How to Buy Blueberries
Fresh blueberries are available year-round. The peak season for
fresh blueberries runs from mid-June to mid-August. Like fresh blueberries,
frozen, canned and dried are never out of season.
When purchasing fresh blueberries, look for firm, plump, dry
berries with smooth skins. Size doesn’t matter, but color does – reddish
blueberries aren’t ripe, but can be used in cooking. Containers with juice
stains indicate that the fruit may be bruised.
How to Store Blueberries
Refrigerate fresh blueberries as soon as your get them home, in
their original plastic pack or in a covered bowl or storage container. Wash
berries just before use. Use within 10 days of purchase.
Blueberry Serving Suggestions
·
Add blueberries to your favorite muffin recipe
– about 1 cup for each batch of 12 muffins. Gently stir in the blueberries at
the end (unthawed, if frozen).
·
Layer blueberries with yogurt and granola
cereal in a tall glass.
·
Sprinkle blueberries, chopped pecans and
crumbled feta cheese onto salad greens (see recipe below).
·
Make a homemade blueberry salsa (see recipe
below).
·
Place 2 to 3 blueberries into each section of
an ice cube tray. Fill the tray with water or lemonade and freeze. Use the
blueberry ice cubes to chill and flavor water and drinks.
Blueberry Pineapple Salsa
Makes 2 cups
All you need:
2 cups fresh blueberries
1 cup finely diced fresh pineapple
1 jalapeno pepper, seeds and membrane removed, minced
Juice and zest of 1 lime
3 tablespoons chopped cilantro
1/4 cup diced red onion
Kosher salt, as needed
All you do:
1.
Combine blueberries, pineapple, jalapeƱo, 2
tablespoons of the lime juice, lime zest, cilantro and red onion.
2.
Season with salt and additional lime juice as
needed.
3.
Serve with tortilla chips or as an
accompaniment to fish or chicken.
Adapted
from: U.S. Highbush Blueberry Council
Chicken Salad with
Fresh Blueberries, Pecans and Honey-Poppy Vinaigrette
Serves 8
All you need:
2 skinless, boneless chicken breasts, 8 ounces each
1 clove garlic, minced
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup pecan halves
1/2 cup balsamic vinegar
1/2 cup white balsamic vinegar
1/4 cup honey
2 tablespoons Dijon mustard
1/2 cup olive oil
2 tablespoons poppy seeds
6 ounces arugula
6 ounces spinach
2 cups fresh blueberries
1/2 cup crumbled blue cheese or feta
All you do:
1.
Sprinkle chicken with garlic and ¼ teaspoon
each of salt and pepper.
2.
Preheat a nonstick skillet over medium-high heat. Add 1 tablespoon olive oil and cook chicken until internal temperature reaches
165°F, about 8 minutes per side; set aside to cool.
3.
Heat oven to 375°F. Spread pecans on a cookie
sheet; bake until fragrant, 5 to 7 minutes.
4.
In a food processor, combine the balsamic, white
balsamic, honey, mustard and remaining salt and pepper. Gradually add the
olive oil.
6. Stir in the poppy seeds; set aside.
7.
Place arugula and spinach on a large serving platter. Top with chicken, blueberries, cheese and pecans. Drizzle with vinaigrette and serve.
Adapted
from: U.S. Highbush Blueberry Council
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