Plump blueberries are a highlight of summer produce.
Blueberries are not sold by variety in Australia. This sweet-tasting, marble-sized fruit is navy to blue-black in colour, with a smooth skin that is lightly covered in a fine powder (which is safe to eat).
Choose firm, plump and unblemished blueberries. Avoid any that are crushed, soft or wrinkled. Keep in mind, the darker the colour, the sweeter the taste.
Remove berries from their packaging and place on plate lined with a paper towel. Cover and store in the fridge for up to five days.
Rinse blueberries just before eating and blot dry. Eat them fresh for an antioxidant-enriched snack, or add to fruit salads, bake into muffins and pancakes, or add to smoothies.
4 quick ways with blueberries
For an easy and tasty way to boost your antioxidant intake, stir blueberries and a little lemon zest through fresh reduced-fat ricotta, then spread on sourdough toast.
These jelly cups are a hit with kids! Combine chopped apple and peach with blueberries and sliced strawberries. Divide equally among 4 cups. Mix 3 teaspoons gelatine with 1/4 cup boiling water and whisk until dissolved. Allow to cool slightly before adding 2 cups apple (or other fruit) juice. Pour juice mixture over fruit until covered. Refrigerate until set.
Try this refreshing salsa on grilled meat or fish. Combine 2 cups chopped blueberries, 1/4 cup fresh lemon juice, 3 tablespoons chopped coriander, 1 deseeded and minced jalapeno pepper, 1/4 cup diced capsicum and 1/4 cup chopped onion in a large bowl. Cover and chill until ready to serve. Spoon over grilled chicken, pork or fish just before serving.
Next time you make banana bread, add 3/4–1 cup blueberries to the batter. Check out our healthier Banana bread recipe on our website!
Did you know? Blueberries frozen for up to six months contain as much of the antioxidant anthocyanin as fresh blueberries.