Honeyberries - also called haskaps, their Japanese name - are one of Ontario's most fleeting seasonal treats. The fruit of a non-climbing honeysuckle, they ripen just once a year in June, and that window closes fast.
Bite into one and you'll find something between a blueberry and a grape: deeply purple, lightly tart, with a skin so tender it practically melts. That same delicate skin means they dissolve beautifully when heated, making them a dream ingredient for compotes, jams, and baked goods. Try them in a summer crisp, swirled into ice cream, or cooked down into a syrup for pancakes or cocktails. They're equally wonderful straight from the container.
A heads-up if you're planning to freeze them: honeyberries thaw a little softer than they freeze. Still delicious...just best used cooked or blended from frozen.
