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The delightful shade of blueberries lends itself to salads, cereal, baked desserts, and sauced toppings for ice cream or yogurt.
The blueberry is one of
• Most commercially-sold berries are harvested from “highbush” plants. A southern
• Numerous cultivars continue to be developed in attempts to improve on size, quality, and flavor.
• Blueberries are also available frozen, canned, dried, and are processed for inclusion in many packaged products.
• The freshest blueberries are firm with a protective white “bloom” covering the skin.
• When selecting packaged fruits, inspect for liquid, which will indicate skins are broken and possibly moldy.
• Berries are graded according to size, ranging from small to extra large. A serving size is generally regarded as equal to one cup.
• Choose berries in the produce section from “dry” bins. Avoid those that are misted.
• Keep refrigerated and avoid condensation; the berries should last up to two weeks.
• To freeze, place unwashed fruits on a single layer. When frozen, place in plastic bags. They’ll remain good for about two years.
• To protect the tender skin, wash just before using.
• Frozen blueberries should be used for baking only and will not be good in fresh desserts. Do not thaw prior to using.
• Stir carefully when adding fresh fruit to batter to prevent damaging the skin. Dried berries work well for this reason.