Love the Amalanchier, Eat the Amalanchier!
I hesitate to tout the virtues of Amalanchier fruit, since that may leave less in the world for me, but I can't in good conscience keep such a fabulous taste to myself. Amalanchier (aka juneberry, serviceberry, saskatoon) is an amazing plant. It has fabulous white flowers early early in spring, pretty, plump berries that ripen from red to purple, and great yellow/orange fall color. It grows well in the ground and in containers, in full to part sun.
But here's the important part! Those berries are delicious. Earlier this week I made Amalanchier-Rhubarb jam (killer) and last night my friend Sara and I made Amalanchier sorbet. We substituted frozen sumac juice for the water in the recipe and the result was an intense, not too sweet, deep purple, taste explosion. (I recommend straining the fruit mixture before putting it in the ice cream maker, but it's not necessary. The seeds are about the same size as raspberry seeds.)
Amalanchier fruit ripens between now and the end of July (depending on where you live), so keep your eyes open and never travel without a zip lock bag to collect the harvest. You'll find Amalanchier in city parks, back yard gardens, and country roads. Better yet, plant one of your own. And email me if you want that sorbet recipe.