Wild Berries of The Southern Avalon

For those of us lucky enough to wander the barrens near St. Shotts, we already know that there are hidden treasures among the low, hardy shrubs of the barrens.

The Bounty of the Barrens

These windswept landscapes, toughened by salt spray and winter’s icy grip, are home to some of the most cherished wild berries in the world — cloudberries (we call them bakeapples), blueberries, lingonberries (known as partridgeberries here), and cranberries (what we call marshberries in Newfoundland). All these berries are deeply woven into the island’s culture, cuisine, and history.

Growing up here on the southern Avalon, I have so many memories of picking berries as a child — the feel of the cool damp air, the scratch of the low shrubs against my knuckles, and the bright pop of colour as the berries filled my bucket. There’s just something deeply satisfying about coming home with a wild harvest from this rugged land.

Marshberries

Now that I’ve returned to St. Shotts and built a life here at The Keeper’s Kitchen, those traditions have become even more precious. My mom has even shared some of her prized berry-picking spots with me. This passing on of knowledge holds its own value for me, and it's something I cherish deeply. Plus she knows the places where the bakeapples and partridgeberries are plenty!

Regina in her glory!

It is truly a privilege to walk out the door, breathe the salt-tinged air, and know that a bounty of wild food awaits close by.

The Golden Prize: Bakeapples

Perhaps the most prized of all Newfoundland berries is the bakeapple, or cloudberry as the rest of the world calls it. These golden-orange gems thrive in the damp, peat bogs along the windswept barrens, ripening to a soft, almost custard-like texture by late summer. They're considered rare because of the short window for picking them. Once they start to ripe, they can over-ripen very fast.

The name 'bakeapple' is said to have come from a misinterpretation of the French phrase "baie qu’appelle?" — or "what is this berry called?" Over time, this question transformed into the word we use today.

Bakeapples have a unique, slightly tart flavor with hints of honey and apricot, making them perfect for jams, sauces, and desserts. We love weaving them into our dishes here at The Keeper’s Kitchen, adding a taste of the land to our menus and connecting our guests to this place in a very real way.

Partridgeberries: The Tart, Tenacious Survivor

Partridgeberries, known elsewhere as lingonberries, are another staple of Newfoundland’s culinary heritage. These small, bright red berries cling to the ground, thriving in the nutrient-poor soils of the barrens.

Partridgeberries have a sharp, tangy flavor that holds its own in sauces and jams, often paired with local game meats or used to cut through the richness of a thick stew. It’s a thrill to watch these berries ripen, knowing they’ll soon make their way into our partridgeberry jam or a bright sauce paired with meat.

Marshberries: Tart and Wild

Marshberries, known more commonly as cranberries outside Newfoundland, are a tart, deeply pigmented berry that thrives in the cool, acidic soils of boggy wetlands.

They have a bold, assertive flavor that stands up well to sugar and spice, making them a perfect base for holiday sauces and preserves. These are a must for any wild food lover’s pantry, adding a bright, tangy note to savory dishes and desserts alike.

Each year, we love to dry some of these berries and use them atop our overnight oats for a pop of taste and colour, or add them in a festive shortbread treat.

A bowl of yummie-ness!

Newfoundland Blueberries: Small but Mighty

Finally, we come to the humble blueberry. Newfoundland’s wild blueberries are smaller and more intensely flavored than their cultivated cousins, bursting with the concentrated taste of summer.

These tiny berries are packed with antioxidants and are a staple in pies, jams, and traditional berry puddings. I love picking them, often with purple-stained fingers and lips because they are just irresistible and are one of my favourite tastes of summer. 

Bakeapple Jam Recipe

If you’re lucky enough to come across a patch of bakeapples, here’s a simple recipe to preserve their flavor long after the summer sun has set.

Ingredients:

• 4 cups fresh bakeapples, cleaned

• 1.5 cups sugar or to taste (depends on berry ripeness)

• 1/2 cup water (or less if berries are juicy)

• 1 tablespoon lemon zest (optional, for a bit of extra brightness)

Instructions:

1. In a large, heavy-bottomed pot, combine the bakeapples, sugar, and water.

2. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.

3. Reduce the heat to low and simmer for about 20-30 minutes, or until the berries break down and the mixture thickens to a jam-like consistency.

4. Stir in the lemon zest if using, then pour the hot jam into sterilized jars and seal.

5. Store in a cool, dark place for up to a year, or refrigerate once opened.

A Taste of Tradition

For Newfoundlanders, these berries are more than just seasonal treats; they are a connection to the land and a reminder of the island’s wild, unyielding spirit.

Who else is anxiously waiting for berry-picking season to begin?

Whether gathered by hand on a blustery August morning or as jam spread over fresh bread just out of the oven, they carry the taste of this place and there is history in every bite.

Have you ever foraged for bakeapples or cooked with partridgeberries? Share your favorite recipes and memories in the comments!