Cloudberries (Rubus chamaemorus), often referred to as the “gold of the Arctic,” are rare amber-hued berries native to the boggy, cold climates of the Northern Hemisphere, including Scandinavia, Canada, and Alaska. These berries thrive in harsh environments, making them a prized delicacy in regions where they grow. Their unique tart-sweet flavor, reminiscent of a blend between raspberries and apricots, has made them a sought-after ingredient in various culinary traditions.
Beyond their distinctive taste, cloudberries are nutritional powerhouses. They are exceptionally rich in vitamin C, containing up to four times more than oranges, which supports immune health and skin vitality. Additionally, they provide vitamin A and E, essential for vision and cellular protection, and are packed with antioxidants like ellagic acid, known for its anti-inflammatory properties. The high fiber content in cloudberries also promotes digestive health and helps regulate blood sugar levels.
Culinarily, cloudberries are versatile. In Scandinavian cuisine, they’re often transformed into jams, sauces, and liqueurs. Norwegians enjoy “multekrem,” a dessert combining cloudberries with whipped cream, while Finns pair them with leipäjuusto, a traditional cheese. In Canada, particularly Newfoundland and Labrador, cloudberries—locally known as bakeapples—are used in pies and preserves. Their unique flavor also complements savory dishes, pairing well with game meats and cheeses. Given their limited growing regions and short harvest season, cloudberries remain a rare and cherished ingredient, embodying the rich culinary heritage of the North.
