North American Fruit Explorers mailing list at ibiblio

["Richard Moyer" <ramoyer@gmail.com>]

Matt,

We also use most of our saskatoons (juneberries or 'sarvis' here) in muffins and pancakes.  Also on top of vanilla ice cream.

 

The almond flavor does come out in cooking, and is sometimes detectable in the fresh fruit as Naomi noted.  This flavor is a negative for my wife.

 

Agreed that the flavor varies on the tree, but I'd argue that's true of most other fruits when tasting the range of un-, under-, ripe and over ripe to dried to fermented. 

One of the things that makes some saskatoons such a good landscape tree is that they bloom over an extended period, hence the fruit ripening is also stretched out.

But we also notice a lot of variation in fruit quality among different cultivars grown here in East TN; from very good to very bland.

 

Out to pick mulberries, raspberries, gooseberries and currants, which also vary a lot depending on ripeness.

Richard Moyer

East TN