Tayberry
The Tayberry ( Rubus fruticosus x idaeus , Engl. Tayberry ) is a berry fruit variety introduced in 1977 . It was named after the Scottish River Tay .
Botanically, it is a cross between blackberry and raspberry . Tayberries were by Derek Jennings at the Scottish Crops Research Institute (SCRI) in Invergowrie ( Scotland bred).
Tayberries are relatively robust and cold-resistant, which is why they are valued in Scotland. The shape of the plant is similar to that of the blackberry and, like it , has tendrils that are approx. 4 m long and studded with solid spines . Its collective fruit resembles that of the raspberry, but it is longer and tapers conically at the bottom. The harvest takes place from mid-July. The fruits have a distinctly sour taste and are therefore used less than fresh fruits, but rather in jams , fruit sauces , other fruit preparations or in fruit mixes.
Tayberries are low-fructose fruits and are therefore mostly tolerated in the case of fructose malabsorption.
The Williams Bros Brewing Co in Alloa (Scotland) brews from Tayberries, malt and hops a Roisin called beer .
Individual evidence
- ^ Scottish Crop Research Institute: Crop Protection in Northern Britain. Scottish Crop Research Institute, 1984, p. 376 ( limited preview in Google book search).
- ↑ a b Kevin West: Saving the Season. Knopf Doubleday Publishing Group, 2013, ISBN 978-0-307-95768-9 , p. 497 ( limited preview in Google book search).
- ^ Róisin - Beer - Williams Bros. Brewing Co. In: williamsbrosbrew.com. Retrieved June 8, 2017 .