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.