I realised I ignored a couple of more obscure quebec berries available in season in some of Montreal’s better stocked fruit market. While they don’t have the notoriety of the king and queen of berries (the strawberry and the raspberry) and didn’t have the push their cousin the cranberry had in recent years they are still part of Quebec culture. My grandfather used to do red currant wine (vin de gadelle) and my mother used to do gooseberry jelly that she’d preserve and eat off season.
Amelanchier (sugarplum? saskatoon berry?)
Native to Quebec. Very obscure berries, a bit unknown. Available from mid-july to end of july. Rich in anthocyanin and antioxidant, lots of pectin. Can be consumed fresh, in liquors or jellies
Sureau (elderberry)
The harvest of this berry seem to be at the end of august/start of september. It has a very neutral taste when eaten fresh so its usually transformed. Very rich in antioxidant and vitamin C. Available as a syrup, jelly, liquor or fresh!
Cassis (blackcurrant)
I feel this berry is a bit better known. Harvested from mid-mai to august, this berry is to fragile to be eaten fresh and is often transformed. Very juicy, very aromatic and has a tinge of acidity. Transformed in liquors, jelly, juice, vinegar, desserts…! The french do a very famous cassis liquor and some quebec producers have taken to produce it too (see http://www.saq.com/page/fr/saqcom/liqueur-de-fruit/lorleanne/396119?selectedIndex=13&searchContextId=-100216131642600 )
Gadelle (redcurrant)
This fruit has an incredible red colour. Acid, sweet and aromatic, redcurrant has a lot of pectin, anthocyanin and vitamin C. Available mid mai to august. Produces vinegar, jelly, syrup, wine and desserts.
Groseille (gooseberry)
Available from mid-mai to august, this berry can be eaten fresh or preserved. When very ripe it can be sweet, if picked early it is acid but can go into pies and jelly. Can go into wine, jelly and pastries, among others.
