In the Kitchen with Sigona’s featuring Olallieberries & Boysenberries

In the Kitchen with Sigona’s featuring Olallieberries & Boysenberries

These berries are so fragile, they’re hard to find outside of farmers markets or specialty produce stores. We have a relationship with Gizdich Ranch in Watsonville so we’re able to bring in these rare gems every summer. Hurry in though, because they won’t last long!

Fresh Fruit & Berry Salad Topped with Sigona’s Dark Chocolate Balsamic

You can mix practically any fruit with our dark chocolate balsamic. View the following as suggestions only! For example, a Fuji apple is sweet and a Granny Smith is tart, so if you want to switch it up, pick 2 other varieties with similar flavor profiles. You can grab Navel oranges and grapefruit in place of the berries in the off-season, too!


  • 1 Fuji apple, cored and sliced
  • 1 Granny Smith apple, cored and sliced
  • 8 strawberries, stemmed and quartered
  • 1/2 cup each olallieberries, raspberries and boysenberries
  • 1 cup grapes (your choice)
  • 1 TBL fresh lemon juice
  • ½ tsp cinnamon
  • 1 tsp. Agave nectar
  • 2-3 TBL Sigona’s Dark Chocolate Balsamic

Directions: Combine the fruit segments in a bowl and stir in the lemon juice, cinnamon and Agave nectar. Cover and refrigerate for 20-30 minutes to chill.

Remove from fridge, stir fruit mix. Now, you can either drizzle balsamic on a serving platter or individual dessert plates and spoon the fruit salad on top or you can plate the salad first and then drizzle balsamic on top. Add more or less to taste and serve.

Carmelo’s Party Berry Bowl

Party Berry Bowl. Photo courtesy of Lisa J., a Sigona's customer.

This is an easy and healthy mixed berry dish that is guaranteed a hit at any summer gathering.


  • 3 baskets of strawberries
  • 1 basket each of raspberries, olallieberries and boysenberries (you can substitute blackberries or blueberries)
  • 1/2 fresh cut pineapple, cut into chunks
  • 1/2 Tbl. Agave Nectar
  • 1 white gerbera daisy or mint sprig, for decoration (optional)

Directions: At least one hour before party time, rinse the strawberries, remove the stems and slice them into halves. Mix the strawberries in a large bowl with the remaining berries, pineapple and agave nectar.

Let it sit for 1 hour, bringing the mix to room temperature. Be sure to gently toss the mixture 2-3 times an hour to bring out the natural sugars. Garnish with the blossom of a white gerbera daisy – it makes a beautiful contrast to the vibrant color of the berries.

Double Boysenberry Gelato

Creamy, sweet, cool & satisfying.

Made exclusively for Sigona's by Gelato Massimo in Watsonville.


  • 1 pint of Sigona’s Bleeding-ripe Boysenberry Gelato by Gelato Massimo
  • 1 basket of Vince Gizdich’s locally grown boysenberries

Directions: It doesn’t get any easier than this: Simply place scoop of gelato into dessert bowls and sprinkle with delicious, local berries. Serve immediately.

Cook’s Note: Decorate with a mint leaf if you wish and enjoy.

Olallieberry Streusel Pie

From Phipps Country Store and Farm, Pescadero


  • 2 1/4 cups all purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
  • 6 tablespoons (about) ice water


  • 6 tablespoons (packed) golden brown sugar
  • 6 tablespoons whole almonds
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 1/2 tablespoons old-fashioned oats
  • 4 1/2 tablespoons all purpose flour


  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 2 tablespoons fresh lemon juice
  • 5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)


For crust: Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

For topping: Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)

For filling: Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.

Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes.

Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and enjoy.

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