This list includes 23 Berries that start with S, from “Salal” to “Sweetsop (sugar apple)”. They include wild foraging favorites, garden crops, and tropical fruits used fresh, baked, or preserved.

Berries are small, often juicy fruits produced by many plant species and enjoyed fresh, cooked, or preserved. For example, salal berries were a traditional food and trade item for Pacific Northwest peoples.

Below you’ll find the table with [COLUMN_NAMES].

Common name: The everyday name you recognize, useful for shopping, gardening, and quick identification in recipes.

Scientific name: The Latin binomial helps you confirm species and find authoritative plant details across regions and sources.

Botanical type: Indicates whether the fruit is a true botanical berry or a culinary berry, helping you understand growth and use.

Growing season: Tells you the usual harvest months, so you can plan planting, foraging, or buying at peak ripeness.

Flavor & culinary uses: Brief tasting notes and common preparations, so you can match berries to recipes and preservation methods.

Nutritional highlights: Key vitamins, antioxidants, and dietary benefits to help you compare health value quickly.

Native region: Where the berry originates or is commonly naturalized, useful for understanding climate and growing suitability.

Notes: Practical tips, look-alikes, or edibility cautions to help you safely identify and use the fruit.

Further reading: Links to plant pages and resources so you can explore cultivation, recipes, and scientific details.

Berries that start with S

NameScientific nameTypeGrowing season / Origin
StrawberryFragaria × ananassaCulinaryMay–Jul, temperate Eurasia (cultivated)
Strawberry treeArbutus unedoBotanicalOct–Nov, Mediterranean/west Europe
Strawberry guavaPsidium cattleianumBotanicalJun–Aug, tropical Americas (Brazil)
Surinam cherryEugenia unifloraBotanicalJun–Aug, South America
Sea buckthornHippophae rhamnoidesCulinaryAug–Oct, Eurasia (coastal/steppe)
Sea grapeCoccoloba uviferaCulinaryJul–Sep, Caribbean/tropical Americas
SalalGaultheria shallonBotanicalJul–Aug, Pacific Northwest (N America)
SalmonberryRubus spectabilisCulinaryJun–Jul, NW North America
SloePrunus spinosaCulinarySep–Nov, temperate Eurasia
ServiceberryAmelanchier canadensisCulinaryMay–Jul, temperate N America/Eurasia
SaskatoonAmelanchier alnifoliaCulinaryJun–Aug, Western N America
Schisandra (five-flavor)Schisandra chinensisCulinaryAug–Sep, NE Asia
SumacRhus coriariaCulinaryAug–Oct, Mediterranean/Asia
SunberrySolanum retroflexumBotanicalJul–Sep, Africa/Europe (cultivated)
SapodillaManilkara zapotaBotanicalYear-round, tropical Americas
SoursopAnnona muricataCulinaryYear-round, tropical Americas
Sweetsop (sugar apple)Annona squamosaCulinaryYear-round, tropical Americas
SugarberryCeltis laevigataCulinarySep–Oct, Eastern N America
Strawberry bliteChenopodium capitatumCulinaryJul–Aug, temperate N America
Swamp cranberryVaccinium oxycoccosBotanicalSep–Oct, boreal regions
Sweetberry honeysuckle (haskap)Lonicera caeruleaBotanicalJun–Jul, NE Asia/Siberia
SilverberryElaeagnus commutataCulinaryAug–Sep, N America/Asia
Sea cherryMuntingia calaburaCulinaryYear-round, tropical Americas

Descriptions

Strawberry
Popular soft red fruit eaten fresh, in desserts and jams; high in vitamin C and antioxidants.
Strawberry tree
Round red pitted berries, mildly sweet, used fresh, in jams and liqueurs; good source of vitamin C.
Strawberry guava
Aromatic sweet-tart guava berries, eaten fresh or made into jams; high in vitamin C and fiber.
Surinam cherry
Ribbed red/orange fruits, tart-sweet, eaten fresh or in preserves and juices; rich in vitamin C.
Sea buckthorn
Small bright-orange berries, intensely tart; used for juices, oils and supplements, very high in vitamin C and oils.
Sea grape
Grape-like clusters with tangy-sweet pulp, used for jams, wines and fresh eating; contains antioxidants.
Salal
Dark purple berries, mildly sweet, used in preserves and baking; similar to blueberries and antioxidant-rich.
Salmonberry
Raspberry-like orange or red berries, sweet and soft; eaten fresh or made into jams.
Sloe
Small astringent blue-black drupes used to make sloe gin and preserves; usually cooked to reduce tannins.
Serviceberry
Sweet, apple-like berries eaten fresh, in pies and jams; a good source of fiber and antioxidants.
Saskatoon
Blueberry-like, nutty-sweet berries used in pies, jams and syrups; high in antioxidants and fiber.
Schisandra (five-flavor)
Small red berries with sour, sweet and bitter notes; used in teas and traditional medicine as an adaptogen.
Sumac
Clusters of red drupes dried and ground into a tangy spice; adds lemony flavor to dressings and marinades.
Sunberry
Small deep-purple berries, sweet when fully ripe; used in jams and desserts, some Solanum species require caution.
Sapodilla
Brown-skinned fruit with sweet, caramel-like flesh; eaten fresh or in smoothies, good fiber content.
Soursop
Large spiky fruit with custardy, tangy-sweet pulp used in drinks and desserts; good source of vitamin C and fiber.
Sweetsop (sugar apple)
Sweet segmented pulp with fragrant custard-like texture, eaten fresh or in desserts.
Sugarberry
Small sweet drupes occasionally eaten raw or made into preserves; mild flavor, popular with wildlife.
Strawberry blite
Small red clustered berries, mildly sweet and historically eaten fresh; leaves also edible when cooked.
Swamp cranberry
Small tart cranberries used for sauces, preserves and baking; high in vitamin C and antioxidants.
Sweetberry honeysuckle (haskap)
Elongated blue berries, tangy-sweet, eaten fresh or processed; very high in antioxidants and vitamin C.
Silverberry
Small silvery fruits with sweet-tart flesh, eaten fresh or in preserves; hardy, pioneer shrub fruit.
Sea cherry
Tiny sweet red berries with a cottony texture, popular street fruit in the tropics and used in jams.
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