Berries
Berries are a versatile fruit to stock because they can be used in a main dish, as an add-on, and for beverages and desserts. Learn more below about berry types and how to best purchase them for your operation. Before purchasing, discover everything you need to know about popular berry varieties; grades and standards, and storage and handling.
Popular Berry Varieties & Applications
- Popular types of berries are strawberries, blueberries, blackberries and raspberries
- Popular types of berries are strawberries, blueberries, blackberries and raspberries
- For instance, strawberries are mainly sourced from California, Mexico and Florida, depending on the time of the year; however, other imports may be utilized to support demand
Conventional berries tend to be more popular for foodservice compared to organic berries, due to better availability and lower pricing.
Berries are extremely versatile and can be used across the menu as a main ingredient, a complementary ingredient, in drinks and as garnishes. Berries complement each other both in flavor and color. Berries can typically be substituted for each other in menu applications.
Berries make great additions to meals and beverages throughout the day:
- Add in smoothies or fruit-infused water
- Include on breakfast bars for topping cereal, yogurt or oatmeal, or use in overnight oatmeal
- Add to pancake and waffle batter, after pouring batter on grill, to avoid smashing the berries or as toppings for French toast
- Use in jams and jellies, or in crepes, pastries and pies
- Add a sweet taste to a green salad by including berries, or use in a traditional fruit salad or fruit cup
- Berries make attractive garnishes in cocktails, such as champagne
- Berries lend flavor with muddling, and also add a twist to traditional cocktails, such as strawberry mojitos
- Dip in chocolate to make a dessert or garnish
- Stem berries are typically requested for Valentine's Day and Mother's Day
Berry Sizing and Packaging
| VARIETY | PACKING TYPES AND SIZES | |
|---|---|---|
| Strawberries | 8/1 lb. trays 4/2 lb. trays 2/4 lb. trays |  |
| Blueberries | 12/6 oz. clamshells per tray 12/1 pt. clamshells per tray 12/18 oz. clamshells per tray |  |
| Blackberries | 12/6 oz. clamshells per tray 12/12 oz. clamshells per tray 8/18 oz. clamshells per tray |  |
| Raspberries | 12/6 oz. clamshells per tray 8/9 oz. clamshells per tray 6/12 oz. clamshells per tray |  |
Berry Grading
Grades of Strawberries
U.S. No. 1 Strawberries Must Meet the Following Requirments:
- Of one variety or similar varietal characteristics with the cap (calyx) attached
- Firm, not overripe or undeveloped
- Free from mold or decay
- Free from damage caused by dirt, moisture, foreign matter, disease, insects, mechanical equipment or other means
- Each strawberry has no less than three-fourths of its surface showing a pink or red color
- Unless otherwise specified, the minimum diameter of each strawberry is no less than ¾ inch
U.S. Combination Strawberries Must Meet the Following Requirements:
- Consists of U.S. No. 1 and U.S. No. 2 strawberries, except for size, provided that at least 80 percent, by count, of the strawberries meet the U.S. No. 1 grade requirements
- Unless otherwise specified, the minimum diameter of each strawberry is no less than ¾ inch
U.S. No. 2 Strawberries Must Meet the Following Requirements:
- Free from decay and serious damage caused by dirt, disease, insects, mechanical or other means
- Each strawberry has not less than one-half of its surface showing a pink or red color
- Unless otherwise specified, the minimum diameter of each strawberry in not less than ⅝ inch
Grades of Blueberries
U.S. No. 1 Blueberries Must Meet the Following Requirments:
- Similar varietal characteristics
- Clean; well-colored; not overripe; not crushed, split or leaking; not wet
- Because of size differences between varieties and the difference in size preference in various markets, there are no size requirements in the grade
- Free from attached stems, mold, decay, insects, or when there is visible evidence of the presence of insects, mummified berries and clusters
- Free from damage caused by shriveling, broken skins, scars, green berries and other means
Grades of Fresh Blackberries
U.S. No. 1 Blackberries Must Meet the Following Requirments:
- Consists of one variety which is firm, well-colored, well-developed and not overripe
- Free from caps (calyxes), mold and decay, and from damage caused by dirt or other foreign matter, shriveling, moisture, diseases, insects, mechanical equipment or other means
U.S. No. 2 Blakcberries Must Meet the Following Requirments:
- Consists of one variety which fails to meet the requirements of the U.S. No. 1 grade, but do not contain more than 10 percent, by volume, of berries in any lot which are seriously damaged by any cause, including not more than 2 percent for berries which are affected by mold or decay
Grades of Fresh Raspberries
U.S. No. 1 Raspberries Must Meet the Following Requirments:
- Consists of one variety which are well-colored, well-developed and not soft, overripe or broken
- Free from cores, sunscald, mold and decay, and from damage caused by dirt or other foreign matter, shriveling, moisture, diseases, insects, mechanical or other means
U.S. No. 2 Raspberries Must Meet the Following Requirments:
- Consists of one variety which fail to meet the U.S. No. 1 grade requirements, but do not contain more than 10 percent, by volume, of berries in any lot which are seriously damaged by any cause, including not more than 2 percent for berries which are affected by mold or decay
Berry Storage and Handling
- Check to make sure all berries are fresh, cold and dry, without other items stacked on top of their containers
- Don't wash berries until just before serving, and rinse strawberries with green caps attached, so flavor does not get washed away
- Berries should be kept cold until served, and are best served at room temperature to provide best flavor experience
| BERRY | STORAGE INFORMATION |
|---|---|
| Strawberries |
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| Blueberries |
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| Blackberries |
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| Raspberries |
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