Small berry, big kitchen personality.
Haskaps balance berry sweetness with a bright tang. Their intensely coloured juice looks beautiful in yoghurt, smoothies, sorbets, ice-cream, jams and fruit sauces—and their acidity also works in glazes, marinades and barbecue sauce.
Three ideas to try.
- Haskap coffee cake — a jam layer beneath a brown-sugar and almond topping.
- Haskap barbecue sauce — berries, bourbon, molasses and a little chilli.
- Haskap cocktails — bright, colourful serves for haskap liqueur.
Fresh, frozen or preserved.
Enjoy ripe fruit fresh, freeze it for later, or capture the flavour in jam and compote. Taste as you go: the balance of sugar and acidity varies between selections and seasons.
Grow the ingredient.
We currently offer haskap plants, giving gardeners the chance to discover the fruit from flower to harvest. Berry foods and drinks are part of our longer-term vision as Australian production grows.
Choose a plant pack · Discover why researchers are interested