Ingredients · Fruit
Saskatoon Berry
Amelanchier alnifolia · Rosaceae (rose family)
What it’s like, and how to use it
How to use it
In berry infusions. Rehydrates soft and sweet. It needs less sweetening than most dried berries and does not want hibiscus alongside it — saskatoon is gentle, and tartness buries it.
With food
Almond, whose note it echoes. Cream. Lemon. Rhubarb. Oats and pastry. Maple. Wild game.
With spices
Cinnamon. Vanilla. Cardamom. Almond. Lemon peel.
With tea
Rooibos. Black tea. White tea. Blueberry and other gentle berries.
Its story
Where it comes from
Present from Alaska across most of western Canada and in the western and north-central United States. Also called Pacific serviceberry, western serviceberry, western shadbush and western juneberry. Our lot names no origin.
What happened
The city is named for the berry, not the other way round. Saskatoon comes from the Cree misâskwatômina, and the plant has been a staple food across the Prairies for as long as anyone has lived there. Indigenous peoples in Canada ate them fresh or dried, and used them in pemmican — dried meat with saskatoon berries added as flavour and preservative — which was the food that made long-distance travel across the plains possible. That is a more consequential role than most fruits can claim.
On the shelf with it
Every product it goes into.
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