Canadian serviceberry

What it is

The plant's name is Amelanchier canadensis. Each fruit measures just 0.7–1 cm (about ¼–⅜ in) across and turns dark purple when ripe. Botanists call it a pome: the same fruit type as an apple, with several small seeds inside the flesh. The flavour recalls blueberries, and the fruit is sweet.

Where it comes from

Despite its Canadian name, this fruit also grows wild in the eastern United States. Its native range stretches from Newfoundland and southern Ontario down to Alabama.

It keeps mostly to wet places, especially on the Atlantic coastal plain, from sea level up to about 200 m (650 ft). Swamps, bogs, low ground and thickets are part of its home.

How it's eaten where it grows

In New York's North Country, where serviceberries go by juneberry, juneberry pie combines the fruit with sugar, cinnamon and cornstarch beneath a lattice of pastry.

Around Washington, DC, serviceberry sauce cooks the berries with water, lemon juice and cornstarch, and no sugar. It goes over yogurt or vanilla ice cream, or onto pancakes and waffles. The sauce can also be frozen for later.

How it's grown

Canadian serviceberry grows as a shrub with several stems, losing its leaves for winter. It can reach 3–6 m (10–20 ft) tall and wide, and new shoots rise from its roots until it makes a thicket. It does best in part shade, but takes sun if the soil stays moist. The branches have no thorns.

The variety Prince William stays a large shrub rather than a tree, with plenty of large berries.

When and where you'll find it

In its native range, the fruit usually ripens in June and July; in New England, its sweet berries come in June, around the time of the yearly shad run.

Serviceberries keep ripening after picking, and well-ripened fruit turns mushy and hard to harvest, so picking a little early helps. Freezing the berries keeps them for cooking later.