Common Name: Cloudberry

Alternate names are Bakeapple or Salmonberry.

Scientific Name: Rubus chamaemorus

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Cloudberries are native to cool bogs in the Arctic and subarctic climates of Scandinavia, Russia, Siberia, Alaska, and Canada. The indigenous peoples of the far north relied on them as an important and rare source of vitamin C, which is vital to preventing scurvy. They are largely wild foraged and have resisted attempts at commercial cultivation until fairly recently.

Cloudberries are considered an endangered species, and their harvest is regulated in some countries and regions.

Interesting Facts: The Finnish €2 coin displays an image of cloudberry flowers.

Uses: Cloudberries are used in Nordic cuisine in preserves, desserts, and liqueurs.

Selection & Storage: Look for berries that are amber to gold in color; red berries are unripe and very sour. They should be plump and glossy, not shriveled, and smell fresh, not fermented.

Use fresh berries as soon as possible. They can be preserved in jams or frozen for long-term storage. They can be refrigerated for up to two days if necessary. Cloudberries should be handled carefully and stored in a single layer as they bruise easily.

Taste Rating: ☆☆☆☆☆

Cloudberries are not yet rated.

The Culinary Compendium is a working archive. If you have encountered this ingredient in your own research, regional cooking, historical sources, or family tradition. I invite you to leave a note below. Each entry grows richer with time.