The Canadian Press
Here are five things to know about the haskap berry:WHERE ARE THEY FROM: Dark blue haskap berries are native to Russia and northern Japan and are found in the wild in Canada. Because they grow on the edge of swamps during mosquito season, they are not well known in this country, says Bob Bors, head of the fruit program at the University of Saskatchewan.
EATING AND DRINKING: The taste is sweet with a hint of tartness and reminiscent of raspberries, blueberries and grapes. Try them fresh or in sauces to spoon into yogurt or over ice cream. They are also being made into juice, wine, liqueur, condiments and jams.
CANADIAN COLLECTION: Bors is known as “the father of the haskap” in Canada. He bred sweetness from haskaps grown in the Kuril Islands and width from fat, round berries from Hokkaido, along with length from long, skinny Russian berries. He then bred a plant that grows upright with even branches so berries can be harvested by machine, making large-scale commercial operations viable.
RIPENING: Unlike earlier varieties from Russia and Japan, Bors was able to breed plump berries that stay on the branch long enough to ripen evenly. They flower a month before the last frost and ripen several weeks before strawberries.
VARIETIES: Varieties bred by Bors include Aurora, Borealis, Tundra, Indigo series (Treat, Gem, Yum), and Honeybee. The newest series is the Boreal (Blizzard, Beauty, Beast), which are not available yet because they’re still being propagated.
Chef Alain Bosse loves the beautiful purplish colour that juice made from haskap berries lends to his vegetarian take on ceviche.
APPLE AND HASKAP CEVICHE
Ceviche is a popular seafood dish that originates in South America and is particularly beloved in Peru. Fresh raw fish is marinated in citrus, and the acid “cooks” the fish. Here, Bosse used the traditional flavours of ceviche ‚Äî limes, chili, olive oil and cilantro ‚Äî which pair beautifully with apples.
Haskap juice, high in potassium, vitamin A and vitamin C, is available from specialty food stores and online.
4 apples, cubed (mix a few varieties)
1/4 red onion, cut in medium dice
250 g (1/2 lb) blueberries
125 ml (1/2 cup) haskap juice
5 ml (1 tsp) coarse sea salt
5 ml (1 tsp) milled pepper
1 hot chili pepper, seeds removed and finally diced
60 ml (4 tbsp) chopped cilantro
Juice of 4 limes
In a large bowl, gently mix apples, red onion, blueberries and Haskapa juice, tossing lightly to avoid breaking apple pieces. Add salt, pepper, chili and cilantro; toss and refrigerate.
Just before serving, add lime juice and lightly mix.
Gently mound on a plate or in a martini glass.
Makes 4 servings.
Source: Chef Alain Bosse, The Kilted Chef
