An unusual crop for gardeners to try, garden huckleberries are loaded with small, jet black shiny, ½” berries. Not for eating raw, but best cooked with other fruits such as apples, lemons and grapes to make jellies, preserves and pies.
Well maintained strain, heavy yields of 3-4” yellow skinned and white fleshed fruits. Popular in Victorian times for making sweet pickles and pies. Highly recommended for making peach-like cantaloupe preserves.
A recently rediscovered heirloom native to Mexico and Central America. Vining plants are loaded with 1″ miniature watermelon like fruits. Delightful flavor, sweet and almost salty, great when chopped and added to salads.