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Caperberries are the immature fruit of the Caper bush.

Normally, the Caper bush's unopened flower buds are harvested before they bloom, and sold as Capers.

If the buds are allowed to blossom, and produce fruit, Caperberries are the very young, immature fruit that is produced.

Caperberries are about the size of a very small grape. They have pale olive-coloured skin only about 1 mm thick, with faint white stripes. They are white inside, with tiny, crunchy seeds that are very flavourful. After pickling, they will have the same firmness as green olives. Caperberries are sometimes sold still attached to the stalk.

They are cured in brine, then pickled in vinegar. Caperberries have a milder flavour than capers, but acquire a salty, tangy taste from the processing.

Serve Caperberries as a nibbly as you would olives, or use in cocktails as you would olives.

See also:


Aceto Dolce; Alum; Branston Pickle and Sardine Sandwiches Recipe; Branston Pickle; Bread and Butter Pickles; Caperberries; Capers; Chow-Chow; Cocktail Onions; Cornichons; Deep-Fried Pickles; Dill Pickles; Gardiniera; Godeulppagi Kimchi; Hot-Pickled Mustard Root; Japanese Pickles; Kimchi; Lime (Chemical); Pickle Chips; Pickle Juice; Pickled Eggs; Pickled Onions; Pickled Walnuts; Pickles; Pickling Cucumbers; Pickling Lime; Pickling; Preserved Lemons; Preserved Mustard Greens; Sauerkraut; Yum Yum Pickles

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Also called:

Capparis spinosa (Scientific Name)


Oulton, Randal. "Caperberries." CooksInfo.com. Published 11 August 2004; revised 02 December 2007. Web. Accessed 03/20/2018. <http://www.cooksinfo.com/caperberries>.

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