Saskatoon berries (Amelanchier alnifolia) look much like blueberries, though they are more closely related to the apple family. Many would describe the taste of saskatoon as having a sweet, nutty almond flavor. They are also high in fiber, protein and antioxidants.
Berries ripen in late June or early July. They are also available throughout the year when frozen. They grow in many conditions, from sea level to mountain peaks, and are less picky about soils conditions than blueberries. Like their apple cousins, saskatoons continue to ripen after they are picked. Fully mature berries are sweeter and have a fuller fruit flavor, but are softer and more easily damaged.
Saskatoon bushes are a deciduous shrub or small tree that can reach 16 ft in height. The mature bushes sport white flowers each spring.
Saskatoons are native to North America, growing wild from Alaska to Maine. In the northern lower peninsula of Michigan there are currently over 20 commercial growers that have 50 to 10,000 plants each. We are currently working on a survey of operations in several other states and the Canadian provinces.
Names
Saskatoon berries have a variety of names throughout North America, including: prairie berry, serviceberry, shadbush, juneberry and, in past centuries, pigeon berry. The saskatoon name is reportedly an anglicization from the Cree language word misâskwatômina (Mis-sack-qua-too-mina), which means “the fruit of the tree of many branches”. This Cree word is also the source of the city name Saskatoon, Saskatchewan, which is located on the banks of the South Saskatchewan River. These names are also used for some similar varieties of berries and also for ornamental plants. Edible varieties sold by our members include: Thiessen, JB-30, Northline, Martin, and Smoky.
Nutritional Value
Saskatoon berries appear to be an excellent source of manganese, magnesium, iron, calcium, potassium, copper and carotene. Saskatoon berries are considered a better source of calcium than red meats, vegetables and cereals.
Recent research indicates saskatoons have very high components of phenolics, flavonols and anthocyanins. Saskatoons are high in natural sugar, rich in Vitamin C, and also contain more than three times as much iron and copper in the same weight as raisins.
Saskatoon Nutrients: The Journal of Food Science – Volume 47 1982 Dr. G. Mazza
Nutrients in raw saskatoon berries
Nutrient Value per 100 grams % Daily Value
Energy 85 kcal
Total dietary fiber 5.9 g 20%
Sugars, total 11.4 g 8%
Calcium, Ca 42 mg 4%
Magnesium, Mg 24 mg 6%
Iron, Fe 1 mg 12%
Manganese, Mn 1.4 mg 70%
Potassium, K 162 mg 3%
Sodium, Na 0.5 mg 0%
Vitamin C 3.6 mg 4%
Vitamin A, IU 11 IU 1%
Vitamin E 1.1 mg 7%
Folate, mcg 4.6 mcg 1%
Thiamine 4%
Riboflavin 3.5 mg
Vitamin B6 2%
Panthothenic acid 0.3 mg
Phosphorus 2%
Magnesium 10%
Zinc 2%
Manganese 70%
Chloride 2%
Pyridoxine 0.03 mg 2%
Biotin 20 mcg 67%
Mazza G (2005). Compositional and functional properties of saskatoon berry and blueberry. Int. J. Fruit Sci. 5 (3):99-118 with some additions.
The intense purple color of saskatoon berries is due to the presence of pigments called anthocyanins. Anthocyanins (from two Greek words meaning “plant” and “blue”) are part of a large and widespread group of plant constituents known as flavonoids. Flavonoid compounds have been attributed to provide health benefits against chronic diseases including cancer, heart disease, and macular degeneration. The deep color of saskatoon berries suggest that this fruit should contain high levels of anthocyanins and antioxidant activity similar to blueberries.
Quercetin, cyanidin, delphinidin, pelargonidin, petunidin, peonidin, and malvidin were polyphenols present in saskatoon berries. Particularly for saskatoon phenolics, inhibition of cyclo-oxygenase enzymes involved in mechanisms of inflammation and pain have been demonstrated in vitro.
Antioxidant rich fruits reportedly have anti-cancer, anti-aging, and anti-heart disease effects on human body, reducing cardiovascular and inflammatory diseases, and acting as a protective guard to our immune systems.
The ORAC (oxygen radical absorbance capacity) value is one of the methods used to measure the total antioxidant activity in fruit. In the tables below the ORAC values show saskatoon berries are naturally high in antioxidants and rank highest in both fresh fruit and in fruit pulp relative to other common fruits.
Research evidence shows that antioxidants found in fruits and vegetables may help reduce the risk of cancers. Ozga, J. A., Saeed, A. and Reinecke, D. M. (2006). Anthocyanins and nutrient components of saskatoon fruits (Amelanchier alnifolia Nutt.). Can. J. Plant Sci. 86: 193-197. and U. Nothlings, S.P. Murphy, L.R. Wilkens, B.E. Henderson and L.N. Kolonel. Flavonols and Pancreatic Cancer Risk-The Multiethnic Cohort Study. American Journal of Epidemiology; V 166,8: 924-931
Studies also showed that there are potential anticarcinogenic activity of anthocyanins in fruits and fruit products, and anthocyanins may possess multifaceted actions including antioxidation and anticarinigenesis, and may have inhibitory effects on colon carcinogenesis. C. Hu, B.H.L. Kwok, D.D Kitts. (2005). Saskatoon berries (Amelanchier alnifolia Nutt.) scavenge free radicals and inhibit intracellular oxidation. Food Research international 38: 1079-1085.
Anthocyanins, antioxidant pigments from fruit and vegetables, have a “significant potency” against fat cells and could be used for the prevention of weight gain, suggests a new study from Japan. Journal of Agricultural and Food Chemistry Volume 56, Number 3, Pages 642-646
Uses
Saskatoons are delightful right off the bush. Historically they were used in pemmican and as a medicine for quite a variety of ills.
Today saskatoons are commonly used in pies, tarts, scones, muffins, bread, coffee cake, jams, compote, sauces, salad dressing, trail mix and other snack foods. They can also be used in wine, cider and a variety of liquors. The picture, below shows saskatoons on the top and bottom layers of a classic English Trifle.
Saskatoons can be consumed fresh, or preserved in frozen, dried, or canned form.
