberry sauce ribbons. It has a cloud-like texture. You can substitute raspberries or blackberries with the sauce. They aren’t as juicy as boysenberries.

1 envelope unflavored gelatin
2 1/2 cups boysenberries; 1V* cup each raspberry and blackberry, divided
1/4 cup plus Vi cups sugar
1 tbsp. 1 tbsp. lemon juice
1 1/4 cups whole milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup shortbread crumbles

1. In a small size bowl, combine gelatin with a cup of cold water. Let stand for 5 minutes.

2. In a food processor, blend I’A cups of boysenberries or 3A cups each raspberry and blackberries. Add V* cup sugar and lemon juice. Then strain the puree into a saucepan and press to extract liquid.

3. Mix gelatin mixture and then add 2 teaspoons. Into a strained puree (set remaining gelatin mixture aside). Stirring often, heat berry mixture on medium heat until it is steaming, but not boiling, for about 3 minutes. Let sauce cool in a bowl with some water. Take out of the ice bath.

4. Heat the remaining Vs. Cup sugar, milk in a medium saucepan on medium heat. Whisk frequently until sugar dissolves, about 2 to 3 minutes. Cook the remaining gelatin mixture, often stirring, until it becomes steamy, approximately 2 minutes. Place in an ice bath and whisk until it thickens but is still pourable. This can take 9 to 10 minutes.

5. Mix cream, vanilla, and milk in a large bowl until smooth. Add the thickened milk mixture. *

6. Each glass should be coated with 1 tablespoon of the mousse. Berry sauce. Continue layers until you have used all the sauce. Add any mousse leftover to the top. Use a cutting knife to cut through the layers and swirl. Cover with a towel and let cool for 3 hours.

7. Sprinkle desserts with crumbled shortbread, remaining berries, and a sprinkle of sugar.

MAKE A DAWN Through steps 6 to 1, chitted

PER SERVING 335 Cal. (53% (176 Cal.). From fat; 4.8g protein; 20g fat (II g sat. ); 36 g carbo (1,4 g fiber); 98 mg sodium; 62 mg ctioL IC/LS

 

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