Recipe of haskap

The haskap can be eaten fresh or used in an infinite number of processed products: pastries, cereals, jams, coulis, ice cream, yogurts, sauces, ketchup, mustard, smoothies, candies, syrup, juices, alcoholic beverages, dressings, and more.

The haskap can go very well with blueberries, cherries, raspberries, bananas, kiwi, plums, rhubarb, almonds, coconut, honey, maple syrup, rosemary, thyme, ginger, cinnamon and vanilla.

It can be added to yogurt or to breakfast cereals.

It is found in several microbrewery beer and wine similar in color and flavor to red grape or cherry wine,

The haskap gives a beautiful bright purplish red to dairy products.

It can be made into pies, muffins or cakes.

The haskap is also great in smoothies and gives them a great color!

Its slightly tangy flavor makes it a delicious salad dressing.

Even more simply, add it, whole or cut in 2 or 4, in a salad of lettuce or spinach.

A camerise jam is also a pure delight on toast in the morning or to flavor plain yogurt and ice cream.

The possibilities are limitless!