11 Wonderful Ways Canadians Eat Berries

Posted by Leslie Wu on March 29, 2017

Bountiful berries dot the Canadian landscape from coast to coast — from plump and juicy blueberries growing wild in British Columbia and the Maritimes, to the pride of the Prairies; the Saskatoon berry. Think beyond jam and try these fruitful ways to enjoy the goodness of Canadian berries.

Also be sure to check out: 10 Canadian Berries and How to Use Them

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Strawberries

Pretty pavlovas are a perennial favourite, and mini versions work well as a decadent post-dinner bite or cocktail party treat. Topped with delicate, fresh-picked wild strawberries, soft peaks of whipped cream and a hint of mint, these pavlovas will be the hit of the party. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/strawberry-mini-pavlovas/18524/" target="_blank">Strawberry Mini Pavlovas</a>
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Wild Blueberries

Go back to nature with a wild blueberry and onion topper for lean and mean moose burgers — a sure conversation starter at your next barbecue. Greek yogurt rounds out the sweet, tart and savoury bites in this all-Canadian burger. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/moose-burger-with-wild-blueberry-onion-jam/19831/" target="_blank">Moose Burger With Wild Blueberry Onion Jam</a>
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Saskatoon Berries

Spruced up with nutty Saskatoon berries and rhubarb, the harbinger of spring, this vibrant and fresh tasting pie brings a whole new element to your baking game. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/saskatoon-rhubarb-pie/18068/" target="_blank">Saskatoon Rhubarb Pie</a>
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Cloudberries

Evocatively named cloudberries may conjure images of fluffy white puffs in the sky, but in Newfoundland and Labrador, these orange-hued, bulbous berries are known as bakeapples. Used in a sweet-sour chutney with sherry vinegar and honey, they provide a tart contrast to lean venison and rich sweet potatoes. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/venison-with-sweet-potato-dauphinoise/11655/" target="_blank">Lynn Crawford's Venison With Sweet Potato Dauphinoise</a>
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Raspberries

French cooks know that rich and fatty duck is often best paired with citrus or tart elements for balance. This raspberry duck, which uses both raspberry vinegar, jam and fresh wild berries, offers a luscious contrast in flavours and colours. Get the recipe for Laura Calder’s <a href="http://www.foodnetwork.ca/recipe/raspberry-duck/8304/" target="_blank">Raspberry Duck</a>
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Gooseberries

In the summer months, Canadian gooseberries are found on shrubs and at farmers’ markets in Ontario. Early berries can be quite sour and best used for preserves, but riper berries make a great addition to a fruit perishky, a staple of Mennonite cooking. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/fruit-perishky/16517/" target="_blank">Fruit Perishky</a>
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Blackberries

Make-ahead desserts are a baker's best friend, and this cake using Greek yogurt and whole blackberries stays moist and delicious until the next day. In fact, the texture improves with time. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/french-yogurt-cake-with-blackberries-and-mint/15280/" target="_blank">French Yogurt Cake With Blackberries And Mint</a>
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Currants

Although you may be more familiar with its black and red versions, the white currant makes a worthy addition to your cooking repertoire. Its natural sweetness is an intriguing secret in this barbecue sauce spiked with star anise and two types of peppercorns. Slather it on these bison steaks or your favourite ribs this grilling season. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/grilled-bison-with-white-currant-bbq-sauce/14921/" target="_blank">Grilled Bison With White Currant BBQ Sauce</a>
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Sea Buckthorn

This tart berry has been making the rounds of trend lists and chefs' prep stations for years, but is now set for its moment in the sun. Spooned beside venison slices with duck fat and fleur de sel, these berries make a sassy statement on the plate, both in colour and taste. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/venison-carpaccio-with-cedar-jelly-and-sea-buckthorn-jam/16834/" target="_blank">Venison Carpaccio With Cedar Jelly and Sea Buckthorn Jam</a>
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Lingonberries

Although you may have seen lingonberry preserves adorning the shelves at your nearest DIY Scandinavian furniture store, lingonberries grow wild across Canada, especially Manitoba, Newfoundland and Labrador. Melting preserves with cloves, cinnamon and lemon juice makes a thick waffle topper that's every bit as tasty (and Canadian) as maple syrup. Get the recipe for <a href="http://www.foodnetwork.ca/recipe/savory-sour-cream-and-chive-waffles-with-sausage-and-lingonberry-syrup/16068/" target="_blank">Rachael Ray's Savoury Sour Cream And Chive Waffles With Sausage and Lingonberry Syrup</a>
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Mulberries

Try adding mulberries with a mix of your favourite fruit in this forgiving crumble — anything goes. Mulberries come in a wide assortment of shades, including white, pink, purple or black, so you can add whatever strikes your fancy. Toppings are equally customizable: use this recipe for homemade Greek yogurt, or add crème fraîche or scoops of ice cream for a creamy counterpoint. Get the recipe for <a href="http://www.foodnetwork.ca/shows/great-canadian-cookbook/recipe/wild-berry-crumble-with-homemade-yogurt/16290/" target="_blank">Wild Berry Crumble with Homemade Yogurt</a> Leslie Wu is a Toronto-based food and travel writer, editor and explorer. Follow her on Twitter at @leslie_wu.
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