I've seen tiny capers, large ones, and now something called caper berries. The buds are picked almost daily before they begin to open then sun-dried and pickled.
Capers add a burst of piquancy to seafood dishes and tomato sauces.
Caper berries, about the size and shape of a grape, are also pickled. Usually sold with the stem still on, these fruits of the caper bush are somewhat starchy and seedy, and have a less-intense flavor than capers. You can eat them like olives or use them as a garnish. So far I haven't noticed any difference. All rights reserved.