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Juneberries (Saskatoons)

a.k.a. saskatoons

A true prairie native. Juneberries grew wild along Dakota coulees long before anyone planted an orchard here, and juneberry pie is about as North Dakota as it gets.

  • SeasonJuly
  • FlavorSweet and nutty, with a hint of almond
  • Best forPie, jam, muffins and syrup
Get to know it

What is it, anyway?

Juneberries go by a lot of names: saskatoon, serviceberry and shadbush, to name a few. The city of Saskatoon is actually named after the berry, from the Cree word for it.

They look like a blueberry, but they're really closer to an apple, with a little crown on the bottom. The tiny soft seeds give them a nutty, almond-like flavor you won't find in any other fruit.

Plains tribes have used juneberries for centuries. They were dried and pounded into pemmican with meat and fat, which fed people through long winters. Here on the farm, they ripen in July, right after haskap wraps up.

Tasty and good for you

Health benefits

  • High in fiberJuneberries have more fiber than most berries, so they're filling and good for digestion.
  • Iron and manganeseThey're a surprisingly good source of iron and manganese, minerals you don't find in a lot of fruit.
  • AntioxidantsTheir dark purple skins are rich in anthocyanins and other protective plant compounds.
  • Naturally sweetThey're sweet enough to eat plain, so you can go light on the sugar when you bake.

This is general nutrition info, not medical advice. Talk to your doctor about your own diet.

From our kitchen to yours

Favorite recipes

Classic Juneberry Pie

The one Grandma made. A splash of lemon brightens up the sweet, mild berries.

One 9-inch pie

You'll need

  • Pastry for a double-crust 9-inch pie
  • 4 cups juneberries
  • ¼ cup water
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 tablespoon butter

How to make it

  1. Heat the oven to 425°F and line a pie pan with the bottom crust.
  2. Simmer the berries in the water for about 5 minutes to soften the skins. Let them cool a bit.
  3. Mix the sugar and cornstarch, then stir it into the berries with the lemon juice.
  4. Pour the filling into the crust and dot with butter. Add the top crust, crimp the edges and cut a few steam vents.
  5. Bake 15 minutes, then turn the oven down to 350°F and bake 35 to 45 minutes more, until golden and bubbling.
  6. Let it cool at least 2 hours so the filling sets.

Tip: Simmering the berries first is the secret. It softens the skins and brings out the almond flavor.

Juneberry Pancake Syrup

Five minutes of work for a jar of purple syrup that makes Saturday pancakes special.

About 2 cups

You'll need

  • 2 cups juneberries
  • 1 cup water
  • ¾ cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thicker syrup)

How to make it

  1. Bring the berries, water and sugar to a boil in a saucepan.
  2. Turn it down and simmer 10 minutes, mashing the berries a bit as they soften.
  3. Stir in the lemon juice. For a thicker syrup, stir in the cornstarch mixture and simmer 1 minute more.
  4. Serve warm over pancakes, waffles or ice cream. Keeps in the fridge for 2 weeks.

Tip: Strain it for a smooth syrup, or leave the berries in for a chunky topping.

Picking & storage tips

  • Ripe juneberries are deep purple to almost black. Red ones need more time.
  • Clusters ripen unevenly, so pick the dark ones and come back for the rest.
  • They're firmer than raspberries and hold up well in a pail.
  • Refrigerate them and they'll keep about a week.
Come pick your own

Is it ready yet?

The typical season is July, but Dakota weather likes to keep us guessing. We post what's picking, times and prices on our Facebook page first.

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