Blueberries are in season! This WONDER-fruit is sweet-tart and bursting with flavor. They have consistently been ranked among the top fruits and vegetables tested for antioxidant activity and several studies indicate that they are good for memory. Enjoy them now when they have the best flavor and are the least expensive!
Between late May and August, farmers’ markets light up with nature’s candy: plump, sweet blueberries, strawberries, raspberries, and more. Pints of blueberries are making their first appearances of the season; here are some tips and tricks to make the most of
- How to Buy Blueberries: Look for berries that have a deep blue color with skin that looks frosty in places, refer to the picture above. Don't buy if the fruit has any mold, or if there are stains on the container, which can mean the fruit inside were smashed in transit. For the freshest berries, the farmers market’s your best bet—who knows how long the berries on the grocery-store shelves have sat there? Better yet, if you can find a blueberry farm, get out in the sunshine and pick your own blueberries.
- How to Clean & Store Blueberries: When you get home, carefully pick through the berries and remove stems, and any fruit that are smashed or damaged—they can actually make the berries around them turn quicker. Refrigerate in their container, and don’t wash blueberries unless they are filthy. Instead, spread them out on a clean dish towel and gently roll them around.
- How to Use Blueberries: Keep in mind, berries don’t ripen after they’ve been picked, so don’t let them linger more than a few days. Snack on berries on their own—we like them frozen, bake blueberries muffins, have them with oatmeal or cereal, or add them to a green salad with goat cheese and pecans. You really can’t go wrong.
These are my favorite BLUE RIBBON BLUEBERRY MUFFINS.
There's a great Lemon Sauce I serve with them! You can find that recipe here as well. ENJOY!
THE DOMESTIC CURATOR