Scottish fruit and vegetables

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  • A potatoe farmer holds some of his crops in a field by the Firth of Clyde, Ayrshire.
    Potatoes from Ayrshire are renowned for their rich, earthy taste. 
  • Locally grown fruit and vegetables on sale at the Blairgowrie farmers' market in Perthshire.
    There's a great range of locally grown fruit and vegetables on sale at farmers' markets across Scotland.
  • Children and an adult pick strawberries at Cairnie Fruit Farm, Cupar in Fife
    Fruit picking at Cairnie Fruit Farm, Cupar in Fife
  • Preparing mushrooms at Ostler's Close Restaurant where the best local and seasonal ingredients are served in Cupar, Fife
    Scotland's woodlands offer a wonderful selection of edible mushrooms.
  • Soft fruit for sale at the Country Fair in Belmont street, in the city centre of Aberdeen
    Scotland produces thousands of tonnes of delicious berries every year.

From summery soft fruits to the robust and reliable potato, Scotland boasts high quality produce due to its fertile fields and temperate climate. Sheltered woodlands offer the perfect conditions for a variety of edible mushrooms and even our seas provide tasty leafy greens.

When in Scotland, check out the best of our fruit and vegetable offerings and buy direct from producers at farmers’ markets. Or why not discover restaurants which source locally grown ingredients?


Scotland’s berry industry grows thousands of tonnes of delicious juicy delights every year. Berries ripen in the summer months between May and September, with strawberries and raspberries making up the majority of crops.

The main berry growing areas in Scotland are in Perthshire and Angus, particularly in the fertile Strathmore valley, but also in Aberdeenshire, Fife, the Highlands, Ayrshire & Arran and the Scottish Borders. Berries thrive in the cooler Scottish summers where long daylight hours help them to ripen with plenty of flavour.

Along with strawberries and raspberries, other soft fruits such as gooseberries, blueberries, blackcurrants. redcurrants and blackberries, or brambles as they are often called, are also grown across Scotland. Flavours range from sweet and juicy to tangy and tart and berries usually give off heavenly, floral aromas.

Scotland is not a major producer of hard fruits but some orchards producing apples and pears can be found in Lanarkshire, the Scottish Borders and Ayrshire.

You’ll find Scottish fruit and berries on menus as seasonal specials in eateries, or why not sample special fruit wines from the likes of Cairn o’Mohr? At some fruit farms such as Belhaven Fruit Farm in East Lothian or Perthshire’s Broadslap Fruit Farm you can pick your own berries, ripe from the bushes - the perfect activity for a warm summer’s day.



Potatoes, or tatties, are one of Scotland’s most important crops, with over a million tonnes grown every year. Mass-cultivated varieties, including Maris Piper and King Edwards, are widely used in restaurants and available to buy in supermarkets across Scotland. Ayrshire is famed producing delicious, earthy potatoes with its soils enriched by sea air and seaweed-based fertillisers. It’s worth keeping your eye out for rarer Scottish types of heritage potatoes, and their wonderful names, such as Mr Little’s Yetholm Gypsy, Kepplestone Kidney, Shetland Blacks and the rare Dunbar Rover.

This versatile vegetable can be enjoyed boiled, mashed, baked, creamed, roasted, pureed or made into chips, wedges, rostis and croquettes. Tastes and texture range between varieties, from the light and floury Estima to silky smooth Arran Victory. While in Scotland, try potatoes as part of the traditional dish haggis, neeps and tatties, commonly eaten on Burns Night or sample freshly prepared fish and chips in the open air, best enjoyed with a sprinkling of salt and a splash of vinegar.

Wild mushrooms

Scottish wild mushrooms are famed for their distinct flavours and textures. Across most regions you can find fungi on woodlands floors with common types including cep and chanterelle while morel, although less abundant, are sought-after delicacies. Why not head out on a foraging trip with experts who will take you to the best spots, such as Galloway Wild Foods? If you plan to dabble in a bit of edible mycology (the study of mushrooms) yourself, make sure you properly identify the species before eating it as some wild mushrooms can be poisonous.


Look out for samphire in fishmongers, markets and on menus of restaurants. This sea vegetable grows in marshy shallows and salty mudflats of shorelines and is sometimes called ‘sea asparagus’. With its crisp and salty, citrus taste, it works well with a variety of fish and shellfish.