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Saint Pierre and Miquelon
An orange-coloured wild berry that is not planted but sought out, across the windswept peat bogs of Saint-Pierre-et-Miquelon.
Fruit from Saint Pierre and Miquelon.
AI-generated illustration
Across the peat bogs of Saint-Pierre-et-Miquelon, between russet mosses and granite boulders of the Canadian north-east, grows a small, orange-coloured wild berry that the archipelago's inhabitants call platebière—elsewhere in French, it is more commonly known as plaquebière, or ronce des tourbières. The ministère de l'Agriculture ranks it among the archipelago's flagship products, alongside the cod and snow crab that dominate the local table.
In one family from the archipelago, Sophie has been making platebière jam every year for four years; she remembers gathering it from an early age. It is her husband Pascal who takes care of the picking, a task he says he appreciates as much for the fruit as for the walk it demands.
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Once picked, platebière is mostly turned into jam—Sophie keeps her recipe secret, following a simple principle: do not use too much sugar, in order to preserve the flavour of the fruit. The ministère de l'Agriculture also notes sorbet among its traditional uses. As for Pascal, he crafts a homemade liqueur from it by blending the fruit with fruit spirit and neutral alcohol, leaving the mixture to macerate for four months before tasting.
Appearance
Small, orange-coloured wild berry.
on the archipelago's peat bogs.
cooking the fruit with sugar, carefully measured so as not to mask the flavour of the fruit.
macerating the fruit in a mixture of fruit spirit and neutral alcohol for four months before tasting.
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Platebière is enjoyed above all in processed form: as jam, to give as a gift or to keep for oneself, as sorbet, or as an artisanal liqueur to be savoured in moderation after its four months of maceration.
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