Developed in Scotland, the tayberry is a hybrid of the blackberry and the raspberry. It's a large berry, long and conical in shape and deep reddish-purple, with the flavour and scent of the blackberry.
Tayberries can be a little tart, but use them as you would blackberries and raspberries. They work well in cooked dishes such as pies, or in fruit sauces, jams and jellies. They can also be added to uncooked desserts such as summer pudding, ice cream or sorbet.