Buying, Storing, and Using Blueberries
Blueberries are one of nature’s most amazing foods. Not only are they sweet, but they are a terrific source of vitamin C (especially if eaten raw), manganese, and fiber, while having only about 81 calories per cup. Blueberries are also low on the glycemic index, making them an excellent choice for diabetics and those with blood sugar issues.
In addition, blueberries are at the top of the list of foods with superb levels of antioxidants. They are linked to decreased levels of glaucoma and cataracts, varicose veins, peptic ulcers, heart disease, and cancer – and have also been found to reduce the risk of dementia and Alzheimer’s disease. Eating blueberries regularly, scientific studies conclude, may even help you learn more readily.
Buying
While blueberries are available fresh in grocery stores most of the year, between May and October they are at their peak. One sure fire way to know you aren’t buying sour berries (more common late or early in the season) is to ask to taste one. Many grocery stores allow this.
Also make sure whatever berries you purchase aren’t red or purple. Ripe blueberries should be deep blue or bluish black. Ripe blueberries should also have a waxy appearance, and be of fairly uniform size. If there are blueberry juice stains in the container, the blueberries are already going bad.
Storing and Preparing
Store blueberries in the container they came in (or in your own airtight container) in the refrigerator. Do not wash them until you’re ready to eat them. Stored this way, they should last a couple of weeks.
To wash, place the berries in a colander and run warm water over them. Sort through the berries, tossing any that are crushed or shriveled, and removing any stems that might still be attached. Allow the berries to drain.
Spread the berries in a single layer over a baking sheet and pat dry with a paper towel.
Freezing
Blueberries are one of the easiest berries to store, so if you see a good sale, stock up. Arrange them in a single layer on a baking sheet and place the baking sheet in the freezer. Once the berries are hard (after about a half hour), transfer them to an air tight container. They will last up to a year.
Using
Blueberries make a great snack, eaten as is. Or add them to salads, pancakes, crepes, waffles, muffins, quick breads, cakes, pies, ice cream, cobblers, or yogurt for a sweet treat. Blueberries also make excellent jams and jellies.
