Fruit
Flesh
Lingonberry flesh is the firm, translucent red pulp beneath the skin—the tart, pectin-rich interior that becomes sauce, jam, and juice when crushed. High natural acidity keeps the flavour sharp even after sweetening; cooking breaks skins and releases colour into syrups. For smooth sauces, simmer and pass through a sieve; for rustic relish, crush lightly and leave skins. Flesh freezes well; thaw gently to limit weeping. Pair with fat and salt—game, liver, cheese—so the acid reads as bright rather than harsh.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.23 mg
- Salt 0.01 g
- Total Carbohydrate 13.6 g
- Dietary Fibre 2.02 g
- Total Sugars 9.42 g
- Complex / starch 1.02 g
- Protein 0.82 g
- Water 80.3 g
- Energy 56.3 kcal
- Water 80.3 g
- Carbohydrates 13.6 g
- Protein 0.82 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.35 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 12.6 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 5.8 µg
- Minerals 279 mg
- Major Minerals 277 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.35 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 12.6 · vitamin-e: 0.35 · vitamin-k: 5.8 ·
Minerals
Flesh of Lingonberry: composition reflects this culinary part relative to the whole ingredient.
History
Nordic cooks crushed lingonberry flesh into lightly sweetened sauces for meat.
Frozen pulp extended sauce-making beyond the short harvest.