VERY DELICIOUS

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VERY NUTRITIOUS

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VERY DIFFERENT

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VERY DELICIOUS 〰️ VERY NUTRITIOUS 〰️ VERY DIFFERENT 〰️

DISCOVER THE POWER OF HASKAP

Elevate Your Smoothies with Nature's Superberry!

HASKAP WHIPPED ICECREAM

  •  A decadent accompaniment using whipped cream, flecked with colourful specks of haskap berries. Serve on the side or even as a dessert in it’s own right. Quick and easy to make. 

  • 1 cup whipping cream

    1 handful of haskap berries

    2 tablespoons icing sugar (optional)

  • Whip the cream until it begins to thicken.

    If desired, add icing sugar and continue whisking until soft peaks form.

    Blend the haskap berries until smooth, then gently fold them into the whipped cream.

    Carefully spoon the mixture onto pies or baked goods.

HASKAP JAM

  • A delightful blend of rich, tangy haskap berries crafted into a smooth, velvety spread. This jam captures the essence of summer with its deep, ruby hue and a flavour profile that dances between the tartness of blackcurrants and the sweetness of blueberries. Perfectly balanced with a hint of citrus and just the right amount of sweetness. Spread it on toast, swirl it into yogurt, or use it as a glaze for pastries—this jam is a versatile treat that brings a touch of gourmet to every bite.

  • 4 cups haskap berries

    2 cups granulated sugar

    2 tablespoons lemon juice

    1 packet (1.75 oz) fruit pectin (optional, for a thicker consistency)

  • Prepare the Berries:

    Mash the berries in a large bowl using a potato masher or blend them lightly if you prefer a smoother jam.

    Cook the Jam:

    In a large pot, combine the mashed Haskap berries, sugar, and lemon juice.

    Stir the mixture over medium heat until the sugar dissolves completely.

    If using fruit pectin, add it to the mixture and bring it to a rolling boil.

    Boil the Mixture:

    Increase the heat and bring the mixture to a full rolling boil, stirring constantly.

    Boil for 1-2 minutes if using pectin, or 10-15 minutes without pectin, until the jam thickens and reaches the desired consistency.

    Test for Doneness:

    To check if the jam is ready, place a small spoonful on a chilled plate and run your finger through it. If it wrinkles and holds its shape, it’s done. If it’s still too runny, continue boiling for a few more minutes and test again.

    Jar the Jam:

    Remove the pot from the heat and carefully ladle the hot jam into sterilized jars, leaving about ¼ inch of space at the top.

    Wipe the rims clean, seal with lids, and let the jars cool to room temperature.

  • Store the sealed jars in the refrigerator for up to 3 weeks, or process them in a water bath for longer shelf life.

HASKAP FRESH SUMMER SALAD

  • Don’t be misled by the name of this summer salad,

    you can have it all year round. Be creative and change the fruit based on what is seasonally fresh.

    Replace peaches with fresh beets or perfectly ripe avocado. If possible, seek out mozzarella di bufala, made from water buffalo’s milk; a specialty of central and southern Italy. It is a softer, creamier mozzarella than that made from cow’s milk.Use the salad as a main course at lunch or as a side with our haskapa Cedar Plank Halibut.

  • 4 medium heirloom tomatoes (multi colours)

    2 ripe peaches 

    3 bocconcini cheese

    (mozzarella balls the size of eggs)

    ½ cup shaved Parmesan cheese

    ¼ cup fresh basil (chopped) 

    ½ cup haskapa Jalapeño Relish

    1 tablespoon roasted sesame oil

    2 tablespoons olive oil

    3 tablespoons balsamic vinegar

    Salt and pepper to taste

  • Dressing:

    In a small bowl add haskapa Jalapeno Relish, sesame oil, olive oil, balsamic vinegar, salt and pepper. Whisk until well blended. Set aside for 10 minutes to let flavours blend.

    To Serve:

    Rough cut tomatoes and peaches into 1/2 inch wedges. Place randomly on large serving dish.

    Slice bocconcini cheese into ¼ inch thick discs. Place rounds and shaved Parmesan randomly

    over tomatoes and peaches. Sprinkle with fresh basil. Pour dressing over salad as desired.

    No mixing required.

HASKAP INSPIRED SANDWICH WRAP

  • Sandwich wraps have become the corner stoneof the new Food Truck movement but this haskapa inspired wrap has a flavour and colour you won’t find anywhere. The ingredients are fresh and healthy

    all inspired by the haskap berry. Use fresh chicken breast or your leftover roast chicken or turkey. 

  • 2 large multigrain wraps

    2 medium chicken breasts

    ½ leek

    ½ cup baby arugula (rocket)

    ¼ cup julienned apple

    ½ cup plain Greek yogurt

    1 tablespoon haskap Chutney

    1 teaspoon paprika 

    1 tablespoon fresh squeezed lemon 

    Pinch of chilli flakes (optional) 

    Salt & pepper to taste

  • Preheat a grill pan or an outdoor grill to medium-high heat. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill the chicken until golden brown and cooked through, about 12 minutes per side. Chop chicken into ½ inch cubes and set aside. While chicken is cooling, slice and chop leeks. Place in frying pan with avocado oil and cookon a med – low temperature until soft and slightly opaque, about 7 – 10 minutes.

    Turn heat off and let leeks cool.

    Toss chicken, yogurt, lemon, haskapa Chutney, leeks, chili flakes, salt and pepper until evenly mixed. Spread arugula over the wrap. Fill wrap with chicken mixture and finish with julienned apple on top. Roll, cut and enjoy! 

HASKAP SUPERFOOD SMOOTH

  • This superfood smoothie packs a serious healthy punch, combining our powerful antioxidant and anthocyanin rich Haskap berries with a mix of seeds, nuts fruit & veg.

  • 1 banana

    1 tbsp ground almonds

    handful of baby spinach

    1 tbsp of pumpkin seeds

    1 tsp of chia seeds

    Handful of Nova Scotia’s Own Frozen Haskap Berries

    small handful of frozen cherries (optional)

    1 cup of cashew or almond milk

  • Add all ingredients to a blender

    Mix well and serve chilled

    Top with a few flax seeds if you have them

HASKAP SUPERFOOD
SMOOTHIE BOWL

  • A deliciously wholesome treat that's as beautiful as it is nutritious. Packed with the antioxidant power of haskap berries, the creamy goodness of avocado or chia seeds, and a leafy green boost, this bowl is a perfect blend of taste and health. Top it with a colorful array of fruits and seeds for a satisfying crunch and a burst of flavor in every bite. Start your day with this nutrient-rich smoothie bowl and feel the superfood difference!

  • 200ml Plant milk

    Handful of Nova Scotia’s Own Frozen Haskap Berries

    1 scoop of vegan protein powder

    1/2 a frozen banana

    1/2 an avocado OR 1 tsbp chia seeds OR 1 tbsp ground flax - for that trademark smoothie bowl thickness

    1 handful of kale or spinach

    Handful of Nova Scotia’s Own Frozen Haskap Berries

    small handful of frozen cherries (optional)

    1 cup of cashew or almond milk

  • TOPPINGS:

    Sliced apple

    Berries

    Figs

    Pomegranate

    Seeds of your choice

    Kiwi

  • Combine all ingredients for the bowl and blend.

    Spoon into your bowl and add your toppings of choice.

HASKAP OATMEAL COOKIES

  • There are times when only a home-baked cookie will do. Our recipe uses haskap berries to give this classic a tangy twist.

    The haskap berry brings a deeper, fruitier flavour than the traditional raisin. Quick to make, easy and perfect for sharing. Delicious hot, fresh out of the oven, or cold, if they make it as far as the biscuit tin…

  • 6 tablespoons butter

    6 tablespoons coconut oil

    ½ cup sugar

    ¾ cup brown sugar

    2 large eggs

    ½ teaspoon vanilla extract

    1 ¾  cup flour

    ¼ teaspoon baking soda

    1 teaspoon baking powder

    ¼ teaspoon salt

    ½ cup haskap berries

    2 cup oats

  • Add coconut oil and butter to a stand mixer.

    Blend until creamy.

    Scrape down the sides, add white sugar and brown sugar and whisk together until light and fluffy.

    Continue to beat and add eggs one at a time, and continue to mix.

    Drop in vanilla extract and mix well. Let mixture sit aside.

    In a separate bowl mix together flour, baking soda, baking powder and salt.

    Drop in this flour mix to the stand mixer 1/3rd at a time and mix.

    Add haskap berries and stir at low speed. Drop in oats, ½ cup at a time.

    Mix well. Scoop equal quantities of cookie dough on a baking sheet. Flatten it a bit if necessary. 

    Bake them in oven for 12 minutes. Serve them warm or cold. Enjoy.

GRILLED BRIE WITH HASKAP JAM ON SOURDOUGH

  • Grilled cheese with a sweet twist. Haskapa jam adds a delicious tangy burst of flavour, that pairs perfectly with Brie and crunchy sourdough. Grill in a panini toaster press or make it classic over a skillet.


    Serve with dill pickles. Enjoy each gooey, crispy, sweet and savoury bite.  

  • 2 slices sourdough bread

    2 ¼ slices Brie cheese

    2 tablespoons haskapa jam

    Butter for buttering the outside of the bread

  • Preheat a skillet or panini toaster.
    Meanwhile, butter outside sides of bread.

    Sandwich Brie cheese and jam inside, and grill or press over medium heat until outside is crisp and golden, and the cheese is melted.

    Serve immediately!

HASKAP JALAPENO RELISH

  • A bold and flavorful fusion of sweet and spicy that will elevate any dish. This unique relish combines the rich, tangy sweetness of Haskap berries with the fiery kick of fresh jalapeños, balanced perfectly with hints of garlic, red onion, and a splash of apple cider vinegar. The result is a vibrant, deep purple relish with layers of flavor, from the initial sweetness of the berries to the lingering heat of the peppers.

    • 2 cups haskap berries

    • 2-3 medium jalapeño peppers, finely chopped (seeds removed for less heat)

    • 1 small red onion, finely chopped

    • 2 cloves garlic, minced

    • 1/2 cup apple cider vinegar

    • 1/4 cup granulated sugar

    • 1/2 teaspoon salt

    • 1/4 teaspoon ground black pepper

    • 1/4 teaspoon cumin (optional, for added depth)

  • Finely chop the jalapeño peppers and red onion. Mince the garlic.

    In a medium saucepan, combine the Haskap berries, chopped jalapeños, red onion, and garlic.

    Add the apple cider vinegar, sugar, salt, black pepper, and cumin (if using) to the saucepan.

    Bring the mixture to a boil over medium heat, stirring occasionally.

    Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the mixture thickens and the berries have broken down.

    Taste the relish and adjust the seasoning as needed. Add more sugar for sweetness or more jalapeño for heat.

    Once the relish has thickened to your liking, remove it from the heat and let it cool slightly.

    Transfer the relish to sterilized jars and let it cool to room temperature.

    Seal the jars and store them in the refrigerator for up to 2 weeks.

HASKAP HONEYSUCKLE SALAD DRESSING

  • Bottled salad dressing can be convenientbut it’s expensive and often full of salt, sugar,

    and additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. 

    The amounts given can be expanded infinitelyfor larger salads. It can be made several daysahead and kept in the fridge. 

    This dressing is a perfect match with the haskapa Garden Salad and haskapa Fresh Summer Salad 

    with a brilliant red colour and rich flavour that will set your salads apart. 

  • ¼ cup olive oil

    1 tablespoon haskap berry (blend till smooth)

    1 tablespoon of maple syrup

    1 teaspoon balsamic vinegar

    ½ teaspoon dijon mustard

    ½ squeezed lemon

    Salt and pepper to taste

  • Shake all ingredients together in a tightly-lidded container or whisk together in a small bowl.

    Let stand 10 minutes to blend flavours. Shake again just before serving then dress salad as desired.

HASKAP CHUTNEY

  • This rich, flavorful chutney combines the unique tang of haskap berries with the warmth of cinnamon, cloves, and allspice, complemented by the sweetness of apples and a hint of ginger. The result is a deep, jammy relish that’s versatile enough to pair with cheese boards, roasted meats, or simply spread on toast. The vibrant purple hue and complex flavor profile make this chutney a standout addition to any meal, bringing a touch of gourmet sophistication to your table.

  • 2 cups haskap berries

    1 small red onion, finely chopped

    1 apple, peeled, cored, and diced

    1/2 cup brown sugar

    1/4 cup apple cider vinegar

    1/4 cup raisins (optional)

    1-inch piece of fresh ginger, grated

    1 clove garlic, minced

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground cloves

    1/4 teaspoon ground allspice

    1/4 teaspoon salt

    1/4 teaspoon black pepper

  • Finely chop the red onion and dice the apple.

    In a medium saucepan, combine the chopped onion, diced apple, and Haskap berries.

    Add the brown sugar, apple cider vinegar, raisins (if using), grated ginger, minced garlic, cinnamon, cloves, allspice, salt, and black pepper.

    Bring the mixture to a boil over medium heat, stirring frequently.

    Once boiling, reduce the heat to low and let it simmer for 25-30 minutes, or until the chutney thickens and the fruits have softened. Stir occasionally to prevent sticking.

    Once the chutney has thickened to your liking, remove it from the heat and let it cool slightly.

    Transfer the chutney to sterilized jars and let it cool to room temperature.

    Seal the jars and store them in the refrigerator for up to 3 weeks.

HASKAP CRUMBLE SQUARES

  • A crunchy, chewy bake made with oats, almonds and the sublime addition of a layer of haskapa jam.

    Baking made easy. haskapa jam makes for a fruity alternative to the syrupy flapjack. Cut into larger squares for dessert or bite-size for lunchboxes.

  • 1 cup haskap jam

    1 ½ cup unbleached flour

    1 ½ cup rolled oats

    ¾ cup chopped almonds

    1 cup brown sugar

    1 teaspoon baking powder

    ½ teaspoon cinnamon

    ¼ teaspoon salt

    1 cup unsalted butter

  • Preheat oven to 375F. Grease a 9”x9” baking pan.

    In a large bowl, mix all dry ingredients except almonds. Cut in the butter until the mixture is crumbly. Set aside 1 cup of the mixture for topping.

    Press the crumble on the bottom of the baking pan. Evenly spread the haskap jam over the crumble. Sprinkle with the chopped almonds and then the reserved crumb mixture. Pat down gently.

    Bake for 30-35 minutes until golden. Cool completely before cutting into squares.

MIXED BERRY HASKAP SMOOTHIE BOWL

  • This bowl blends the tropical creaminess of coconut milk with the rich, antioxidant-packed flavors of frozen strawberries, acai, and our premium haskap berries. Each spoonful offers a refreshing burst of berry goodness, complemented by your favorite fresh toppings. Whether you’re looking for a nutritious breakfast or a revitalizing snack, this smoothie bowl is a berry lover’s dream come true. Savor the natural sweetness and vibrant colors that make every bite as delightful as the last.

  • Frozen strawberries

    Nova Scotia’s Own Frozen Haskap Berries

    200ml coconut milk

    Frozen Acai

  • Raspberries

    Strawberries

    Banana

    Blueberries

  • Combine all ingredients for the bowl and blend.

    Spoon into your bowl and add your toppings of choice.

HASKAP AND KEFIR
SUNRISE SMOOTHIE

  • This smoothie combines the tropical sweetness of mango with the tangy, probiotic-rich kefir and the unique flavor of haskap berries, creating a nutritious and delicious drink. The optional date syrup or honey adds a touch of sweetness if desired.

  • 1 ripe mango, skinned and chopped into chunks

    200 ml kefir

    Handful of Nova Scotia’s Own Frozen haskap berries

    100 ml milk

    1 tsp date syrup or honey (optional)

  • Blend the mango chunks with the milk, date syrup, Frozen haskap berries and 150ml of kefir

    Pour into tall glasses

    Carefully stir in the remaining kefir to add a smooth swirl

    Enjoy!

HASKAP FLATBREAD PIZZA

  • This quick and easy pizza really delivers! You can use your favourite pre-made crust or make your own dough from scratch. The colour and flavour hit of the haskap Jalapeno. Relish gives it a gourmet feel without the work.

    Adding fresh greens to finish makes this pizza a complete meal - no sides required.

  • 2 (8 inch) whole wheat pizza crust

    1/2 cup crumbled goat cheese

    3/4 cup smoked salmon pieces

    1/2 cup capers

    1/2 cup haskap berries

    1/2 cup sliced red onion

    2 tablespoons haskap Jalapeno Relish

    1/2 cup fresh arugula (rocket)

    1/2 fresh squeezed lemon

    Fresh ground pepper to taste

    Chilli flakes to taste (optional)

  • Preheat oven to 450 degrees.

    Add capers to a frying pan with olive oil. Fry at a medium-high heat for 4 minutes. Add sliced onion and dried haskap berries. Cook until caramelized (golden brown) another 7 – 10 minutes.

    Set aside to cool.

    Place pizza crust on a round pizza baking sheet. Spread haskap Jalapeno Relish evenly over crust.

    Sprinkle goat cheese, capers, and onion around crust. Bake in oven for 10 – 12 minutes until crust is golden brown on the bottom.

    Add smoked salmon, arugula, chilli flakes and pepper.

    Finish with a squeeze of lemon.