Season Fifteen, Episode Four. The Fruits and Veggies of the Future
Learn about the boysenberry, a bold hybrid berry with a deep, sweet, and tangy flavor all its own.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: I am good, just swaying in the breeze. How about you?
Amiyah: Feeling great and ready to learn something new.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Boysenberries!
Amiyah: The wheel landed on the boysenberry, a bold hybrid berry with a flavor all its own. The hosts loved digging into this delicious garden invention.
Poke: Buckle up, folks. We are doing boysenberries today.
Poke: Give me the history. Where did boysenberries begin?
Amiyah: The boysenberry was created in the early twentieth century in California by crossing several berries, and it was named after the grower who saved the struggling vines.
Poke: Rescued and shared by a famous berry farm, the boysenberry became a beloved treat for jams, pies, and fresh eating.
Amiyah: What are the facts that are going to blow my mind today?
Poke: A boysenberry is a cross of several berries, including blackberry and raspberry.
Amiyah: Wait, really?
Poke: It is large, deep purple, and very juicy.
Amiyah: Okay, that is so good to know.
Poke: Its flavor is a rich blend of sweet and tart.
Amiyah: I did not know that at all.
Poke: It is delicate, so it is often made into jam.
Amiyah: Let us talk varieties. What is out there?
Poke: Boysenberries are a hybrid grown in a few forms.
Amiyah: Tell me more.
Poke: Fresh boysenberries are juicy and bold.
Amiyah: Thornless boysenberries are easier to pick.
Poke: Okay, that is so good to know.
Amiyah: Frozen boysenberries are handy for baking.
Amiyah: I love this part. How do different cultures enjoy it?
Poke: In the United States, boysenberries fill classic pies.
Amiyah: That tracks.
Poke: In New Zealand, they are a popular jam and ice cream flavor.
Amiyah: Wait, really?
Poke: In Australia, they are baked into desserts.
Amiyah: Okay, that is so good to know.
Poke: Around the world, they are simmered into rich syrups.
Amiyah: Time for the Myth of the Week. What do people get wrong?
Poke: A lot of people think some people think a boysenberry is just a kind of blackberry.
Amiyah: See, this is why I love this show.
Poke: Here is the truth. It is a special hybrid that mixes several berries, which gives it a bolder, more complex flavor than a plain blackberry.
Poke: A listener wrote in. Let us hear it.
Poke: Why are boysenberries hard to find fresh?
Amiyah: Great question.
Amiyah: They are soft and do not travel well, so fresh ones are usually picked locally, while most boysenberries become jam, syrup, or frozen fruit.
Amiyah: Alright, real talk. Here is what I actually think.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Classic Amiyah take. I respect the commitment to the bit.
Amiyah: Amiyah loves boysenberry jam spread thick on toast.
Poke: Poke prefers them baked into a deep purple pie.
Poke: I mean, you are not wrong, but you are also very dramatic about it.
Amiyah: Time for the Fun Fact Lightning Round.
Amiyah: Boysenberries are a berry hybrid.
Poke: They are large and deep purple.
Amiyah: They are sweet and tart at once.
Poke: They are delicate and juicy.
Amiyah: So what did we take away from this one?
Poke: The hosts learned that the boysenberry is a bold hybrid berry invented in California, rich and juicy, beloved in jams, pies, and desserts around the world.
Amiyah: And now my favorite part, the recipe.
Poke: Today we are making Fresh Boysenberry Jam. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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