If there were a fruit that represents the prairies, I’d say saskatoons were it. Saskatoons have been eaten and enjoyed by prairie people since the dawn of time. It is a hardy, tall bush growing along our riverbanks and forests. It has white flowers in the spring, bluish green leaves and of course lovely deep blue/purple berries in the summer. It provided year round sustenance for aboriginals and early settlers who used it in pemmican and greatly benefited from its nutrients which include antioxidants, calcium, iron, potassium and Vitamin C.

Today, saskatoon U-Pick farms and grocery stores with a local focus make it easy for us to enjoy saskatoons year round.

The flavour of saskatoons is a combination of apple, blueberry and almond. They are sweet and not too juicy which makes them very versatile whether fresh or frozen. Frozen saskatoons will hold their shape and won’t “bleed” like blueberries do. They’re equally delicious in savoury or sweet dishes.

This Saskatoon Salsa recipe is a perfect example of how frozen saskatoons can be used in a healthy, nutritious, savoury recipe that’s ideal as a side dish or a delicious lunchtime salad.

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5 from 1 vote

Saskatoon Salsa

We often serve this as a side dish to accompany a meal. Turn it into a salad by putting it on a bed of lettuce greens.

Ingredients

75 ml Canola Oil
45 ml Lemon Juice juice of 1 lemon
15 ml Honey
2 ml Salt
1 ml Pepper
1 Apple
60 ml Sweet Red Pepper
60 ml Sweet Yellow Pepper
60 ml Sweet Green Pepper
180 ml Saskatoons fresh or frozen
30 ml Parsley or Cilantro chopped
140 g Mixed Lettuce Greens optional

Instructions

In screw top jar, combine oil, lemon juice, honey, salt and pepper. Shake vigorously until well mixed and thick.
Finely dice apple, red, yellow and green peppers.
Toss apples, peppers, saskatoons and parsley in a small bowl.
Pour half of the dressing over the saskatoon mixture. Pour all of dressing if not using lettuce greens.
Pour remainder of dressing on lettuce greens and toss.
Place lettuce greens on plates and top with saskatoon salsa.