Fruits of Germany: The Complete List

From orchard-lined valleys to hedgerow-rich countryside, Germany supports a wide variety of fruit—cultivated in gardens and farms, and growing wild in woodlands and meadows. Local markets and seasonal festivals showcase both common table fruits and lesser-known regional favorites.

There are 37 Fruits of Germany, ranging from Apple to Wild strawberry. Each entry lists Scientific name, Season, Regions so you can tell when and where each fruit appears — you’ll find below.

Which fruits from this list are easiest to grow in a typical German home garden?

Apples, plums, currants and strawberries are generally the simplest choices: they tolerate a range of soils, have clear pruning and care schedules, and are widely adapted across German regions. Check the Season and Regions columns in the list to match varieties to your local climate, and choose disease-resistant cultivars for lower maintenance.

How can I safely identify and forage wild fruits like the Wild strawberry?

Use the Scientific name column alongside Season and Regions to confirm identity, and learn a few key appearance markers (leaf shape, flower structure, fruit color). Carry a regional field guide or use a trusted local foraging group; when in doubt, don’t eat it. The list below helps narrow candidates by when and where they typically appear.

Fruits of Germany

Name	Scientific name	Season	Regions
Apple	Malus domestica	Aug–Oct	All states; orchards, traditional meadows
Pear	Pyrus communis	Aug–Oct	Orchards in Baden-Württemberg, Rhineland-Palatinate, Hesse
Quince	Cydonia oblonga	Sep–Oct	Home gardens, orchards in southwestern Germany
Medlar	Mespilus germanica	Oct–Nov	Historic orchards, hedgerows in central and southern Germany
Sweet cherry	Prunus avium	Jun–Jul	Warm regions: Rhineland-Palatinate, Baden-Württemberg, Bavaria
Sour cherry (Morello)	Prunus cerasus	Jun–Aug	Orchards and gardens nationwide
Plum	Prunus domestica	Jul–Sep	Orchards across Germany, especially Baden-Württemberg
Mirabelle	Prunus domestica subsp. syriaca	Aug–Sep	Western and southwestern Germany, orchards
Damson	Prunus insititia	Aug–Sep	Hedgerows and old orchards nationwide
Greengage (Reine Claude)	Prunus domestica	Aug–Sep	Warmer orchards in southwest Germany
Sloe (Blackthorn)	Prunus spinosa	Sep–Oct	Hedgerows, countryside nationwide
Apricot	Prunus armeniaca	Jul–Aug	Warm Rhine valley areas and Baden-Württemberg
Peach	Prunus persica	Jul–Aug	Southern microclimates, Baden-Württemberg and Rhineland-Palatinate
Grape	Vitis vinifera	Sep–Oct	Vineyards: Rhineland-Palatinate, Baden-Württemberg, Saarland, Saxony
Strawberry (cultivated)	Fragaria × ananassa	Jun–Jul	Fields and gardens nationwide
Wild strawberry	Fragaria vesca	Jun–Jul	Woodland edges, meadows nationwide
Raspberry	Rubus idaeus	Jun–Aug	Hedgerows, gardens and farms nationwide
Blackberry	Rubus fruticosus agg.	Jul–Sep	Hedgerows, woodland edges nationwide
Red currant	Ribes rubrum	Jun–Jul	Home gardens, farms across Germany
Black currant	Ribes nigrum	Jul–Aug	Commercial plantations, gardens nationwide
White currant	Ribes rubrum (var.)	Jun–Jul	Gardens and specialty plots nationwide
Gooseberry	Ribes uva-crispa	Jun–Aug	Gardens, hedgerows and small farms
Elderberry	Sambucus nigra	Aug–Sep	Woodland edges, hedgerows and fields nationwide
Sea buckthorn	Hippophae rhamnoides	Oct–Nov	Coastal dunes, Baltic and North Sea coasts
Bilberry (wild blueberry)	Vaccinium myrtillus	Jul–Aug	Acidic forests, heathlands in uplands
Highbush blueberry	Vaccinium corymbosum	Jul–Aug	Cultivated plantations and gardens
Lingonberry	Vaccinium vitis-idaea	Sep–Oct	Bogs, coniferous forests and heathlands
Cranberry (bog cranberry)	Vaccinium oxycoccos	Sep–Oct	Peat bogs in northern Germany
Aronia (black chokeberry)	Aronia melanocarpa	Aug–Sep	Cultivated in orchards and windbreaks nationwide
Serviceberry (Juneberry)	Amelanchier ovalis	Jun	Hedgerows, parks and gardens nationwide
Rowan (mountain ash)	Sorbus aucuparia	Sep–Oct	Forests, hills and uplands nationwide
Hawthorn	Crataegus monogyna	Sep–Nov	Hedgerows, wood edges nationwide
Cornelian cherry	Cornus mas	Jun–Jul	Gardens, parks and hedgerows
Rose hip	Rosa canina	Sep–Nov	Hedgerows, fields and roadside scrub nationwide
Crabapple	Malus sylvestris	Sep–Oct	Wild hedgerows, orchards and meadows nationwide
Hardy kiwi (kiwiberry)	Actinidia arguta	Sep–Oct	Specialist gardens, sheltered southern sites
Mulberry	Morus alba	Jun–Jul	Parks, old gardens and warm sites

Images and Descriptions

Apple

Crisp to sweet-tart apples are Germany’s staple fruit. Eaten fresh, baked into cakes, made into applesauce or cider, and found in orchards, village gardens and wild hedgerows across the country.

Pear

Juicy, often buttery pears are eaten fresh, poached, or baked. Common in traditional orchards and farm markets, they’re used in desserts, preserves and regional dishes.

Quince

Hard and aromatic raw, quince is cooked into jam, paste (quince cheese) or baked. Fragrant trees are common in older gardens and small orchards, prized for preserves.

Medlar

Medlars need bletting to sweeten; they become soft, brown and custardy. Foraged from old orchards or garden trees, used in jams, desserts and traditional recipes.

Sweet cherry

Sweet cherries are eaten fresh, preserved or baked in cakes and tarts. Found in orchards, home gardens and some wild stands near villages.

Sour cherry (Morello)

Tart and richly flavored, sour cherries are ideal for compotes, pies, liqueurs and brandies. Common in backyard trees and small farms.

Plum

Plums range from sweet to tart and are used fresh, in jams, cakes, and for drying or distilling. Widely cultivated and found in hedgerows.

Mirabelle

Small sweet-yellow plums prized for jam and brandy. Mirabelles grow in orchards and are celebrated locally for preserves and desserts.

Damson

Firm, tart damsons are excellent for jams, chutneys and traditional spirits. Often found in hedgerows and heritage orchards.

Greengage (Reine Claude)

Sweet, honeyed greengages are prized fresh and in desserts or preserves. Grown in specialty orchards and kitchen gardens.

Sloe (Blackthorn)

Small, astringent berries used after frost to make sloe gin, jams and syrups. Foraged from hedgerows and thickets across rural Germany.

Apricot

Fragrant and sweet, apricots are eaten fresh, preserved or dried. Cultivated in warmer regions and backyard orchards where summer ripens them well.

Peach

Juicy, aromatic peaches are grown in sheltered sites and warm valleys. Eaten fresh, grilled, baked or made into preserves in sunny gardens.

Grape

Grapes are central to Germany’s wine culture; eaten fresh, fermented into wine or made into juices and jams. Vineyards dominate river valleys and terraces.

Strawberry (cultivated)

Sweet domestic strawberries are eaten fresh, in cakes, jams and salads. Pick-your-own farms and garden beds offer peak flavor in early summer.

Wild strawberry

Tiny, intensely aromatic berries are delightful raw or in desserts. Foraged from woodland clearings and wild meadows during early summer.

Raspberry

Sweet to tart raspberries are eaten fresh, in jams, desserts and liqueurs. Both wild cane fruits and cultivated varieties are common in fields and hedgerows.

Blackberry

Juicy, sweet blackberries are foraged from bramble thickets and used in jams, pies, cordials and sauces; late-summer staple for foragers.

Red currant

Tart red currants are used in jellies, sauces and desserts, often cultivated in gardens and small farms or found in old allotments.

Black currant

Strongly aromatic and tart, black currants are made into juices, syrups and jams. Widely cultivated and also sold at markets.

White currant

Milder than red currants, white currants are eaten fresh or in desserts and preserves; commonly grown in home gardens.

Gooseberry

Tart to sweet gooseberries are used in pies, jams and sauces. Found in traditional gardens and sometimes in wild hedgerows.

Elderberry

Dark elderberries are cooked into syrups, jams and jams or fermented into wine—raw berries are toxic. Foraged from hedgerows and field margins.

Sea buckthorn

Vivid orange berries are intensely tart and vitamin-rich, used for juices, oils and jams. Often planted for coastal stabilization and harvested commercially.

Bilberry (wild blueberry)

Small, intensely flavored wild berries foraged in forests; eaten fresh, in pancakes, jams and desserts; common in heath and upland woods.

Highbush blueberry

Larger cultivated blueberries are eaten fresh, baked or made into jams. Grown commercially and in home gardens on acidic soils.

Lingonberry

Tart red berries used as a sauce with savory dishes, in jams and preserves. Foraged in moors and northern forests.

Cranberry (bog cranberry)

Small tart cranberries grow in peat bogs and are used in sauces, jams, and baking; usually foraged or harvested from boglands.

Aronia (black chokeberry)

Astringent, antioxidant-rich berries are often processed into juices and jams. Increasingly cultivated for commercial use and small-scale gardens.

Serviceberry (Juneberry)

Sweet, blueberry-like berries ripen in early summer; eaten fresh or baked into pies and jams. Found in hedgerows and ornamental plantings.

Rowan (mountain ash)

Tart, orange-red berries are used cooked into jellies and liqueurs after frost. Common in woodlands, hedgerows and mountain areas.

Hawthorn

Small, apple-like haws are mildly astringent; made into jellies or syrups. Foraged from hedgerows and field margins.

Cornelian cherry

Tart, firm red fruits ripen early summer and are used for preserves and liqueurs. Often found in older gardens and ornamental hedges.

Rose hip

Vitamin C–rich hips are dried for tea, made into syrups, jams and jellies. Abundant in hedgerows after late summer.

Crabapple

Small, tart wild apples are used for jellies, cider blends and preserves. Foraged from hedgerows and ancient orchards.

Hardy kiwi (kiwiberry)

Small, smooth-skinned kiwiberries are sweet and eaten whole; increasingly grown in home gardens and sheltered sites in warmer regions.