This list includes 20 Berries that start with C, ranging from “Calafate” to “Currant”. These fruits are typically small, colorful, and rich in flavor. You’ll find them used fresh, in jams, baked goods, and traditional remedies.

Berries that start with C are edible small fruits whose common names begin with the letter C. They include true botanical berries and culinary kinds, each with regional food and cultural uses.

Below you’ll find the table with: Common name; Scientific name; Category; Season; Region; Nutrition; Uses; Notes.

Common name: The familiar name you’ll recognize in recipes and gardens, useful for quick identification and searching.

Scientific name: The Latin name that ensures precise identification across languages and helps you find botanical information.

Category: Shows whether the berry is a true botanical berry or a culinary/common berry, clarifying how it’s classified.

Season: Gives the main harvest months or peak season so you know the best time to pick or buy them.

Region: Describes native range or principal growing regions, helping you understand where each berry thrives naturally.

Nutrition: Highlights key nutrients or antioxidants so you can compare health benefits at a glance.

Uses: Summarizes common culinary and nonculinary uses, helping you decide how to cook, preserve, or apply them.

Notes: Provides quick cultural context, warnings, or citation links for deeper reading and safe, informed use.

Berries that start with C

NameScientific nameBotanical statusNative range/Regions
CranberryVaccinium macrocarponTrue berry (botanical)Northeastern North America
CurrantRibes rubrumTrue berry (botanical)Europe, Western Asia
CloudberryRubus chamaemorusCulinary/Common berry (aggregate/accessory)Arctic, Scandinavia, Northern North America
CrowberryEmpetrum nigrumTrue berry (botanical)Circumpolar: Arctic, Northern Europe, North America
Cape gooseberryPhysalis peruvianaTrue berry (botanical)Andes (Peru, Ecuador); cultivated worldwide
Chilean guavaUgni molinaeTrue berry (botanical)Chile, Southern South America
ChokeberryAronia melanocarpaCulinary/Common berry (aggregate/accessory)Eastern North America
ChokecherryPrunus virginianaCulinary/Common berry (aggregate/accessory)North America
Cornelian cherryCornus masCulinary/Common berry (aggregate/accessory)Europe, Western Asia
CaperberryCapparis spinosaCulinary/Common berry (aggregate/accessory)Mediterranean region
Canadian serviceberryAmelanchier canadensisCulinary/Common berry (aggregate/accessory)Eastern North America
Chinese bayberryMyrica rubraTrue berry (botanical)East Asia (China, Japan)
CoconaSolanum sessiliflorumTrue berry (botanical)Amazon basin (Peru, Ecuador, Brazil)
CupuaçuTheobroma grandiflorumCulinary/Common berry (aggregate/accessory)Amazon basin, Brazil
Camu camuMyrciaria dubiaTrue berry (botanical)Amazon basin (Peru, Brazil)
CalamondinCitrus × microcarpaTrue berry (botanical)Philippines, Southeast Asia (cultivated)
CarissaCarissa carandasTrue berry (botanical)Indian subcontinent, Southeast Asia
Chinese mulberryCudrania tricuspidataCulinary/Common berry (aggregate/accessory)China, Korea, Japan
CalafateBerberis microphyllaTrue berry (botanical)Patagonia (Chile, Argentina)
CapulinPrunus salicifoliaCulinary/Common berry (aggregate/accessory)Mexico, Central America

Descriptions

Cranberry
Tart red bog berries used for sauces, juices and dried snacks; rich in vitamin C and proanthocyanidins, grown in peaty bogs (USDA).
Currant
Small translucent or dark berries (red, black, white types) used in jellies, syrups and wines; tart and vitamin C–rich (RHS).
Cloudberry
Amber-orange aggregate drupelets, prized for jams and desserts, grows in bogs and tundra; sweet-tart flavor (forage guides).
Crowberry
Small black waxy berries with a bland-to-mild flavor, eaten raw or cooked and important in northern diets (ethnobotany sources).
Cape gooseberry
Golden-orange berries enclosed in a papery husk; sweet-tart, used fresh, in jams, and desserts; good vitamin C source (FAO).
Chilean guava
Small aromatic red berries with a strawberry-like flavor, eaten fresh or as preserves; grown as shrub in gardens (Chile hort. sources).
Chokeberry
Dark, astringent berries high in antioxidants and polyphenols, often sweetened and made into juices, jams and syrups (USDA).
Chokecherry
Small dark drupes that are astringent raw but excellent cooked into jams, syrups and pemmican; high tannin content before processing.
Cornelian cherry
Oblong red drupes with tart flesh used for preserves, sauces and liqueurs; hardy shrub for hedging (garden sources).
Caperberry
Large pickled fruits from the caper bush, tangy and briny condiment often used whole or in salads (Mediterranean culinary guides).
Canadian serviceberry
Sweet purple-to-blue pomes (“berries”) eaten raw or baked into pies and jams; good raw snack or preserves (foragers’ guides).
Chinese bayberry
Red-purple bumpy berries (yangmei) with sweet-tart flavor, eaten fresh or canned and rich in vitamin C (Chinese horticulture).
Cocona
Orange tomato-like berries used in sauces, salsas and juices; tart and aromatic, cultivated in Amazonian gardens.
Cupuaçu
Large pulpy tropical fruit related to cacao, aromatic pulp used in sweets, juices and cosmetics; creamy, tangy flavor (Amazonian food sources).
Camu camu
Bright red small berries extremely high in vitamin C, used in juices, powders and supplements; very tart raw (nutrition studies).
Calamondin
Tiny tart citrus used like lime in drinks and marmalades; young tree suitable for containers (citrus references).
Carissa
Also called karonda, oblong red-black berries used in pickles, chutneys and preserves; sour to sweet depending on ripeness (Indian culinary sources).
Chinese mulberry
Also called mandarin melon berry; sweet aggregate fruits resembling mulberries, eaten fresh or dried and used in jams.
Calafate
Dark blue edible berries used in jams and liqueurs, important in local folklore and cuisine (Patagonian food guides).
Capulin
Small red cherries (capulín) eaten fresh, in preserves or fermented; tart to sweet depending on variety (regional sources).
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