That deep blue colour tells a story.
Haskaps are naturally rich in polyphenols, especially the anthocyanins that create their blue-purple skin, deeply coloured flesh and vivid juice. A 2024 analysis of ten cultivars found anthocyanins made up 90.0–92.4% of the measured polyphenol profile, with cyanidin-3-O-glucoside the dominant anthocyanin.
A flavourful alternative to familiar berries.
Ripe haskaps combine sweetness, acidity and an aromatic berry character. They can be eaten fresh and also hold their personality in yoghurt, smoothies, baking, preserves and savoury sauces. That versatility makes them an appealing way to add more variety and colour to everyday fruit choices.
Researchers are taking a closer look.
Early human studies have explored concentrated haskap preparations in areas including cognition and exercise performance. A small pilot study in older adults tested anthocyanin-rich haskap extract, while a placebo-controlled study with 30 recreational runners reported improvements in selected running outcomes after freeze-dried haskap berry consumption.
A promising food, with more to learn.
These early studies add to the excitement around haskaps, while the amount and form consumed in research can differ from a serving of fresh fruit. Cultivar, ripeness and growing conditions also influence composition. We see this as a reason to keep growing, tasting and learning—not to reduce a remarkable berry to a single claim.
Our vision for Australian haskaps.
Today we sell plants. Our longer-term goal is to develop flavourful, juicy Australian berries and products that make the crop easier for more people to enjoy. Genetic selection, careful growing and product development will shape that future.
Explore ways to enjoy haskap flavour · Grow haskaps at home