Amelanchier canadensis, a small shrubby tree native to our region, goes by many names: serviceberry, shadberry, shadbush, and juneberry. But my personal favorite is saskatoon berry. What a wonderful name for a fruit. It perfectly captures the pizzazz of these tiny reddish purple spheres, which are most commonly known as juneberries. This designation highlights its harvesting season, since the fruits develop and ripen in the month of June. Juneberry flourishes in cool and dry environments, and can be picked in the North Country through early July.

The flavor itself can be described as a cross between a blueberry and blackberry. They are subtly sweet and have tiny soft seeds within them. This makes them an easy and cheap substitution in pies, muffins, and jams since they can easily be found wild. Not only are they delicious but also quite nutritious.  Many birds agree, and you may find that they take the choicest fruits before you have a chance to harvest them.

Juneberries might be small yet they still pack a significant punch in comparison to strawberries, blueberries, and raspberries. The fruit not only has a higher level of antioxidants but also more protein, calcium, and considerable amount of fiber. Consuming a ¾ cup serving would provide nearly 6 grams of fiber, nearly fulfilling a quarter of your daily requirement. This fruit is seen as a great choice for athletes because it also is considered an excellent source of iron and potassium.

Before this summer I had never heard of juneberries, but now can confidently say they are one of my most notable culinary discoveries. Whether you are hankering for a snack after a workout or looking for a local, early season substitute for blueberries, try out the juneberry and you will be pleasantly satisfied. Check out the video below to learn how to make juneberry pie!  

Recipe

3/4 cup sugar

1/2 tsp. cinnamon

3 tbs. corn starch

4 cups Juneberries

1 premade 9 inch double crust pie 

4 tbs. butter. 

1. Preheat oven to 425 degrees F (220 degrees C).

2. Mix sugar, cornstarch, and cinnamon.

3. Add Juneberries to mixture and stir until well combined. 

4. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with 2 tbs. butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

5. Melt remaining 2 tbs. and brush lattice top with butter. 

6. Bake pie on lower shelf of oven for about 45 minutes, or until crust is golden brown.