Below is a list of all known varieties for Salmonberry. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Alaskan Salmonberry | A regional designation for the variety found in the colder, northern range of its habitat, known for its resilience and tartness. |
| Coastal Salmonberry | A regional designation for the variety found in the dense, moist forests of the Pacific coastline; often produces large, soft berries. |
| Double Salmonberry | An ornamental variant known for having double rows of petals on the flower, but still produces edible fruit. |
| Orange Salmonberry | A color distinction for the fruit that falls between yellow and red, representing the most common color found in the wild. |
| Red Salmonberry | A color distinction for varieties that produce red fruit; these are typically found in shaded areas and are often tarter and less sweet than the yellow form. |
| Rubus Spectabilis (Botanical) | The formal botanical species name for the salmonberry, emphasizing its distinction from other Rubus species. |
| Rubus Spectabilis (General) | The botanical species name for the Salmonberry; produces edible fruit resembling a large, yellowish-orange raspberry. |
| Salmonberry Concentrate | The liquid concentrate, used primarily for flavoring and to create high-acid syrups. |
| Salmonberry Extract | The flavor extract derived from the fruit, used in specialty beverages and desserts. |
| Salmonberry Jam (Wild Berry) | A culinary distinction for preserves made using the soft, highly perishable fruit, often requiring high pectin additions. |
| Salmonberry Preserve Grade | A culinary distinction for berries selected for their softness and flavor, ideal for making jams and preserves. |
| Salmonberry Shoots (Edible) | The tender, young shoots of the salmonberry plant; peeled and eaten raw or cooked by indigenous populations, often with salmon. |
| Salmonberry Shoots (Peeled) | A specific distinction for the tender young shoots of the plant, peeled of their tough outer bark for raw consumption or light cooking by indigenous populations. |
| Salmonberry Syrup | A thick, sweet syrup made from cooking and reducing the juice of the berry, used widely in desserts and beverages. |
| Salmonberry Wine (Fruit Wine) | The fermented product of the berry; known for a subtle flavor and light color, sometimes compared to a very light red wine. |
| Wild Salmonberry (Foraged) | A distinction emphasizing berries gathered from natural habitats along the Pacific coast of North America. |
| Yellow Salmonberry | A color distinction for the common variety; known for its large, yellowish-orange fruit, which is generally the sweetest and most commonly consumed form. |