Near my back door, a saskatoon berry bush produces an abundance of fruit.
Fresh juicy saskatoon berries, also known in some parts of the world as service berries, are in season on the Prairies from mid-July to August.
They are delicious served any way, handpicked off the bush, in a baked dessert, in a smoothie or as an ingredient in a main course.
These berries are loaded with antioxidants and are readily available at U-pick farms or farmers’ markets.
When using saskatoon berries, choose unblemished,dark, dry berries that are firm to the touch.
Read Also
Stock dogs show off herding skills at Ag in Motion
Stock dogs draw a crowd at Ag in Motion. Border collies and other herding breeds are well known for the work they do on the farm.
Store them in the refrigerator in a shallow layer or freeze for later use by spreading out in a single layer and placing in the freezer.
After berries are frozen solid, transfer to a freezer bag or container that has had the air removed. Do not wash the berries before processing. Simply freeze and rinse before use (but do not thaw).
Source: Saskatchewan Fruit Growers Association, www.saskfruit.com.
Saskatoon smoothie
- 1 c. saskatoon berries 250 mL
- 1 c. milk 250 mL
- (almond milk is preferred if not using dairy)
- 1/2 c. plain Greek yogurt 125 mL
- 1 banana
- 1/2 c. pineapple, crushed 125 mL
- 1 tbsp. ground flax seed 15 mL
- 1 c. crushed ice 250 mL
Place all ingredients in a blender and process. Serves two. Substitute chopped rhubarb for the pineapple for a tart twist.
Saskatoon vinaigrette
Serve with fresh crisp greens and grilled meat. I often top the salad with leftover chicken.
- 3/4 c. red wine vinegar 175 mL
- 3/4 c. saskatoon berries 175 mL
- 2 tbsp. borage honey 25 mL
- 1 c. oil 250 mL
- 1 tsp. fresh thyme 5 mL
- 1/4 tsp. salt 1 mL
- 1/4 tsp. pepper 1 mL
Place the berries, vinegar and honey in a saucepan. Bring to a boil and simmer for four minutes. In a blender or bullet, puree the mixture with oil, thyme, salt and pepper. Do not crush all the berries. Leave some whole for texture. Cool and enjoy over a crisp green salad. Blueberries can be substituted for saskatoons. Source: www.canolainfo.org.
Saskatoon soy marinade
- 1 tbsp. oil 15 mL
- 1/3 c. soy sauce 75 mL
- 1/2 c. saskatoon sauce or saskatoon jam 125 mL
- 2 tbsp. lemon juice 30 mL
- 1 tbsp. finely chopped fresh ginger 15 mL
- 2 garlic cloves
Mix oil, soy sauce, saskatoon sauce, lemon, ginger and garlic. Add meat such as chicken, turkey or pork and marinate for up to four hours before grilling. Yield: one cup (250 mL). Adapted from Canola Cooks, www.canolainfo.org.
Saskatoon berry sauce
Served on ice cream, pancakes, over cake or in dressings and marinades.
- 2 c. saskatoon berries 500 mL
- 1 c. water 250 mL
- 2 tbsp. cornstarch 30 mL
- 1/2 c. sugar 125 mL
- 1 juice of lemon
Place saskatoon berries in saucepan with water and bring to boil. Simmer five minutes, slightly crush berries. Blend cornstarch and sugar, add slowly to fruit, and boil until thick and clear. Add lemon juice and cool. Makes approximately 2 1/2 c. (625 mL). Store in the refrigerator.
Saskatoon pancakes
Mix pancake batter, adding washed berries. Mix until smooth. Top with saskatoon berry sauce (above). Source: www.albertafarmfresh.com.
Cobbler buckle crumble
- 1/4 c. butter or margarine 60 mL
- 1/2 c. sugar 125 mL
- 1 egg
- 3 tsp. baking powder 15 mL
- 1/3 c. milk 75 mL
- 1 c. flour 250 mL
- 1/2 tsp. salt 2 mL
- 3 c. saskatoon berries 750 mL
Topping:
- 1/3 c. sugar 75 mL
- 1 tsp. cinnamon 5 mL
- 1/2 c. flour 125 mL
- 1/4 c. butter or margarine 60 mL
Preheat oven to 350 F (180 C). Cream butter and sugar. Add egg and beat. Add dry ingredients alternately with milk. Mix well and pour into well-greased baking dish. Use a nine inch (22 cm) square pan for a thick dessert or in a 9 x 12 inch (22 X 33 cm) pan for a thin dessert. Sprinkle berries over batter. Combine sugar, flour, cinnamon and butter and spread evenly over berries. Bake for 40-45 minutes. Serve warm with whipped cream or ice cream. Makes eight to 10 servings. Prairie Fruit Growers Association/ Manitoba, www.pfga.com.
Saskatoon bars
- 1/2 c. oil 125 mL
- 1/2 c. non-hydrogenated margarine or butter 125 mL
- 2 c. sugar 500 mL
- 1 tsp. vanilla 5 mL
- 1 tsp. almond extract 5 mL
- 1/4 tsp. baking soda 1 mL
- 4 eggs
- 1 1/2 c. all purpose flour 375 mL
- 1 1/2 c. whole wheat flour 375 mL
- 2 c. saskatoon berries, fresh or frozen 500 mL
Use blueberries, raspberries or strawberries instead of saskatoons, if desired.
Icing:
- 1 c. icing sugar 250 mL
- 1 tbsp. margarine or butter 15 mL
- 1 tsp. almond extract 5 mL
- 1 to 2 tbsp. milk 15-30 mL
Preheat the oven to 350 F (180 C). Prepare a large baking pan at least 10.5 x 15 inch (26 x 38 cm). In a mixing bowl, cream the oil, margarine and sugar together. Add eggs, vanilla and almond extract, beat well.
In a separate bowl, combine the dry ingredients and add to the creamed mixture. Spread two-thirds of the batter in the pan. Sprinkle with berries. Using a teaspoon, drop the remaining batter over the berries.< Bake for 30 to 40 minutes or until a toothpick comes out clean. When the bar is done, combine the icing sugar, margarine/butter, almond extract and milk. Drizzle over the bar. Cool and slice. Makes 40 bars. Adapted from www.canolainfo.org.
Saskatoon berry muffins
- 1/2 c. rolled oats 125 mL
- 1/2 c. orange juice 125 mL
- 1 1/2 c. flour 375 mL
- 1/2 c. sugar 125 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. baking soda 1 mL
- 1 tsp. baking powder 5 mL
- 1/2 c. oil 125 mL
- 1 egg, beaten
- 1 1/2 c. saskatoon berries 375 mL
- 2 tbsp. sugar 30 mL
- 1/4 tsp. cinnamon 1 mL
- dash of nutmeg
Preheat the oven to 375 F (190 C). Soak rolled oats in orange juice. In a separate mixing bowl, stir the dry ingredients together and make a well in the centre.< Add the slightly beaten egg and oil to the well. Pour in the orange juice and rolled oats mix and stir until combined.
Gently fold in the saskatoon berries. Spoon the mixture into prepared muffin tins. Mix the last measure of sugar, cinnamon and a dash of nutmeg. Sprinkle over top of the muffins. Bake for 18 to 20 minutes. Source: www.food.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
