Here you’ll find 19 Berries that start with M that begin with M, organized from “Mahonia” to “Myrtle”. Many are small, edible fruits used fresh, cooked, preserved, or grown as ornamental plants.
Berries that start with M are both true botanical berries and culinary “berries” whose common names begin with M. Many have culinary, medicinal, or ornamental roles in regional traditions.
Below you’ll find the table with Name, Scientific name, Type, Growing season, Regions, Uses, Nutrition highlights, and Notes & sources.
Name: Common name used in markets and gardens, so you can quickly identify familiar berries locally.
Scientific name: Provides the Latin name to avoid confusion between similar common names and help you research authoritative sources.
Type: Labels each entry as a botanical “berry” or a culinary/common berry, helping you understand botanical versus culinary use.
Growing season: Shows peak harvest months so you can plan planting, harvesting, or sourcing fresh berries during their prime.
Regions: Lists native and common growing regions to help you know where each berry thrives and where to forage or buy.
Uses: Summarizes culinary, medicinal, or ornamental uses so you can decide how to use or value each berry.
Nutrition highlights: Gives key vitamins, antioxidants, or notable nutrients so you can compare health benefits at a glance.
Notes & sources: Includes brief notes and citation links so you can verify details and follow up on regional or scientific differences.
Deep purple, antioxidant-rich berries with sweet-tart flavor, eaten fresh or as juices/powders; popular superfruit in Chile (https://en.wikipedia.org/wiki/Aristotelia_chilensis)
Marionberry
A cultivated blackberry hybrid with large, sweet-tart black fruits ideal for fresh eating, pies and preserves (https://en.wikipedia.org/wiki/Marionberry)
Miracle berry
Red, oblong berries contain miraculin, a protein that temporarily makes sour foods taste sweet; eaten fresh; other parts not for casual consumption (https://en.wikipedia.org/wiki/Synsepalum_dulcificum)
Muscadine
Thick-skinned grape-like berries, musky-sweet, used for fresh eating, wines and jellies; high in resveratrol (https://en.wikipedia.org/wiki/Muscadine)
Muntries
Small, glossy orange-red berries with apple-like, spicy flavor; used in jams, desserts and as a native antioxidant-rich food (https://en.wikipedia.org/wiki/Kunzea_pomifera)
Myrtle
Dark blue-black aromatic berries used to flavor liqueurs, sauces and confections; leaves and fruits are fragrant and culinary (https://en.wikipedia.org/wiki/Myrtus_communis)
Mock strawberry
Small red, dimpled fruits that resemble strawberries but are bland; edible raw though mildly flavored and often used as ornamental/foraged fruit (https://en.wikipedia.org/wiki/Potentilla_indica)
Mayapple
Yellow, apple-sized berries with sweet pulp when fully ripe; plant is poisonous except for the ripe fruit—eat with caution and cook or preserve (https://en.wikipedia.org/wiki/Podophyllum_peltatum)
Muntingia
Small white-to-red, sweet, strawberry-like berries eaten fresh, in drinks or jams; prolific, fast-growing tropical tree (https://en.wikipedia.org/wiki/Muntingia_calabura)
Mountain huckleberry
Deep-blue, sweet-tart berries prized like blueberries for pies, preserves and fresh eating; common in alpine and subalpine meadows (https://en.wikipedia.org/wiki/Vaccinium_membranaceum)
Mountain blueberry
Lowbush “mountain” blueberry producing small, intensely flavored berries used fresh and in baking; important wild crop (https://en.wikipedia.org/wiki/Vaccinium_angustifolium)
Mountain cranberry
Also called lingonberry; tart red berries used for sauces, jams and preserves across northern regions (https://en.wikipedia.org/wiki/Vaccinium_vitis-idaea)
Mountain ash berry
Small orange-red pomes often called “berries” in folk use; bitter raw but turn useful for jellies, syrups and liqueurs after cooking (https://en.wikipedia.org/wiki/Sorbus_aucuparia)
Mulberry
Clustered, blackberry-like multiple fruits range from sweet to tart; eaten fresh, dried or cooked and used in wines and desserts (https://en.wikipedia.org/wiki/Morus_alba)
Malay apple
Large, glossy red to dark fruits with crisp, mildly sweet flesh; eaten fresh, used in salads and preserves (https://en.wikipedia.org/wiki/Syzygium_malaccense)
Mangosteen
Sweet, fragrant white segments inside a thick purple rind; prized tropical fruit often called the “queen of fruits” (https://en.wikipedia.org/wiki/Mangosteen)
Mamey sapote
Large, sweet, orange-to-salmon flesh with creamy texture used fresh, in smoothies and desserts; seeds and skin not eaten (https://en.wikipedia.org/wiki/Pouteria_sapota)
Mountain pepper
Known as “mountain pepper” or pepperberry; aromatic dark berries used dried or ground as a spicy, peppery condiment (https://en.wikipedia.org/wiki/Tasmannia_lanceolata)
Mahonia
Clusters of blue-black tart berries (Oregon grape) used for jellies and preserves; edible but astringent raw (https://en.wikipedia.org/wiki/Mahonia_aquifolium)
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