It’s nigh on blueberry season.
There’s bushels of nutrition benefits in this bluesy fruit, and these summer superstars are so versatile in all sorts of recipes from summer salads to muffins, crisps, pies and buckles. They’re a colorful staple in fruit salads and smoothies, and just plain pop in your mouth good – right after a good rinse.
I’m the first to admit, I find the work of picking a tad tedious, and you’re more likely to find me wandering among the bushes with my camera than my bucket. Still, I love these friendly, little berries and try to make the most of their time in season.
Since one of my summer goals is to eat more fruits and veggies, I’m thinking more about eating this year’s blueberries raw, tart, and fresh and less about just-baked and juicy.
So what about these salad combinations?
Use blueberries and either baby spinach or spring mix as your base and mix in:
- mandarin oranges, feta cheese, and slivered almonds
- raw chunks of summer squash and zuchinni, red onion, turkey, and cheddar cubes
- shelled peas, cherry tomato halves, carrot sticks, and freshly-shredded parmesan cheese
- pick just about any other fruit to sidekick with your blues in a salad: strawberries, honeydew melon balls, watermelon, grapes, pineapple, or dried cranberries
- other healthy toppings: walnuts, pine nuts, flax seed, sunflower seeds or a sprinkle or two of shaved coconut
This blueberry vinaigrette recipie looks luscious
You can also visit the U.S. Highbush Blueberry Council for creative recipes as well as freezing, jamming, and canning tips.
Really. They’re a rough and tumble bunch of berries and ready for just about anything.