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The berry that could


Malic acid (malate) and succinic acid (succinate) are the dominant organic acids contributing to the flavour of ripened saskatoon berries. Presence of close to equal amounts of glucose and fructose hinder the effect of acidity and develops a flavour unique to Saskatoon berries.


Saskatoon Berries can be used to create a wide variety of products. Products such as Cookies, Muffins, Pies, Jams, Syrups, Smoothies, Supplements, Yogurt, Beverages, Sauces & Functional ingredients (sweetener, added vitamins, colour and so on)


In laboratory experiments it has

been shown that the polyphenol

antioxidants found in plants are

capable of mitigating the activity of ROS molecules. Some polyphenol compounds are better agents for neutralizing ROS molecules than

others. Vitamin-E and zinc are

valuable antioxidant compounds.

Saskatoon berries are a good source of vitamin-E and also contain zinc.

Saskatoon Berries have high levels of antioxidants. Antioxidants are known to act as a protective guard to our immune system. Antioxidants help neutralize major free radicals in our bodies protecting against various diseases including diabetes, heart disease and cancer.

Antioxidants also defend against inflammatory illnesses and help reduce oxidative stress associated with aging.


Anthocyanins produce the red, purple and blue colours of fruit, flowers and leaves when bound to various other molecules. Anthocyanins, protect the plant from UV induced radiation damage and also from insects and plant pathogens.


Anthocyanins are polyphenol antioxidants. In fruits, anthocyanins may present with and without binding to sugar molecules. Anthocyanidin is a name for sugar-free anthocynin. Delphinidin, cyanidin, petunidin,

pelargonidin, peonidin and malvidin are anthocyanidins of saskatoon berries. Common sugars bound to anthocyanins of saskatoon berries are glucose, galactose, rutinose and arabinose.

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This is no ordinary berry!

Because Saskatoon Berries look a lot like a blueberry, people think they should process them like a blueberry - that is not the case. 

Here is some tips in processing or cooking Saskatoon Berries: 

  • Saskatoon Berries have a thick skin so they don't release their natural juices during baking. Always  be sure to add a little water when making a pie or crumble. 

  • Because of their thick skin, Saskatoon Berries don't break down the same way as a blueberry. When boiling Saskatoon Berries to make a jam or a fruit compote be sure you don't overcook them. 

  • Saskatoon Berries have five to seven small seeds inside the fruit so if you crush the berries you might be making the seeds burst out of the fruit, which will make your product look seedy. 

  • If you want a smooth puree without a seedy texture, be sure to use a high grind setting on your food blender to break down the skin and the seeds. 

  • If you are using frozen Saskatoon Berries, be sure to thaw them in your refrigerator rather than at room temperature. This will prevent them from browning off. 

  • Want to enhance the flavour of Saskatoon Berries? Try adding a little almond extract or lemon juice. 

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