Beautiful blueberry are a ‘superfood’

There isn’t much better than fresh fruits. I love spring for all the fresh everywhere! Blueberries are just coming in season now. Depending on where they come from, the season for blueberries is long, like California which ends in late June or early July, while Michigan runs from July to Labor Day. I am using the column this week for some favorites that call for fresh blueberries.

Blueberries are sweet, nutritious and very popular. They are often called a “superfood” as they are low in calories and very high in multiple nutrients. They are high in fiber, Vitamin C, Vitamin K and Manganese. They also contain iron, phosphorous, calcium, magnesium, potassium, zinc, folate, Vitamin B6 and antioxidants to name a few. These attributes make blueberries great for maintaining healthy bones, lowering blood pressure, improving mental health and memory and aids in healthy digestion just as starters.

When it comes to picking a good blueberry from the plant or from the store, it helps to know what to look for to get the best berries. You want blueberries that have a whitish colored coating to it. This is the bloom and is a natural protectant of the berry. If they are handled too much or get over ripe, this bloom will fade or be gone all together. It can also be washed off, but you want to make sure you are ready to use them before you wash it off as they will spoil much quicker without it. Size matters too. The bigger the berry, from my experience, the sweeter the fruit. And make sure the blueberries aren’t wrinkled. They are way past their prime if they have gone that far. One more thing to look for is the color, other than that whitish coating. Any blueberry that has pink on it was picked too soon and it will not be as good as the blue ones.

One more thing I must mention.

You must be careful when mixing blueberries in almost any recipe. The natural dye will easily stain the dough. If you want that bright bluish purple color, then no problem. If you want the blueberry but not the color, coat the blueberries in dry flour first. This keeps them from sinking into the dough and keeps most of the natural juices contained unless you just completely squish the berry. Also if using frozen blueberries, they juice a lot more as they start to thaw. Try to use them before they are completely thawed or you will almost always have colored dough.

Pick up some blueberries this weekend either from the store or a farmer’s market and meet me in the kitchen. Then, enjoy this superfood in some easy recipes.