North American Fruit Explorers mailing list at ibiblio

[Del Stubbs <northernlights2n@yahoo.com>]

My personal all time favorite pie is saskatoon/rhubarb   the almond flavor of 
the
saskatoons with the tart of the rhubarb is a great combination
Del

--- Matt Demmon <mdemmon@gmail.com> wrote:

> My thoughts on amelanchier:
> 
> I find that the tast varies a lot, even on the same tree. Slightly
> bitter to dry to sweet and juicy to bland to tart.
> 
> I also don't think they make that good of a pie filling or jam,
> lacking tart character. My favorite way to use them is in pancakes or
> muffins, as this seems to bring out the almond flavor in the seeds
> quite a bit, so what you get is a little burst of sweet juciness
> reminiscent of a blueberry, but with a hint of almond.
> 
> So I just eat them fresh as I find them, and if I have too many or
> they're not that great, I just freeze them and use them in pancakes
> all winter.
> 
> -matt
> 
> On 6/30/06, Joe Boles <jo.bo@rogers.com> wrote:
> >
> >
> > I had my best harvest of Saskatoons this week. All the ornamental
> > amelanchier in my area were loaded as well. The Robins had their fill and
> > left mine alone. I normally eat the Saskatoons right of the tree but with
> > the good harvest I had pie made. The pie was void of flavor. I don't find
> > fresh Saskatoons/Service berries have all that much flavor when eaten 
> > fresh;
> > I thought the cooking would bring out the flavor. Not so. Does anyone want
> > to share a recipe for pie that will bring out the flavor.
> >
> > Joe, Mississauga, ON
> > zone USA 5B, Canada 6B
> >
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> 
> -- 
> -matt
> aim: farmerdemmon
> www.flickr.com/photos/farmerdemmon
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Del Stubbs  http://www.pinewoodforge.com   zone 3   N. MN

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