by Dorothy C. Lee | Aug 2, 2022
Blueberries were once known as star berries because of the pointy flower calyxes on top of the berries. Blueberries have grown in North America for thousands of years. Native Americans dried the berries in the sun and crushed them into a powder to be used as a rub on meats. Whole berries were added to soups, stews, and to other ingredients to make a pudding call sautauthig.
Blueberries from a Central Florida hobbiest farm. UF/IFAS Photo: Sally Lanigan.uthig.
Luscious, sweet blueberries have a nutrition profile. Blueberries are low in fat and a good source of fiber and vitamin C. Blueberries are very high in antioxidants.
Look for fresh blueberries that are firm, dry, plump, smooth skinned, and relatively free from leaves and stems. Color should be deep purple blue to blue-black; reddish berries are not ripe but may be used in cooking.
Blueberries will keep a day or two at room temperature. They will remain fresh in the refrigerator for up to 2 weeks. Cover berries to prevent dehydration. Reddish berries will be sour but will ripen if placed in a container with a few ripe berries and left uncovered at room temperature for a day or two.
Fresh berries should be stored covered in the refrigerator and washed just before using. Use berries within 10 days of picking or purchasing.
Blueberries are easily frozen for later use. Freeze unwashed blueberries in airtight, resealable plastic bags. If thawed, keep refrigerated and use within 3 days.
Next time you are shopping in the produce department, add fresh blueberries to your shopping cart and enjoy the delicious flavor of the berries.
BLUEBERRY PANCAKE STACKS
- Vegetable oil for cooking
- 1 cup milk
- 1 tablespoon vegetable oil
- 1 egg
- 1 cup all-purpose flour
- ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup fresh blueberries
- Dash of nutmeg
In a mixing bowl, stir together the milk, oil, and egg. In a separate bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Add dry ingredients to the milk and stir just until mixed (batter should be slightly lumpy). Gently fold in the berries. Spoon the batter onto a griddle or pan greased with vegetable oil and heated to medium-hot (dollops should be about the size of a silver dollar). Let the batter cook until the tops of the pancakes begin to bubble, then flip and cook until done.
Stack and serve immediately with softened margarine and warm syrup.
Makes about eighteen 2 ½” pancakes.
BLUEBERRY SYRUP
Combine 1 pint of blueberries and 1 cup of maple syrup in a saucepan.
Heat to boiling, then lower the heat and simmer until most of the fruit has burst. Remove from heat and use a fork to smoosh the berries. The syrup will thicken as it cools. Store in the refrigerator for up to 2 days.
by Dorothy C. Lee | May 11, 2020
Once known as star berries because of the pointy flower calyxes on top, blueberries have grown wild in North America for thousands of years. They were a staple among Native Americans, who dried and smoked the berries, and pounded them into venison to flavor the meat.
Berries such as blueberries are rich in vitamin, minerals, and antioxidants and can be delicious additions to yogurt, salads, and smoothies. (Photo source: UF/IFAS file photo)
Uses & Preparation
Wash blueberries just before using. Add to yogurt or cottage cheese or any fruit and mild cheese platter. For color and great taste, add to salads; or sweeten pancakes, cakes, and muffins.
Selection
Look for firm, dry, plump, smooth-skinned berries with a light grayish bloom. Ripe berries should be deep-purple blue to blue-black.
Storage
Cover and refrigerate fresh berries for up to 10 days. Blueberries are easily frozen for later use. Freeze unwashed blueberries in airtight, resealable plastic bags. If thawed, keep refrigerated and use within 3 days.
Blueberry Pancake Stacks
Vegetable Oil for cooking
1 cup milk
1 tablespoon vegetable oil
1 egg
1 cup all-purpose flour
1/2 teaspoons baking powder
1 teaspoon salt
1 cup fresh blueberries
Dash of nutmeg
In a mixing bowl, stir together the milk, oil, and egg. In a separate bowl, combine the flour, sugar, baking powder, salt and nutmeg. Add dry ingredients to the milk, and stir just until mixed (batter should be slightly lumpy). Gently fold in the berries. Spoon the batter onto a griddle or pan greased with vegetable oil and heated to medium-hot (dollops should be about the size of a silver dollar). Let the batter cook until the tops of the pancakes begin to bubble, then flip and cook until done. Stack and serve immediately with softened margarine and warm syrup. Makes about eighteen 2 1/2″ pancakes.
Blueberry Syrup
Combine 1 pint of blueberries and 1 cup of maple syrup in a saucepan. Heat to boiling, then lower the heat and simmer until most of the fruit has burst. Remove from heat and use a fork to mash the berries. The syrup will thicken as it cools. Store in the refrigerator for up to 2 days.
Nutrition Information: Good source of vitamin C. High in fiber. Low in calories.
Available Fresh: April – June
To learn about fresh Florida strawberries, please read our fact sheet: Panhandle Produce Pointers – Blueberries.
.For more delicious produce preparation tips, please visit: http://www.panhandleproducepointers.com.
UF/IFAS Extension is an Equal Opportunity Institution.
by Heidi Copeland | Jun 29, 2016
July is National Blueberry Month and what a great testament it is to be named fruit of the month during this patriotic season! Blueberries are one of the few fruits native to North America and have been enjoyed for centuries, both wild and cultivated. In fact, the United States is the world’s largest producer of blueberries. Although Florida has hundreds of small blueberry farms across the state, Michigan still leads the pack in national blueberry production.
Nonetheless, blueberries are an important agricultural crop as well as a nutritional powerhouse. Blueberries are the fruits of a shrub, they grow in clusters, and range in size from that of a small pea to a marble. Blueberries are deep in color, ranging from blue to purple-black, and feature a white-gray waxy “bloom” that covers the berry’s surface and serves as a protective coat. The skin surrounds a semi-transparent flesh that covers tiny seeds.
Blueberries are low in calories (84 per cup), high in fiber (4 grams per cup), and full of antioxidants, vitamins, and minerals. Additionally, blueberries taste delicious, producing flavors that range from mildly sweet (cultivated) to tart and tangy (wild).
When purchasing (or picking), choose blueberries that are firm and have a uniform color. Avoid berries that appear dull in color or are soft and watery in texture.
Before refrigerating blueberries, remove any damaged or moldy berries to prevent the rest from spoiling. Don’t wash berries until right before eating, as washing introduces moisture, which speeds up the decaying process.
If you plan to freeze your blueberries, don’t wash before freezing, as washing can make their skins tough. Instead, simply pack your blueberries into a freezable container, seal, and freeze.
An alternative way to freeze blueberries that may make the fruit easier to remove from the container is to simply spread a single layer of prepared berries on shallow trays and freeze (lining the pan with a piece of parchment paper works well here, too). When frozen, strike the tray on a counter, then promptly and properly package, label, and return the blueberries to the freezer. The fruit pieces will not stick together, and small quantities of blueberries can be removed easily for use, but be sure to wash the thawed berries prior to use.
Most frozen fruits maintain high quality for eight to twelve months at 0°F or below. Unsweetened fruits lose quality faster than those packed in sugar or syrup. Longer storage will not make the food unfit for use, but may impair its quality. As with all frozen foods, it is a good idea to use the FIFO method (First In, First Out) when taking out of the freezer.
Blueberries are not just for pie anymore. Branch out a bit. The Florida Blueberry Growers Association has a database of recipes for drinks, breakfast foods, breads, appetizers, salads, dressings, sauces, entrée items, and desserts.
Just like summer… blueberries are full of endless possibilities. Try some today!
Check out these other Fresh from Florida items in season in July: http://www.freshfromflorida.com/content/download/16798/269945/07July.pdf
BLUEBERRY SALSA
Ingredients:
- 2 cups fresh blueberries
- 1 cup finely diced fresh Florida mango
- 1 cup finely diced fresh Florida cantaloupe
- 1 cup finely diced fresh Florida watermelon
- 1 jalapeno pepper, seeds and membrane removed, minced
- 2 to 3 tablespoons lime or lemon juice, divided
- 1/2 teaspoon lime zest
- 3 tablespoons chopped cilantro
- 1 garlic clove minced
- 1/4 cup diced red onion
- Salt as needed
Directions:
- Combine the fruit, jalapeño, 2 tablespoons of the lime juice, lemon or lime zest, cilantro and red onion.
- Season with salt and additional lemon or lime juice as needed.
- Serve with tortilla chips or as an accompaniment to fish or chicken.
