|
|
 |
|
Blueberries: Among the Healthiest Fruits
• by Sharon Arnot
|
 |
|
|
Whenever I think of muffins, I automatically think of blueberry muffins. The best ones are made with fresh blueberries. The big, juicy berries ooze from the warm muffin. It’s the perfect accompaniment to my morning coffee.
Native to North America, the blueberry was picked and consumed by natives who also dried the berry and saved it for later use. Early settlers added the berries to soups and stews and consumed them for their medicinal properties. Blueberries were strictly found and harvested in the wild on plants called lowbush until the early 1900’s when Elizabeth C. White and Dr. Frederick Coville were able to breed and cultivate the wild blueberry. Today the result of their efforts is the highbush blueberry plant. Blueberries are cultivated and grown in more than 30 states as well as British Columbia, and account for 90% of world production. Nearly half of the cultivated blueberries grown are sold as fresh blueberries. The top three producing blueberry states are Michigan, New Jersey and Oregon. In Nova Scotia, Canada, wild blueberries are the most important fruit crop economically. Wild blueberries are also produced in Maine where much of the crop is processed by freezing.
The highbush blueberry has blue to blue-black berries that are preceded by small white flowers that grow on 4 to 9 foot high shrubs. The blueberries grow in clusters with berries at the bottom ripening before the ones at the top. Therefore, the berries must be harvested by hand several times a season, which runs from June to August. These berries can be shipped fresh. The final harvest is done by machine and those berries are processed, rather than shipped fresh.
Although it is probably just as easy to buy blueberries in the store or find a wild bush to raid, blueberries can be planted and grown in the garden. They are easy to grow and require little care. First of all, choose varieties suited to your area. The plants will thrive if they are cross pollinated, so it is best to have different varieties of blueberries within 100 feet to allow the bees to travel and cross pollinate. Plants need plenty of sunlight and a slightly acidic soil with adequate drainage. A fail-safe way to grow blueberries in any soil is to incorporate peat moss into the planting process. Work the soil in an area approximately two and one-half feet in diameter and one foot deep. Remove one-half of the soil and add an equal amount of pre-moistened pat moss and mix well. Plant individual plants at least six feet apart. Cover the roots of the plants with two to four inches of mulch to conserve moisture. Let the blueberry plants get established before allowing them to bear fruit and then they should be heavily pruned each year.
Blueberries are also known for their medicinal properties. The U.S. Department of Agriculture listed blueberries as containing the most antioxidants of over 40 fruits and vegetables. The fruit is good at preventing cancer, urinary-tract infections, heart disease and the aging process. Blueberries are also a great source of anthocyanin, which is proven to be beneficial in improving eyesight.
Blueberries are available in many different forms such as canned, dried, pureed and fresh. The best fresh berries are completely blue, with no tinge of red. The natural silvery coating is desirable, as it is a natural protectant. Choose only ripe blueberries because they do not continue to ripen after harvesting. Keep fresh berries refrigerated, unwashed and covered with a clear wrap. Fresh berries should last up to two weeks. Blueberries may be frozen in a single layer on a cookie sheet and then placed in an airtight container where they can last up to one year.
Since now is the prime season for blueberries, they are no doubt front and center in the fruit section of the store. Now is the perfect time to put a pint or two in your cart and try some of these delicious blueberry recipes. After all, blueberries are a healthy addition to your diet.
Seasonal Shopper Archive
View Complete Archive
|
|
 |
 |
|
Lemon Crusted Fresh Blueberry Pie
Lemon Pastry:
Ingredients:
* 2 cups sifted flour
* 1 teaspoon salt
* One-half teaspoon grated lemon peel
* Two-thirds cup shortening
* 4-6 tablespoons cold water
* 1 tablespoon lemon juice
Method:
* Sift together flour and salt; stir in lemon peel. Cut in shortening with pastry blender until pieces are the size of small peas. Mix together water and lemon juice.
* Sprinkle 1 tablespoon liquid over part of the flour mixture. Gently toss with a fork; push to side of bowl. Sprinkle next tablespoon liquid over dry portion; mix lightly; push to moistened part at side of bowl. Repeat with remaining liquid until all flour mixture is moistened. Divide dough into 2 portions and form each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll from center edge until dough is one-eighth inch thick.
Pie:
Ingredients:
* 4 cups fresh blueberries
* Three-fourths to one cup sugar
* 3 tablespoons flour
* One-half teaspoon grated lemon peel
* Dash of salt
* 1 to 2 teaspoons lemon juice
* 1 tablespoon butter or margarine
Method:
* In mixing bowl, combine blueberries, sugar, flour, lemon peel, and salt. Line a 9-inch pie plate with Lemon Pastry; pour in filling. Drizzle with lemon juice and dot with butter or margarine. Adjust top crust, cutting slits or decorations for escape of steam. Seal and flute edges. If desired, sprinkle top crust with additional sugar. Bake at 400 F. for 35-40 minutes. Yields 8 servings.
Recipe from “The Recipe Hall of Fame Dessert Cookbook Winning Recipes from Hometown America”
Blueberry Gingerbread
Ingredients:
* One-half cup butter
* One-half cup brown sugar, packed
* 1 cup molasses
* 1 egg
* 2 and one-half cup sifted flour
* 1 teaspoon baking soda
* 1 teaspoon ginger
* 1 teaspoon cinnamon
* One-half teaspoon cloves
* One-half teaspoon slat
* One and one-fourth cup fresh blueberries
* 1 cup hot water
Method:
* Cream butter. Add sugar and molasses. Beat until light. Add egg and beat well. Sift dry ingredients together and use a small amount to coat berries. Add remainder alternately with hot water to first mixture, beating until smooth. Fold in floured blueberries. Bake in greased and floured 13x9x3-inch pan at 350 F. for about 35 minutes. Serve hot or cold with blueberry sauce. Makes 9 servings.
Hot Spiced Blueberry Sauce
Ingredients:
* 1 cup blueberries
* One-fourth cup sugar
* One-half teaspoon cinnamon
* One-fourth teaspoon nutmeg
Method:
* Combine blueberries, sugar, cinnamon and nutmeg. Bring to boiling point. Boil 5 minutes, stirring occasionally. Serve hot. Delicious on ice cream or Blueberry Gingerbread.
Gingerbread and Sauce recipe from “The Adventures of Buckaroo Berry” Cookbook by the Texas Blueberry Growers Association.
|
 |
|
|
