Wild Fruit


 What's the difference between wild fruit and domestic fruit? Wild fruit has a stronger, fruitier taste, is usually more nutritious, and smaller. Domestic fruit is usually larger, but the flavor is sacrificed for size. Also, wild fruit isn't genetically modified, nor irradiated or treated with harsh herbicides and insecticides.

Most of our fruits are wild fruits, not domestic fruit and are seasonal fresh. Some like the Palm are domestic but also very good fresh.


Elderberries - click link for information and ordering.



Citron melon / wild watermelon / preserving melon - $2.00/lb plus shipping

Email to order

You have to buy a whole melon as we do not sell slices. Various sizes, various weights. Anywhere from 2 lbs. to 5 lbs.

wild watermelon


Prickly Pear Fruit (tunas) - $5.00/lb, plus shipping (minimum order 1 lb.) Email to order





Wild Pantry is currently seeking teaberry suppliers. Please email us.










Hawthorns from Georgia and Tennessee

Yellow Hog Haw

(Crataegus flava Aiton
yellowleaf hawthorn)

fresh fruit -

1 quart $15.00, plus shipping (late summer, early fall) Email to order


Grapes, wild muscadine, fox or fall grapes - Middle - late summer - $20/gallon, plus shipping

Email to order


Elderberry - 1 quart $20, plus shipping (summer only) Email to order


Wild Plums (summer)

Wild Plums - Late May - early June - $10.00/lb, plus shipping (minimum 1 lb.) Email to order


Black Berries - Mid-June through July 15 - $16.00/lb, plus shipping (minimum 1 lb.) Email to order


Wild Persimmons - Fall - $10.00/lb, plus shipping (minimum 1 lb.) Email to order


Wild Cherries - Early June - July - $10.00/lb, plus shipping (minimum 1 lb.) Email to order


Wild Crab Apples - $8.00/lb, plus shipping (fall) (minimum 1 lb.) Email to order

Staghorn Sumac berries - $8.00/lb, plus shipping (minimum 1 lb.) Email to order

autumn oliveAutumn Olive Fruit - available late summer - early fall  - $25.00/lb, plus shipping (fresh), minimum order 1 lb.

Email to order

Autumn Olive Fruit (dried):

$3.00/1 oz.
$11.00/4 oz.
$20.00/8 oz.
$35.00/16 oz.


Autumn Olive - Weed or Cash Crop? Read about it by clicking on Autumn Olive




teaberriesTeaberries - late fall/winter - $25.00/lb, plus shipping (minimum order 1 lb.) Email to order (out of stock) currently seeking suppliers. Please Email  us if you would like to supply teaberries.


Photo by Katie - click photo to go to her Blogspot site.

pindo palm

Fresh pindo palm dates

$4.00/lb, plus shipping, minimum order 5 lbs., plus shipping

(seasonal - available from the middle of August to around the end of August). We have to ship via USPS Priority or if you live on the west coast, would advise overnight via UPS. We ship slightly under-reipe fruit as it ripens even after harvesting. This fruit ripes like a peach on your countertop. After receipt would suggest either using immediately or put in refrigerator. This is fresh produce and doesn't hold up well to a week in transit. This fruit makes a very good fruit leather.

Email to order


Butia capitata
Common Names: jelly palm, pindo palm, wine palm
Family: Arecacea/Palmae (palm Family)

Eat fresh or put into jams, jellies, cakes. Tart/sweet flavor, a tropical surprise. The sweet-tart flavor is reminiscent of both apricots and a pineapple-banana mixture.


Butia Palm Fruit Jelly

Preparation of Juice:
3 quarts fully ripe fruit
6 cups water
Sort fruit, wash and remove sepals if still attached. Barely cover with water (about 6 cups), bring to a boil, cover and simmer for about 30 minutes. You can try to crush the fruit with a potato masher after it starts to cook; however, the seeds are so large that the masher only partially crushes.


Drain juice through colander, then strain two or three times through several thicknesses of damp cheesecloth or some other thin clean cloth. Let set in refrigerator overnight because it will still contain lots of solids. Pour off juice leaving residue in bottom of container, and strain again. The juice may never be perfectly clear. The natural color is a yellowish amber. The jelly is much prettier if tinted with red food coloring.

Making the Jelly:
5½ cups strained juice
1 box powdered pectin
Few drops red food color
7½ cups sugar

Measure juice into a 6- or 8-quart saucepan. Mix pectin with juice until dissolved, add food coloring, and bring quickly to a hard boil, stirring occasionally. Add sugar all at once. Stir until sugar dissolves. Bring to full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute and 15 seconds, stirring constantly. Remove from heat; skim off foam with metal spoon. Pour into sterilized jelly jars, leaving 1/8-inch headspace. Wipe sealing edge clean and seal with new lids. Invert jars until all are sealed; stand upright to cool. Yield: about 8 half-pints.

Pindo Palm Sorbet # 1

This is the one that tastes most strongly of the pindo palm fruit

2 cups cooked and strained Pindo palm puree/juice
1/2 cup sour orange or lemon juice
2 cups simple syrup (or more to taste)

We're looking for a supplier for the following fruits:

Huckleberries - Early May - June - looking for a supplier

Choke Cherries - looking for a supplier

Ground Cherries - looking for a supplier

Pin Cherries - looking for a supplier

Paw Paw - looking for a supplier

Strawberry, Wild - looking for a supplier

Deer berry/bear berry - looking for a supplier

Passion fruit (aka vine apricot) - looking for a supplier

Wild Raspberries - looking for a supplier

Gooseberries - looking for a supplier


Email us