The sweet taste of Norway
Why we think our fruit and berries are the best in the world.
Just imagine: The scent of thousands of blossoming fruit trees …
… the juicy taste of a crisp apple …
… and the wonderful smell of a freshly picked raspberry.
Hundreds of orchards and farms make Norway one big bowl of delicious fruit and berries, including everything from apples, pears, and plums, to blackcurrant, strawberries, and cherries.
And the taste is in a league of its own.
Long, bright days, relatively low temperatures, and a mostly unpolluted climate make ideal conditions for fruit and berries to develop over time.
"Due to the longer ripening period, Norwegian fruit and berries tend to have more acid, taste and concentration", says the award-winning pastry chef Sverre Sætre.
From award-winning cider producers in Hardanger …
… to the fruit village Gvarv in Telemark, Norway’s capital of apple production …
… and the strawberry village Valldal, known for cultivating Norway’s (and many would even claim the world’s) best strawberries!
Farms and producers throughout the country invite visitors to learn about and take part in their fruit production.
Join a course or a guided tour, participate in cider or beer tasting, walk along picturesque fruit trails, or buy a jar of jam to take home.
Many orchards offer “selvplukk”, which means that you can pick your own fruit. Yum!
Some places, you’ll also come across small roadside stalls where you can buy freshly-harvested delicacies to go.
Taste the seasons
Like the other Nordic countries, Norway is blessed with four distinct seasons – all offering different flavours and ingredients.
Summer and autumn is the harvesting season and the time of the year to revel in bright red, blue, and orange treats from nature’s own pantry. Between May and October, the forests are brimming with fresh, wild berries, and picking them is a popular activity for Norwegians.
Many locals also take pride in cooking what they harvest themselves.
Late spring and summer is the high season for specialities such as rhubarb soup, cherry pie, and strawberries with sugar and cream, while autumn is the prime time for apple cake, cloudberry cream, and game with lingonberry jam.
Drying, pickling, fermenting, and freezing are only a few common ways of conserving ingredients so that they can be enjoyed all year round.