Wednesday, June 14, 2017


Blueberry is a native to North America and part of the Vaccinium genus, blueberries have white or pale green flesh, seeds and deep-blue skin with a waxy gloss. Varieties vary a great deal in size and shape.   

Nutritional Value
Good source of vitamin C and iron, some calcium, phosphorous, potassium, magnesium, low in sodium. 

Buying and Storing
After picking, blueberries do not ripen and become sweeter, they only become softer. Look for firm, pump, dry fruit with blue-grey waxy 'bloom'. Should be uniform in size.  Do not buy punnets or baskets dampened by juice, these could turn moldy and mushy.   

Don't wash.   Refrigerate and cover. Should keep up to one week or more. 

Prepare, Use and Serve
Blueberries can be stew or poach in a little water and a little sugar until tender. 

To freeze blueberries, simply place in a container or a bag remove air seal and label and freeze.  Rinse the berries before using. 

Blueberries are great serve fresh with other fruits, topping for cheesecakes, pies, muffins, pancakes, pudding ice cream, mousse, sorbet and in salads.

Goes well with all fruits, especially honey melon, apples, pears, pineapples and oranges, sour cream and brown sugar, cottage and cream cheese.  



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