We're all familiar with strawberries, blueberries, raspberries and blackberries. When they come into season, we gladly fill up on them before they dissappear again just a short three months later. And while these berries are delicious, there are so many more varieties you can be enjoying. Since all berries are in season now, this is the perfect time to learn about these lesser-known fruits. You might not have access to all the different varieties depending on where you live, but you can find many of them at your local farmer's market; or if you're up for it, you can pick them in the wild (just be sure that you're eating the right fruit, some berries can be toxic!).

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  • Currants

    Currants are small fruits that grow in cool and moist climates. They can be red, purple or white in color. Currants have a rich and tart flavor that works well in preserves.

  • Gooseberry

    The gooseberry is a small, tart fruit that's best used in baked goods such as pies, crumbles and cobblers. It grows on thorny shrubs, from May through August.

  • Huckleberry

    The huckleberry is a small blueish-blackish fruit that's related to the blueberry. They have a slightly thicker skin, aren't quite as sweet as the blueberry, but are just as tasty.

  • Elderberry

    Elderberries are blueish-black in color and they grow in cool, moist climate. They are similar to currants and are good for making preserves or wine.

  • Boysenberry

    The boysenberry was created in the 1920s by Rudolph Boysen. It's a cross between a European raspberry, common blackberry and a loganberry. They're known for their distinctly tart flavor and can be enjoyed plain or in baked goods.

  • Lingonberry

    Lingonberries are found in Scandinavia and are similar to the North American cranberry. Like cranberries, lingonberries are tart and are most often used to make jams and syrups.

  • Logan Berry

    The logan berry (pictured in front) is a cross between a blackberry and a raspberry. Its taste is similar to a blackberry, but it is dark red in color.

  • Buffalo Berry

    The buffalo berry grows wild throughout the west. Its red fruit is good for eating plain, dried or for baking with.

  • Salmonberry

    The salmonberry is found near stream regions and moist forests, and is native to Canada and Alaska. The fruit is pink and resembles the raspberry.

  • Tayberry

    The tayberry is a cross between a raspberry and blackberry. It originated in Scotland, near the Tay river. They can be eaten raw, and are great for preserves.

  • Dewberry

    Dewberries are wild blackberry-like fruit that grow on long vines. They grow in the Pacific Northwest and in Europe. Their slightly tart flavor makes them suitable for baking.

  • WATCH: How To Make Gooseberry Jelly