Discovering the Unique Haskap Berry in Ontario

Ontario summers are well-known for fresh strawberries, blueberries, raspberries, and even gooseberries.

But have you come across the haskap berry?

The haskap berry thrives in the peaty soils of boreal forests found throughout much of Canada (as well as parts of Europe and Asia) and is gaining popularity here in southwestern Ontario.

Amy and Channing Strom, who run Guelph’s Strom’s Farm and Bakery, are among a few growers in this region cultivating haskaps. They began growing these berries in 2014 for their bakery.

“We just thought it was an interesting taste,” Amy Strom said. “It’s very high in antioxidants, what they call a super fruit.”

Channing Strom harvesting haskap berries on his farm in Guelph, Ont. (Jasmine Mangalaseril/CBC)

Loaded with vitamins, fiber, polyphenols

The indigo-colored fruit typically resembles a three-centimeter-long torpedo-shaped blueberry. When squished, magenta juice spills out. Many say it tastes like a mix of blueberry and raspberry (personally, I find hints of blueberry, green grape, and green tea leaf).

The Haskap Canada Association based in Quebec notes that haskap berries are rich in anthocyanins, polyphenols, vitamins, fiber and potassium. Each of these compounds offers various health benefits.

Though they look like blueberries, they belong to the honeysuckle family: some regions refer to them as honeyberries or blue honeysuckle.

In Canada, they’re known as haskaps-a name derived from hasukappu meaning “little presents on the end of branches” from the Indigenous Ainu language of Japan.

WATCH | Anti-oxidants from blueberry and haskap berry waste:

Berry extracts as health supplements?

Dan Pike is collaborating with New Brunswick’s French Community College campus in Grand Falls to extract anti-oxidants from leftover blueberry and haskap berry material.

How are they cultivated?

The Stroms selected six different early-season varieties and planted about 500 bushes over a quarter-hectare area.

Bumblebees sourced through the University of Guelph’s Bee Research Centre pollinate the bushes each April.

Cedar waxwings show up weeks before harvest time which signals it’s time to cover the patch with netting to protect it from feathered intruders.

The Stroms pick the berries by hand and freeze them right away because otherwise they spoil quickly.

Channing Strom (left) harvesting haskap berries at his family farm in Guelph, Ont. with his friend Mike Boden (right). (Strom’s Farm & Bakery)

Where to find them fresh or frozen

Guelph cookbook author Emily Richards mentioned that the short harvest season – lasting only a couple weeks – adds to their appeal.

“I kept going back to the market because I was like, ‘I need this’ then they’re gone … I think that’s kind of what makes haskaps special since they don’t have a long season,” said Richards.

Haskaps growing at the Strom family farm in Guelph, Ont. (Jasmine Mangalaseril/CBC)

While fresh haskaps can be tough to locate, producers frequently offer products such as jams and beverages instead.

This September when the Strom’s Market opens up again there will be pies featuring haskaps alongside butter tarts and marshmallows-plus jams and vinaigrettes available too. Tubs filled with frozen berries will also be on offer.

An upcoming Haskap festival

Richards is busy crafting recipes using frozen berries along with jams and vinaigrettes. She’ll showcase her dishes at the annual haskap festival hosted by the Stroms this September.

“Using frozen products is great if you can’t get fresh ones but having jam or vinaigrette really highlights that flavor differently while making it more accessible throughout the year,” said Richards

Haskap berries are grown by a handful of farmers in Ontario. One grower is located in Guelph, Ont. (Jasmine Mangalaseril/CBC)

If you’re new to trying out haskaps start with sweet recipes using them instead of blueberries!

“Smoothies muffins cakes anything similar works great! Jams jellies… I think those make for excellent introductions into what makes up that unique flavor especially if someone hasn’t tasted them straight,” said Richards.

“The next step involves getting creative exploring savory options.”

On savory side you could incorporate these delicious fruits into relishes sauces designed specifically for smoked meats oven roasted veggie bakes-even pairing nicely alongside rich creamy cheeses!

“There’s definitely complexity involved … once salt heat gets added it works perfectly within savory dishes” she commented further.

A refreshing Haskap liqueur experience

Spring Mill Distillery owned by John Sleeman & Sons’ produces its signature Haskap Liqueur utilizing those delightful fruits harvested directly from The Stoms’ farms where production occurs annually every year.

Ward Bar here created several cocktails including cosmopolitan negroni gin mojito featuring our tasty treats showcasing at their upcoming festival happening this fall!

Spring Mill’s Ward Bar crafted multiple cocktails utilizing our exquisite flavors; cosmopolitan negroni gin mojito(creating drinks!).(Spring Mill’s Ward Bar)

““This essence captured embodies brightness floral notes complementing one another; distinctively intriguing palette present ,” remarked Christine Cipolla marketing co-ordinator overseeing operations”.

“Great enjoyed alone or blended seamlessly amongst others enhancing overall seasonal essence wherever paired!”

Recipe: Prepare your own Haskap Gin MojitoAdd 1 oz gin into shaker. Add 0.5 oz liqueur made from our amazing little gems. Spank gently add approximately five-six mint leaves prior proceeding. Add lime juice equaling one ounce plus additional half an ounce maple syrup sourced locally ! Include one wedge slice muddle together until well mixed.

Add four ice cubes placed inside glass subsequently strain drink pour into prepared vessel filling off remainder soda top garnishing bouquet consisting mint leaves alongside lemon slice wedge displayed aesthetically atop surface!

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