Summer fruits are my favorite and my very favorite fruit is the blueberry. Not only becasue of its beautiful color and flavor but of its’ many health benefits…Technorati Tags : Blueberries, and, more…
It was the year 1620, and the wild
Blueberriesof the genus Vacciniumare one of the few fruits that are native to
Now, in modern times, blueberries are just as celebrated. The cultivation of highbush blueberries has been improved over the span of decades, thanks to natural selection and plant breeding programs. The result is an optimal blueberry, one with a delicious flavor, desirable texture, and rich blue color. Blueberry plants flower in spring and are pollinated by bees. Fruit development occurs about two or three months after bloom, and the sugar content of the fruit increases during maturation by about 15 percent when ripe.
The highbush blueberry is grown commercially in more than 38 states and Canadian provinces. The industry also extends to
Thanks to production in the Southern Hemisphere, blueberries can be on our Northern shelves year-round. Not only are they found fresh, but blueberries can be dried, frozen, packed in water or syrup, or prepared into shelf-stable pie fillings and sauces.
Yes, the blueberry is truly something else. In fact, July is known as National Blueberry Month! Special festivals in honor of this tiny wonder are held in the following states and provinces:
Even if there are no blueberry fiestas in your area, a great recipe can bring the party to your door. Check out these scrumptious dishes featuring our tarty friend. Any one of them is sure to send taste buds soaring.
A Granita di Mirtilli (blueberry granita) is really refreshing this time of year
4 cups fresh blueberries
1 teaspoon freshly grated organic lemon peel
1 teaspoon of freshly grated organic orange peel
2 teaspoons fresh lemon juice
1 cup sugar
In a medium-sized saucepan, combine blueberries, lemon peel, orange peel and 1 cup water. Over high heat, bring to a boil; reduce heat and simmer until blueberries are very soft. Set a fine strainer over bowl; strain mixture, pressing with the back of a large spoon. Stir lemon juice into purée; chill.
In a saucepan, combine sugar and 1 cup water; over high heat, bring to a boil; reduce heat and simmer until sugar dissolves, 2 to 3 minutes. Transfer to a bowl; chill.
Stir sugar syrup into blueberry purée. Pour mixture into a shallow pan; freeze blueberry mixture until ice crystals form around edges of pan, 45 to 60 minutes. With a fork, scrape the ice crystals from edges and stir into mixture. Freeze mixture until fully frozen, about 1 to 1-1/2 hours, stirring several times.
To serve: Place in tall glasses. Garnish with crisp cookies, fresh blueberries, thin fresh orange slices.
Yield: 1 quart
A yummy variation on a classic blueberry dish is Blueberry Shortcakes
1/3 cup plus 1 tablespoon sugar, divided
4 teaspoons cornstarch
1 teaspoon vanilla extract
Pinch ground cinnamon
2-1/2 cups fresh or frozen blueberries, slightly thawed if frozen*
6 Blueberry Biscuits
½ cup heavy cream
For Blueberry Sauce: In a medium saucepan combine 1/2 cup water, 1/3 cup of the sugar, the cornstarch, 1/2 teaspoon vanilla, salt and cinnamon. Cook over medium-high heat, stirring constantly, until boiling; boil and stir about 1 minute longer.
Stir in blueberries; cook until blueberries are glazed, about 30 seconds. Transfer to a bowl; refrigerate covered, until cold about 1 hour. Meanwhile, make Blueberry Biscuits.
To serve shortcakes: In a small deep bowl beat heavy cream, the remaining 1 tablespoon sugar and 1/2 teaspoon vanilla until stiff peaks form; set aside. Cut 6 blueberry biscuits horizontally in half. On 6 serving plates place the bottom halves of biscuits; top each with a rounded 1/3 cup blueberry sauce and 2-1/2 tablespoons whipped cream. Cover with muffin tops.
*If using frozen blueberries, reduce water to 1/3 cup
Visit www.blueberry.org for more savory blueberry-themed recipes. The blueberry may be a very tiny fruitbut it holds a world of possibilities.