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June Berry

June berries have higher level of antioxidants compared to other more common berries such as wild blueberries, strawberries or raspberries. They are great to make jams, muffins and cobblers.

 

June berries, commonly known as Saskatoons, are purplish-blue berries, similar to blueberries.

 

These tasty pleasures have been a staple of Western Canada for hundreds of years, and are now available for enjoyment worldwide.

 

The quality of the fruit varies from one species to the next, but all are edible and most are very good.

 

This is the most common type of edible berry in most of the continent. Saskatoon berries belong to the Rosaceae family, and the Amelanchier genus.

 

Other fruits belonging to Rosaceae family include apples, pears, prunes, plums, cherries, apricots, strawberries, raspberries, and blackberries. Saskatoon fruit has been grown on the Canadian prairies commercially, since the mid 1960’s.

 

The flavour of the fruit resembles dark cherry or raisin, with a hint of almond in the tiny, soft seed.

 

Not only are they flavourful, they are nutrient-dense, with high levels of protein, calcium, iron, and antioxidants.

 

June berries have about as much vitamin C, thiamine, riboflavin, pantothenic acid, vitamin B-6, folate, vitamin A and vitamin E as blueberries, and also trace amounts of biotin.

 

Anthocyanins give berries their vibrant colour, reduce inflammation, and may help prevent and manage arthritis.

 

Anthocyanins work together with quercetin to help slow age-related memory-loss.

 

June berries have lower moisture content than blueberries, so there are slightly higher levels of caloric value, proteins, carbohydrates and lipids in them.

 

One of the greatest advantages is that the June berry does not have special soil requirements, such as the acidic requirement for blueberries.

 

June berries do well in soil pH ranging from 5 to 8. It also adapts to a wide range of soil types from sandy, loamy, gravely to clay. It does not, however, adapt to flooded conditions.

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