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Blueberries
Blueberries are a native national treasure, and have been a big part of the American culinary scene
since Colonial times when they were used in numerous desserts. Maine supplies 98% of all wild
blueberries produced in the United States with others coming from the provinces of Quebec, New
Brunswick and Nova Scotia. Michigan and Indiana provide 40% of all cultivated blueberries grown in the
United States. The major cultivated blueberry growing areas in America are: New Jersey on the east
coast, Florida, Georgia, Louisiana, Mississippi, North Carolina in the south, and Oregon and Washington
on the west coast. Cultivated blueberries are also grown in the Canadian province of British Columbia.
Selection & Storage
When buying fresh blueberries, select firm, plump nourished berries in dry, unstained containers. The
berries themselves should be free of moisture, as moisture accelerates decay. Color is the best
indicator of blueberry maturity and fully developed flavor, so avoid blueberries that are green, and
thus immature. Blueberries should be a deep, purple-blue to blue black color with a silver frost.
Reddish berries are not ripe, but may be used in cooking.
Once home, remove the blueberries from their container and pick through to ferret out any rotted or
unformed berries as well as the tiny stems. Remove any soft, overripe fruit for immediate consumption
and throw away any that are mushy or moldy. The remaining fruit should be blotted to remove excess water
or juices and placed in a shallow plate or pan covered with plastic wrap, and then placed in the
refrigerator. Blueberries will last up to ten days stored this way. To freeze blueberries, place them
in a single layer on a paper towel and put in the freezer for 1 hour. Package the frozen berries in a
container and they will keep frozen for up to nine months. Don't wash berries until you're ready to
eat them or use in a recipe, because they'll turn moldy and mushy.
Preparation
If selected and stored properly, blueberries, like most berries, need little additional preparation
except being washed prior to eating. When washing the berries make sure to remove any stems that might
remain on the blueberries. Combine blueberries with melons and tropical fruits such as mangoes, papaya,
pineapple, kiwifruit, and bananas to make a wonderful fruit salad. Just add a squeeze of lemon and a few
drops of Triple Sec or orange liqueur to top it off.
Blueberries are also delicious in buttermilk pancakes or muffins. To accent the flavor of blueberries
add, cinnamon, nutmeg, ginger, and mace or use a topping of yogurt, sour cream, whipped cream, or crème
fraiche for a nice final touch.
Tony's Tip
To bake with frozen berries, use them straight from the freezer and add them to the
batter last, as defrosted berries will "bleed." Fresh berries will not bleed
unless their skins are broken.
Tony's Favorite Recipe
Dairy Free Blueberry Corn Muffins
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Varieties
Cultivated blueberries are the variety usually found in the grocery store. They are a deep blue color
with a whitish, dusty looking skin, and are round, plump, and marble sized.
Bluecrop is the major cultivated blueberry variety.
Jersey, Tifblue, Blueray, Bluetta, Weymuth, Duke, and Elliott, are the other major varieties.
Wild blueberries are smaller and more compact with a brighter blue color than cultivated
blueberries, and many think that wild blueberries have a more intense flavor. The blueberry is closely
related to the European bilberry
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