During my trip to Finland, I made a habit of leaving fresh fruit in various places I visited — small gestures of goodwill in a land known for its pristine beauty and quiet generosity. The fruit basket I carried often contained apples, strawberries, blueberries, grapes, and a distinct yellow fruit whose name I didn’t know at first. I was on a hiking adventure through the forests and lakesides, guided by an experienced local instructor. One afternoon, as we took a break in a quaint village, my guide handed me a portion of fresh fruit from a nearby shop. Among them, the yellow fruit stood out — soft yet firm, with a sweet, tangy taste that left a refreshing afterglow. It turned out to be rich in natural sugars, antioxidants, and essential vitamins. As I continued the hike, I could feel its impact — a quick surge of energy, mental clarity, and a lightness in my steps. That fruit became a silent companion on my journey, reminding me how nature sustains us in the simplest ways.
All fruits are naturally rich in vitamin C, a powerful antioxidant that plays a vital role in strengthening the immune system—something especially important during the winter months when snow blankets the landscape and the body is more susceptible to colds and flu. In such cold climates, the need for fresh, vitamin-packed foods becomes even more essential. Citrus fruits like oranges, mandarins, and lemons, along with berries, apples, and kiwis, provide a refreshing boost that helps maintain energy and overall wellness. During winter, our bodies often crave warmth and comfort, yet ending a hearty lunch or dinner with a serving of fresh fruit brings not only balance to the meal but also aids digestion and revitalizes the system. The burst of natural sweetness, coupled with the health benefits, makes fruit an ideal finishing touch to any winter meal.
Lingonberries, often found carpeting the forest floor, are small, red, and slightly tart berries used widely in jams, sauces, and juices. Bilberries, similar to blueberries but darker and richer in antioxidants, grow abundantly in the Finnish countryside and are a staple in traditional pastries and desserts. Raspberries, with their sweet and juicy flavor, are picked in both wild and cultivated settings. Cloudberries, a golden-yellow delicacy found in northern bogs, are particularly prized and often used in gourmet products like jams, liqueurs, and even luxury skincare. Sea buckthorn berries, bright orange and tangy, are packed with vitamin C and omega-7 fatty acids, making them highly valued in both the food and wellness industries.
These wild berries not only contribute to the Finnish diet and economy but also reflect the close relationship between Finnish people and their natural environment, where foraging remains a cherished tradition passed down through generations.
