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Papua New GuineaFlavors · Saskatchewan
Buttery shortcrust pastry pie filled with saskatoon berries, small purple prairie fruits similar to blueberries with an almond-like flavor. It’s a traditional pie from Saskatchewan.
Traditional sweet from Saskatchewan
Also known as: torta de saskatoon
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Saskatoon berry pie — Saskatchewan, Canada
The saskatoon berry is a small purple fruit that grows on shrubs in the prairies of western Canada. Indigenous peoples of the region have harvested it for centuries and used it in pemmican, the mixture of dried meat and fat that fed hunters and travelers. The name comes from the Cree word misaskwatomina, which also gave its name to the city of Saskatoon.
In the pie, the berries are cooked with sugar and a little lemon juice until thickened and placed in a buttery crust, topped with another layer of pastry. The flavor is reminiscent of blueberry, with a hint of almond.
Saskatoon berry pie is served at family gatherings, agricultural fairs and roadside cafés on the prairies, often with vanilla ice cream. The berry harvest is in summer, typically in July.
Saskatoon berries, sugar, lemon juice, starch or flour; buttery pie crust.
In slices, often served with vanilla ice cream.
Year-round; with fresh fruit during the harvest in July.
Your questions
It’s a small purple prairie fruit from western Canada, similar to a blueberry and with an almond-like flavor.
From the Cree word misaskwatomina, which also lent its name to the city of Saskatoon.
The harvest usually takes place in summer, typically in July, and can vary depending on location and climate.
Flavors of Canada
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Soft bread filled with pieces of cooked lobster mixed with mayonnaise, celery, and a little lemon, served cold. It’s a traditional way to eat Prince Edward Island lobster.
Smaller, more compact and slightly sweet, hand-rolled, dipped in boiling water with honey and baked in a wood-fired oven. It arrived in Montreal with Jewish immigrants from Eastern Europe in the early 20th century and became one of the city’s signatures.
Beef brisket cured with salt and spices, smoked and cooked, served in thick slices on rye bread with mustard. Brought to Montreal by Jewish immigrants from Eastern Europe between the late 19th and early 20th centuries, it is one of the dishes most associated with the city.
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Dessert wine made from grapes that freeze naturally on the vine and are harvested and pressed frozen, which concentrates sugar and acidity. In Niagara-on-the-Lake, on the Niagara Peninsula, wineries produce it and the town hosts a winter festival dedicated to it.
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Individual tart made with pie crust filled with butter, sugar, syrup and egg; creamy inside and firmer on top. The earliest known printed recipe dates from 1900 in Barrie, and the tart features on bakery and festival trails in Ontario.
Sweet cider distilled only from Quebec apples, whose sugar is concentrated by the natural cold of winter. Protected as a geographical indication, it has aromas of fresh and baked apple, honey and dried fruit.
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Tall angel food-style sponge cake made with egg whites and pecan halves, filled and covered with whipped cream and drizzled with caramel sauce. It’s a celebratory dessert associated with Winnipeg.
Pancakes made with sourdough starter, the prospectors’ recipe from the Klondike Gold Rush. In the Yukon they are a breakfast tied to the territory’s history and to Whitehorse’s winter festival.
