FARGO, N.D. — Have you ever eaten a Juneberry?
They are absolutely delicious. Imagine a blueberry that is sweet and mild, not tangy, with rich undertones of cherries, apples and almonds. The fruits are soft, and their juices explode in your mouth when bitten. Yummy!
A slice of Juneberry pie is a treasure. A spoonful of Juneberry jam on toast is a pleasing way to start the day.
Juneberries are delicious and an important part of our Dakota heritage. Native tribes mixed Juneberry with dried meat and fat to make pemmican. The food was flavorful and full of calories, which provided energy and warmth.
The first settlers from Europe were also delighted with Juneberries. Families in communities would go out to the fields together to harvest ripe fruit and then celebrate their bounty at local festivals.
I discovered Juneberry shrubs while living in Wisconsin. We called them serviceberry. The shrubs were very popular in landscapes for their all-season beauty. They displayed pure white blossoms in spring, purple fruits in summer, blazing orange leaves in fall and silver bark in winter. Popular varieties then and now include Autumn Brilliance and Princess Diana.
We never thought about eating t...