You may think that only Huck Finn was named Hucklebery. But BabyNames.com actually lists Huckleberry as “ primarily a male name of American origin that means Sweet Berry.”

Most of the fruits we enjoy today were brought to America from Europe. North America’s native fruits* are a selection of berries: blackberries, black raspberries, blueberries, cranberries, elderberries, huckleberries and red raspberries,

Huckleberries were America’s first wild foraged commercial fruit. They are members of the same family and genus (Ericaceae, Vaccinium) as two other small blue berries: the blueberry (Vaccinium angustifolium) and the bilberry (Vaccinium myrtillus L.). There are also four species of huckleberries in another genus, Gaylussacia.

But enough botany; back to history.

In 1615, the explorer Samuel de Champlain observed the Algonquin First Nation picking wild huckleberries.

Huckleberries are extremely time consuming to-pick (as are blackberries and raspberries, which grow on thorny bushes). Some tribes crafted special rakes for combing through bushes from wood and bone to aid in the harvest.

Delicious to eat fresh, they would also be preserved by sun-drying, in the manner of currants and raisins. They also were used medicinally†.

The New World settlers embraced huckleberries, and soon the Algonquins began trading barrels of them.
 
 
HUCKLEBERRIES TODAY

The peak season only lasts 2-3 weeks per year, between mid-August to mid-September, depending on location. They grow extensively in the Western states and along the Pacific Coast.

While blueberries have a soft inside and are full of soft seeds, huckleberries (and their close relative, bilberries) have a slight crunch. This is due to tiny hard seeds inside.

The crunch comes with intense flavor. Mountain huckleberries have a flavor that has been described as a combination of blueberry, fig, pineapple and ripe banana.

Other varieties include the black huckleberry and the blue (Cascade) huckleberry (Vaccinium deliciosum—what a tasty name!), grow in various habitats, including mid-Alpine regions.

Other varieties are native to the eastern and southeastern parts of the U.S..

Huckleberries grow on perennial evergreen shrubs (bushes) that are about 2 to 3 feet tall but can grow as high as 10 feet.

Depending on the variety, the small, round fruits are black, blue or red. Blue huckleberries look like blueberries (see photos #3 and #4).

All huckleberries are used in the same ways as their better-known cousin: raw, baked into pies and muffins, jams and preserves, and also used to make beverages, candies, puddings and syrups.

Since huckleberry season is almost upon us, keep an eye out, and enjoy your fair share.
 
 
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*Latin America contributed avocados, cacao, cherimoyas, chile peppers, papayas, passionfruit, pawpaws, pineapples, soursops, squash and tomatoes. (Yes, chiles, squash and tomatoes are botanically classified as fruits.) Here are more native food origins.

†The berries, leaves and stems are rich in flavonoids (a type of antioxidant). The juice was used as a mouthwash and appetite stimulant, as a tonic, diuretic and laxative. The leaves and stems were brewed into a tea to help with sore throats, inflamed gums, diarrhea and other conditions. As an anti-inflammatory, the berry was used to treat infections, pain and heart ailments.

[1] A dish of fresh-picked huckleberries (photo © Artem Beliaikin | Unsplash).

[2] Huckleberries on the bush (photo © Plant Instructions).

[3] Up close (photo courtesy Wise Geek).

[4] In comparison, a box of blueberries (photo © Good Eggs).

[1] A mixed berry pie made in a skillet (photo © DeLallo).

[2] You can use mixed berries or stone fruits (photo © Nick Bonderev | Pexels).

[3] We prefer these puff pastry sheets from Dufour (photo © Our Harvest).

[4] Blueberries make a delicious compote, with or without the balsamic (photo © Good Eggs).

[5] However, adding balsamic vinegar to the compote adds tang to the sweetness (photo © Pompeian | Facebook).

We made this fun pie last weekend. We didn’t have a 12″ skillet, so we used a 10″ pie pan.

The shape evokes a rustic galette or crostata, a crust hand-shaped to stand on its own before pie pans were widely available (here’s more about them).

But this isn’t a rustic galette—unless you have neither skillet nor pie pan and want to make one.

The balsamic blueberry compote, which is served on the side with ice cream, adds a tangy twist.

We liked it so much when we made it last weekend, that we’re making another one today—and we’re tripling the amount of blueberry compote so we’ll have enough to serve with pound cake, ice cream shortcake and on toast.
 
 
RECIPE: SKILLET BERRY PIE WITH BALSAMIC BLUEBERRY COMPOTE

While this mix of fresh berries (strawberries and blackberries) gives the filling more layers of flavor, you can use whatever berries you like. You can also substitute stone fruits or make the the entire filling stone fruits (apricots, cherries, nectarines, peaches, plums).

Thanks to DeLallo for the recipe.
 
Ingredients

 
For The Balsamic Blueberry Compote

 
To Serve

 
Preparation

1. MAKE the compote by combining the blueberries and sugar in a heavy-bottom saucepan over medium heat. Use a fork to crush the berries as they begin to simmer. Cook the berries until the sugar is completely dissolved, about 5 minutes.

2. ADD the balsamic vinegar, lemon zest and lemon juice and simmer for 10 minutes, stirring often. Remove from the heat and let the compote cool.

3. TRANSFER the cooled compote to a container and refrigerate for 1 hour, or until cold. Meanwhile…

4. USE a rolling pin to roll the pastry sheets together, making one large circle of dough. Place the dough in a 12″ cast iron skillet, using your fingers to ease it into the corners. Refrigerate for 30 minutes.

5. HEAT the oven to 400°F. Make an egg wash by whisking the egg yolk with 1 tablespoon of water. Set aside.

6. COMBINE the strawberries, blackberries, sugar, balsamic vinegar, cornstarch and salt in a large bowl, and toss until the berries are fully coated and cornstarch is dissolved. Transfer the berry mixture to the skillet and spread in an even layer over the crust.

7. FOLD the edges of the crust up and over the berry filling, overlapping and pleating the dough as you go. Brush the top of the crust with the egg wash.

8. BAKE until the crust is a deep gold brown and the filling is bubbling, about 50 minutes. If the crust begins to brown too early, cover it loosely with foil to prevent burning.

9. REMOVE the skillet from the oven and allow it to cool completely. Serve with ice cream, whipped cream or mascarpone, and the balsamic blueberry compote.
 
 
> THE HISTORY OF PIE

> THE DIFFERENT TYPES OF PIE & PASTRY

Mesoamericans “discovered” the avocado, which had grown there for perhaps 50 million years. They called it ahuacatl, ah-hwa-CA-tay, which the Spanish conquistadors transcribed to aguacate. Archaeologists have found evidence of avocado consumption that dates back almost 10,000. Initially, people simply gathered wild avocados. Mesoamerican tribes such as the Olmec and the

Here’s more history of the avocado.

What’s your favorite recipe with avocados? Whatever it may be, check out these…
 
 
40 MORE AVOCADO RECIPES

We’ve omitted guacamole, which has its own holiday: National Guacamole Day, November 14th. Check out these guacamole recipe ideas plus a guacamole party bar and guacamole garnishes.

> How to pick a ripe avocado.

> How to ripen avocados quickly.

Once you have a ripe one, whip up:

Sushi Donuts

 
 
SEASONAL AVOCADO RECIPES

[1] The avocado originated in Mesoamerica (photos #1 and #2 © Haas Avocado Board).

[2] Add a wedge to everything from breakfast eggs to lunch salads to dinner mains.

[3] Grilled avocados are a treat. Here’s how to grill them (photo © Rachel Matthews | California Avocado Commission).

[4] One of our favorite recipes: avocado boat stuffed with ceviche (photo © Avocados From Mexico).

[1] Mom’s Classic Cheesecake recipe is made in 6″ springform pans (both photos © Green Valley).

[2] Green Valley Lactose Free Cream Cheese is also organic.

Want to celebrate National Cheesecake Day (July 30th) but have lactose issues?

There’s a great lactose-free cream cheese just waiting to be turned into cheesecake.

Pick up Green Valley Lactose Free Cream Cheese and bake away!

The excellent Green Valley line of organic, lactose-free dairy products also include:

 
They taste just like the conventional versions.

The products are processed as little as possible. The cream cheese, for example, has no gums or other thickeners.

The result is pure and flavorful, just organic cream and the cultures that are used.
 
 
LACTOSE-FREE CHEESECAKE RECIPES

These recipes, developed in the Green Valley kitchen, are a collection of classic cheesecakes and bars, as well as fun variations like cheesecake jars and truffles.

 
 
> How about some conventional cheesecake recipes?

July 30th is National Cheesecake Day. Last month we published a roundup of 43 cheesecake recipes, including classic, creative, full-size, individual, frozen and savory cheesecakes.

Today, we have a no-bake cheesecake. Why turn on the oven on a hot day, when you can serve a stunning, easy-to-make dessert without it?

Another bonus: this cheesecake has a gluten-free crust, made with almonds, walnuts and Medjool dates (the different types of dates).

The crust not only delivers extra layers of flavor, but nutrition, too.

And you don’t need a spring-form pan, just a pie plate.

The cheesecake sets in the refrigerator. You can make the recipe in the morning and serve it at dinner.

Thanks to Hello Fresh for the recipe.

> The history of cheesecake.
 
 
RECIPE: NO BAKE CHEESECAKE WITH FRESH FRUIT TOPPING

This recipe can be made year-round, with bright berries and stone fruits in the summer, and different-colored citrus fruits in the winter.
 
Ingredients For The Crust

 
Ingredients For The Filling

 
Preparation

1. MAKE the crust. First pulse the almonds and dates together in a food processor until well chopped. Add the walnuts, vanilla extract, cinnamon, and salt and blend until well combined, with only small chunks visible.

2. ADD the mixture to a lightly oiled pie plate and press down gently until even. Refrigerate at least 20 minutes, preferably close to one hour. Meanwhile…

3. BEAT the cream cheese and sugar with an electric mixer in a large bowl until smooth, 2-3 minutes. Reduce the speed to low and slowly add the heavy cream. Once all are added, increase the speed to medium and beat until peaks form, about 3 minutes.

4. STIR in the lemon juice before spreading evenly into the crust. Loosely cover with plastic wrap and refrigerate until the filling sets completely, 4-6 hours. Top with fruit just before serving.
 
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*The Medjool is a large, sweet date (Phoenix dactylifera), originally from the Tafilalt region of Morocco. Medjools are a larger date, with more caramel-like flavors than other varieties. Today it is also grown in Iran, Israel, Jordan, Saudi Arabia, South Africa and the U.S. Israel currently produces more than 60% of the global Medjool crop, and is the world’s largest exporter of Medjool dates. In the market, look for Medjools from California’s Bard Valley, which are lush, rich and delicious.

[1] A no-bake cheesecake topped with fresh fruit (photo © Hello Fresh).

[2] A crust made from almonds is gluten free, and adds fiber, protein and vitamins not present in cookie crusts (photo © Good Eggs).

[3] Medjool dates from California. Dates deliver a significant amount of fiber and variety of vitamins and minerals, including B vitamins, copper, iron, magnesium and potassium. The Medjool variety also has a significant amount of calcium (photo © Bard Valley Natural Delights).