BLUEBERRIES ARE 
A WIN-WIN FOOD

 

 

 

 

 

 

 

Once called "star berries" for their 5-point, star-shaped tops, blueberries are one of the most popular berries in the United States. The latest wrinkles? Marketers are offering blueberry tortillas, blueberry wine, blueberry beer-larger or ale, blueberry barbecue sauce and blueberry tea made with dried blueberries.  

The U.S. is not the only country making this berry popular. The Japanese have jumped on the blueberry bandwagon in a big, big way. These large importers market  blueberry juice, blueberry health drinks, blueberry chocolate bars and more. Additionally, many take blueberry pills, they believe, to improve their eyesight.      

Historically, blueberries, along with cranberries and concord grapes are native North American berries. The blueberry belongs to the unlikely azalea and rhododendron family. As far back as 13,000 years ago, Native Americans cherished the berries as a medicinal ingredient. Their shamen brewed the roots of the blueberry bush and administered this tea to help relax women during childbirth. They also used the brew to purify blood. In their diet, these natives added the berries to soups and stews and made a flavoring rub of them for meat. They soon learned to dry and smoke the berries for off-season use.  

The cultivated, or high-bush, blueberry is a relatively new product first available in the early 1900s. These bushes can grow up to 15 feet, and they’re easier to harvest. Today, over 200 million pounds of these blueberries are grown in North America, 66 percent of them in  Michigan and New Jersey. North America is the world's leading blueberry producer, accounting for nearly 90% of world production.  This variety makes up the majority of berries which reach market, and their bearing season can reach from end of May to early October. Large New Zealand blueberries are in markets in the winter at a premium price.

Low-bush blueberries grow to only about one foot in height, they’re more difficult to harvest and thrive in Canada and the northern United States. These blueberries are smaller and considered more delicious, sweeter, deeper in color and prized by bakers for their ability to maintain their form during baking.

One cup uncooked blueberries contain 81 calories. They’re very high in Vitamin C with significant fiber, folate, and other trace minerals. As an example, 1/2-cup is equivalent to 1000 mg of vitamin C. They contain no cholesterol or fat. There days, health scientists feel the consumption of blueberries can reverse aging, cancer and memory loss. They’re also learning these berries can ward off vision and stomach ailments. One-half cup of blueberries provides the same antioxidant power as five servings of other fruits and vegetables, such as peas, carrots, apples, squash, and broccoli.  

      When shopping in your produce department, choose firm blueberries, uniform in size, indigo blue in coloring with a silvery frost. Discard shriveled or moldy berries. Store in a moisture-proof container in the refrigerator for up to one week.

To freeze, place one layer of berries on sheet pan in freezer. Bag them as soon as frozen. To dry, place single layer in 150-degree oven for four to five hours. Store in bag or jar; they plump up in any liquid.

Do not wash fresh, frozen or dried blueberries until just before serving.

SERVING SUGGESTIONS

·     Use blueberries in baked goods, jams, pies, curries, pancakes, soups, stews and salads.

·     Stir into kasha, wild rice, or other grains.

·     Accents for blueberries are cardamon, cinnamon, coriander, ginger, candied ginger, mace, nutmeg, vanilla or fresh herbs like cilantro, mint and basil.

·     Combine with dairy products such as cottage cheese, frozen yogurt, sour cream, heavy cream, ricotta cheese, Brie or goat cheese.

·     Experiment with combining blueberries and salty snacks, savory dishes, as well as sweet courses.

·     Make blueberry shortcake and top with Mascarpone.

·     Make blueberry smoothies, combine berries with other fruits and juices in blender.

Here is a savory use for blueberries, a sauce for pork, chicken or game:

BLUEBERRY-ONION MEAT SAUCE

2 tablespoons butter
2 medium onions, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 cup sherry
2 tablespoons balsamic vinegar
1 teaspoon lemon zest
2 cups fresh or frozen blueberries, crushed slightly

  • ·     Melt butter in a skillet over medium heat.

  • ·     Add onions, salt and pepper; cook until onions are golden, about 10 minutes. 

  • ·     Add sugar; cook until onions are caramelized, or 3 minutes longer.

  • ·     Add sherry, balsamic vinegar, lemon zest and blueberries.

  • ·     Bring to a boil. Remove from heat. Serve over thinly-sliced meat. Makes 4 servings.

© Copyright, 2001, Marty Martindale, Largo FL

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