Preparing Fresh Blueberries
Selection, Storage, Nutritional Benefits and Recipes
Though wild blueberries are native to North America, most blueberries eaten today are cultivated. They produce deep blue berries that are known for their sweet taste and versatility in cooking. While harvest begins in July, fresh berries are generally available into September.
Sweet and Healthy
According to the Oregon Blueberry Commission, blueberries are rich in nutrients, including vitamins A and C, beta-carotene, niacin, thiamin, riboflavin, potassium, iron, fiber, calcium, magnesium, phosphorus, copper, zinc, manganese and sodium.
Blueberries are also reputed to be rich in antioxidants. According to the Blueberry Commission, antioxidant compounds help immobilize free radicals, which are implicated in the aging process and certain cancers.
Other benefits listed include improved vision, clearing of the arteries, strengthening of blood vessels, and stopping urinary tract infections.
All that in a sweet, tasty berry!
Selecting and Storing Blueberries
Blueberries keep longer than many other berries. Most last up to two weeks from harvest. When selecting them from the market, look for firm, plump, dry berries. Moisture on the berries can cause them to spoil faster. Mature berries are a deep blue to blue-black color, often with a natural dusting of a powdery white bloom on the surface.
Fresh berries should be washed only when you’re ready to use them. They can be stored in a shallow covered container. If using frozen berries, they should be thawed in the refrigerator. Once defrosted, they should never be re-frozen.
Blueberry Recipes
Blueberry Smoothie
Ingredients for or two smoothies:
- 2 cups milk
- 1 cup fresh or frozen blueberries
- 1 ripe banana
- 2 tablespoons sugar
- 1 cup ice
Directions:
Blend all ingredients together in a blender or food processor until smooth.
Blueberry Pie
Ingredients:
- Pastry for one 9-inch double-crust pie
- ½ cup sugar
- ¼ cup flour
- 4 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoons butter
Directions:
Line a 9-inch pie plate with half the pastry. Mix sugar and flour and toss lightly with berries. Place berry mixture in the pastry-lined pie plate. Sprinkle lemon juice on top and dot with butter. Cover with top curst, trimming and fluting the edges to seal the crusts together. Cut 6 slits in the top. Bake in preheated 375-degree oven for 45 to 50 minutes, or until crust is golden brown and fruit is soft. To prevent over-browning, cover the edges of the crust for the first 20 minutes of cooking time.
Fresh blueberries can also be frozen for a taste of summer when winter begins to set in. Berries should be washed before freezing. For best results, allow them to dry before popping in the freezer.
