Blueberries -- one of summer's most anticipated fruits -- are in season and at their juicy best May through September.
Highbush blueberries are grown in 35 states, so you should be able to find fresh locally or regionally grown blueberries in markets throughout the summer.
Blueberry selection and storage
--Fresh blueberries: Look for fresh blueberries that are firm, dry, plump, smooth-skinned and relatively free from leaves and stems. Size is not an indicator of maturity, but color is--berries should be deep-purple blue to blue-black; reddish berries aren't ripe but may be used in cooking.
Stay away from containers of berries with juice stains which may be a sign that the berries are crushed and possibly moldy; soft, watery fruit that means the berries are overripe; dehydrated, wrinkled fruit that means the berries have been stored too long.
Fresh berries should be stored covered in the refrigerator and washed just before using. Use within 10 days of purchase.
-- Home freezing blueberries: The secret to successful freezing is to use berries that are unwashed and completely dry before popping them into the freezer. Completely cover the blueberry containers with plastic wrap, store in an airtight, reseal able plastic bag, or arrange dry berries in a single layer on a cookie sheet. When frozen, transfer berries to plastic bags or freezer containers.
--Frozen blueberries: Dry-pack berries in poly bags or boxes can be found in the frozen food section of your supermarket. The frozen berries should feel loose, not clumped together.
Frozen blueberries are individually quick frozen so you can pull out a few or as many as needed. Blueberries should be kept frozen and the unused portion returned to the freezer promptly. If not used immediately, cover and refrigerate thawed berries and use within three days. Commercially frozen berries are washed before being frozen, so washing again is not necessary. If you make your own frozen blueberries, wash just before using.
Blueberry tips
-- Blueberries and the color blue! Blueberries may change color when cooked. Acids, such as lemon juice and vinegar, cause the blue pigment in the berries to turn reddish. Blueberries also contain a yellow pigment which, in an alkaline environment, such as a batter with too much baking soda, may give a greenish-blue color.
-- Blue batter? To reduce the amount of color streaking, carefully fold blueberries (right from your freezer, if frozen) into your cake or muffin batter last. For pancakes and waffles, add the blueberries as soon as the batter has been poured on the griddle or waffle iron. This will make the pancakes prettier and they'll be easier to flip. If frozen blueberries are used, cooking time may have to be increased to be sure the berries are heated through.
Quick tricks with blueberries
Now you see them, now you don't. Blueberries are so good, they vanish in a flash. Blueberries are sweet and delicious at any time of day, any time of year. And regardless of their form -- fresh, frozen, canned, dried or juice -- blueberries are high in antioxidants, which can help fight against aging problems, such as short-term-memory loss. Blueberries also have fiber and phytonutrients (to fight cancer).
Here are some easy-to-master tricks you can perform with blueberries:
- Chop peaches or pineapple into chunks and toss with fresh blueberries--stir in a bit of crystallized ginger for zing.
- Take a break with a low-cal treat. Simply stir fresh blueberries into partially set sugar-free lemon-flavored gelatin, chill ’til firm and enjoy.
- Shower a scoop of peach ice cream with partially thawed frozen blueberries.
- Ladle pancake batter onto a hot griddle, then scatter frozen blueberries over the batter and finish cooking as usual.
- Blend drained canned blueberries with a banana, milk and crushed ice for a beautiful, deep purple smoothie.
- Drizzle canned blueberries and some of their syrup over ice cream, yogurt or rice pudding.
- Fill a snack-size bag with dried blueberries to take wherever you go -- to the beach, office or mall.
- Scatter dried blueberries, toasted nuts and crumbled blue cheese over a fresh spinach salad.
- Stir blueberry juice into ice-cold sparkling mineral water or lemonade.
- Add a splash of blueberry juice to tea, hot or iced.
Whip together Blueberry-White Chocolate "Napoleons" in 15 minutes or less.
Blueberry-White Chocolate "Napoleons"
- 1 3.4-ounce package white chocolate or vanilla instant pudding mix
- 1 1/2 cups cold milk
- 1 1/3 cups fresh blueberries, divided
- 1 loaf frozen pound cake, thawed
In a medium bowl, beat pudding mix into milk until well blended, about 2 minutes; let stand for 5 minutes. Remove 1⁄3 cup pudding to a small bowl; cover and refrigerate.
Into the remaining pudding, fold 1 cup of the blueberries. Cut the pound cake into 12 thin slices; toast until golden. Place one cake slice on each of 6 serving plates. Spoon the blueberry-pudding mixture onto the pound cake slices, dividing evenly. Top each with another slice of cake. Garnish with about 1 tablespoon of the reserved pudding and 1 tablespoon reserved blueberries and serve immediately.
Makes 6 servings.
Recipe from: U.S. Highbush Blueberry Council
