For a short window of time west coasters can tell store-bought, Cali-imported berries to stuff it. Tis’ the time of the salmonberry. And, no, it doesn't taste like salmon!
A sibling species to blackberry and raspberry, this edible jewel rises early in the season and sticks around only for a few weeks. The variable sunset-like colours and light sweetness will steal your heart – and make it healthy!
An important food for indigenous people, these berries were eaten with salmon, salmon roe or oolichan grease – and that’s how they got their name. Rich in antioxidants and other phytonutrients, salmonberries are a truly wild superfood.
(If you don’t have access to salmonberries, raspberries can be subbed into this recipe.)
Go wild for organic!
Buzz in your blender until frothy and smooth, then book your next berry-picking foray in the wilds of beautiful BC.