I look forward to the salmonberries ripening every summer. Unlike the PNW, here in my part of AK the salmonberries don’t ripen until late July or early August. For those who are unfamiliar with salmonberries, they are a berry that are similar to the raspberry in form. They range from yellow to deep purply red. Salmonberries are a little larger and watery than raspberries and they are not as sweet. They are my favorite and I make a variety of things.
I make jam so I can enjoy it year round. The leaves in next to the jam are salmonberry leaves.
This week I tried out the NYTCooking Blackberry Crisp with Cardamom Custard Sauce and made it with salmonberries (the custard sauce isn’t pictured). Following the suggestions of the commenters, I added cornstarch to the filling so it would be less soupy. I also upped the cardamom in the custard sauce because I love cardamom. It was a hit with my family and I bet it would be equally good with blackberries.
And the crowning glory of my salmonberry creations is the salmonberry tart. I make it each summer using Cook’s Illustrated’s Classic Fresh Fruit Dessert recipe. It consists of tart pastry, pastry cream, fresh salmonberries, and salmonberry jam for glaze. It’s a little involved, but the results are worth it. Each bite tastes like summer and is so delicious!
I get excited about fancy desserts and use it as an excuse to dress up and take ridiculous photos. This is from last summer. You can see how excited I was
Made a tart last weekend and took some photos. Did a costume change because I couldn’t decide what to wear