What is the juneberry?
The juneberry, also known as the serviceberry or Saskatoon berry, is a small fruit that resembles a blueberry in appearance. The fruit is native to North America and has been used by indigenous peoples for centuries. The juneberry is a versatile fruit that can be eaten fresh, dried, or made into jams and pies. The fruit has a sweet taste with a hint of almond flavor.
The juneberry is high in antioxidants and nutrients such as vitamin C, potassium, and fiber. The fruit has numerous health benefits, including being beneficial for heart health, blood sugar control, and weight loss. Juneberries are also said to boost immunity and have anti-inflammatory properties.
Provided by: SmallRecipe.com
Pastry for a Single-Crust Pie* (recipe follows)
½ cup sugar
¼ cup all-purpose flour
2 cups fresh juneberries or fresh or frozen blueberries
2 cups halved fresh strawberries or fresh or frozen blueberries
1 cup fresh or frozen red raspberries or blackberries
2 teaspoons finely shredded lemon peel
½ cup all-purpose flour
⅓ cup sugar
3 tablespoons butter
⅓ cup sliced almonds, coarsely chopped hazelnuts or flaked coconut
- Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry.
- For filling, in a large bowl, stir together the 1/2 cup sugar and the 1/4 cup flour. Add berries and lemon peel; toss gently to coat. (If using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy.) Transfer mixture to the pastry-lined pie plate.
- For crumb topping, in a medium bowl, stir together the 1/2 cup flour and the 1/3 cup sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle evenly over filling.
- To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes (or 50 minutes for frozen berries). Remove foil. Bake for 30 to 35 minutes more or until filling is bubbly and topping is golden brown. Cool on a wire rack. Makes 8 servings.
Calories 416 calories, Carbohydrate 59 g, Cholesterol 27 mg, Fat 19 g, Protein 5 g, Sodium 219 mg
Tips for making juneberry recipes
Juneberry recipes are a great way to enjoy this unique fruit. Here are a few tips to help you get the most out of your juneberry recipes:
- Use ripe juneberries for the best flavor. If they’re not quite ripe, you can cook them briefly to soften them up.
- Juneberries have a delicate flavor, so be careful not to overcook them or they’ll lose their flavor.
- Juneberries are great in pies and other desserts, but they can also be used in savory dishes like sauces and salsas.
- When using dried juneberries, soak them in water for a few minutes before using to rehydrate them.
Equipment and tools
There are a few key tools and pieces of equipment you’ll need to make Juneberry recipes. A Juneberry bush is key, of course. You’ll also need a good pair of pruning shears, as the berries grow on last year’s wood. A ladder may also come in handy, depending on the height of your bush.
A large bowl or bucket is perfect for collecting the berries once they’re picked. And a colander will come in handy for washing them. For recipes that call for cooked Juneberries, you’ll need a saucepan.
How to store juneberries?
- Juneberries, also known as serviceberries, is a type of small fruit that can be eaten fresh or cooked. They have a sweet taste with a hint of almond flavor. Juneberries can be found in stores from late spring to early summer.
- To store juneberries, first, wash them gently in cold water. Then, remove any stems and leaves and place the berries in a single layer on a paper towel-lined plate. Put the plate in the refrigerator and eat the berries within 2-3 days.
- Cooked juneberries can be stored in the fridge for up to 1 week or frozen for up to 6 months. To freeze, spread the cooked berries on a baking sheet and place in the freezer until solid. Then, transfer to a freezer-safe container or bag.
There are many different ways to enjoy juneberries, but one of the best is in a delicious recipe. Here are a few of our favorite juneberry recipes to help you make the most of this summer fruit.
- Juneberry pie is a classic way to enjoy this fruit. The sweetness of the berries pairs perfectly with a flaky pie crust. Serve it warm with a scoop of ice cream for a truly indulgent treat.
- For something a little lighter, try juneberry crisp. This recipe uses oats and almonds for a crunchy topping that complements the sweetness of the berries. Serve it with vanilla yogurt or ice cream for a perfect summer dessert.
- Finally, if you’re looking for something unique, try juneberry jam. This spread is perfect on toast.
Can you eat serviceberry?
Serviceberries are a type of fruit that can be eaten fresh or cooked. They have a sweet taste with a hint of tartness. Serviceberries can be used in pies, jams, and other desserts.
Serviceberries are a nutritious fruit that is high in fiber and antioxidants. They can also help to lower cholesterol levels and improve blood sugar control.
Can you eat serviceberry seeds?
If you’ve ever had serviceberry, also known as a juneberry, you know how delicious they are. But what about the seeds? Can you eat them?
The short answer is yes, you can eat serviceberry seeds. They’re actually quite nutritious, containing protein, fiber, and healthy fats. However, they can be a bit tricky to remove from the fruit. The best way to do it is to put the berries in a strainer and gently rub them with your fingers until the seeds fall out.
Once you have your seeds, there are plenty of ways to enjoy them. You can add them to smoothies or yogurt, bake them into muffins or bread, or even use them as a topping for salads. So next time you’re enjoying some delicious serviceberries, don’t forget to save the seeds!