Blueberries

Blueberries are an American fruit. Early settlers used blueberries as a staple of their diets. Blueberries were often used in pemmican, a dried jerky-type substance that people could carry with them on long journeys. The United States is still the leading producer of blueberries, with more than 90 percent of the world’s blueberries being grown in the U.S.

Blueberries are available from April through November from the United States. Supplies are rounded out with imports from Chile during the winter months. Supplies peak in July, which is National Blueberry Month.

There are many varieties of blueberries, but they are nearly indistinguishable to the average consumer. Some varieties of blueberries provide early berries and others late, while some varieties are bred to survive colder weather than others.

 

Blueberries are a popular berry to eat both raw or in cooked and baked dishes. Their sweet taste and small size make them popular with kids.

Raw preparation

Blueberries should be washed before use. They can be eaten out of hand as a snack. They can also be added to cereal, salads and yogurt.

Cooking

Blueberries are a tasty addition to waffle and pancake batter. To keep batters from turning blue, stir the blueberries in last. To get prettier pancakes and waffles, add the blueberries right after the batter is poured into the waffle maker or on the griddle.

Blueberries also can be cooked to make a syrup as a topping for pancakes, waffles or ice cream.

Baking

Blueberies can be sugared and used in pies and cobblers. Blueberries also are commonly added to muffins and coffee cakes.

Freezing

Blueberries can be frozen on a tray or cookie sheet and then placed in a zippered bag. Blueberries can also be pureed or crushed and mixed with sugar and then frozen in a zippered bag or rigid container.

1 pint blueberries = about 2½ cups
1 dry pint blueberries = about 33.6 cubic inches
1 dry pint blueberries = about 12 oz.

Blueberries do best in the refrigerator. Exposure to higher temperatures can lead the berries to deteriorate faster. Blueberries can also be frozen.

U.S. No. 1

Blueberries are a low fat, sodium-free fruit. They are high in antioxidants, which have been shown to help prevent cancer. Blueberries are also cholesterol-free, a good source of fiber and a good source of vitamin C.

Nutrition Facts Serving Size 1 cup (140g)

Amount Per Serving

Calories 100   Calories from Fat 10

% Daily Value*

Total Fat 1g   1%

Saturated Fat 0g   0%

Trans Fat 0g

Cholesterol 0mg   0%

Sodium 0mg   0%

Total Carbohydrate 27g   9%

Dietary Fiber 3g   14%

Sugars 11g

Protein 1g

Vitamin A 0% *   Vitamin C 15%

Calcium 0% *   ron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

U.S. Highbush Blueberry Council
www.blueberry.org

North American Blueberry Council
http://www.nabcblues.org/blueberry.htm

 

• Colonists in America used blueberries to make gray paint.
• Ninety percent of the world’s blueberry production comes from the United States.
• The blue paint that Shakers used in their homes was made from blueberries.

 

North American Blueberry Council
The Packer’s Produce Availability and Merchandising Guide
www.thepacker.com/theguide/theguide-home.asp
University of Georgia