Blueberries aren’t sold by type or variety – the only difference is the container or punnet they come in. Typically, these marble-sized fruit have dark navy-blue to blue-black skin covered in a fine, white powder or ‘bloom’, a natural protective wax coating. The flesh contains very small seeds.
Choose plump blueberries with deep purple/blue skin. Avoid berries that are crushed, mouldy, withered or excessively soft.
Remove from punnet, place on single layer of paper towel on a plate, cover loosely with plastic wrap and refrigerate. Don’t wash, as this dilutes flavour. Use within three days.
Gently rinse blueberries just before using and drain on paper towel. There is no need to remove skin.
5 quick ways with blueberries
Give a fresh twist to an old favourite – add blueberries instead of strawberries to your glass of champagne. For decadence, add a splash of blueberry liqueur.
Add zing to your salad with this tasty dressing: blend 100g blueberries, 120ml olive oil and 40ml balsamic vinegar. Drizzle over leafy greens, chopped celery, chopped apple, walnuts, grilled chicken breast and crumbled feta.
Make muesli magic by adding blueberries, 2 dessert spoons low-fat plain yoghurt, cinnamon and honey to your bowl of cereal. Serve with skim milk.
Cook some deliciously different waffles by adding a cupful of fresh or frozen blueberries to your normal waffle mix before pouring onto the waffle iron. Serve with chopped banana and a scoop of low-fat ice-cream for a morning treat.
Create a healthy summer snack for the kids by blending 1 punnet blueberries, 1 large mango and 100ml fresh apple juice together. Freeze with popsicle sticks.