Editor’s note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.
Bethany Bachmann
County Engagement Specialist
Abstract
This handout provides information regarding blueberries in your diet.
Topics
- Description
- Selecting
- Storing
- Preparing
- Recipe
Pages
- 1
Blueberries
Description
Blueberries are in season from early June through mid-July in Missouri. The deep blue color of blueberries comes from a phytochemical called anthocyanin, which may have the ability to help protect against heart disease. Blueberries are also a good source of vitamin C, vitamin K, manganese and potassium. Vitamin C aids in the body’s healing process, while vitamin K is important in blood clot formation.
Selection
When selecting blueberries, choose berries with smooth, unbroken skin that is deep purple to nearly black in color. The best berries will be dry, plump, and firm to the touch.
Storing
After selecting blueberries, store them, unwashed, in a large, uncovered container. Washing and storing in an airtight container, can trap moisture and promote mold growth.
Preparing
Blueberries can be eaten fresh or washed and frozen for later use. They can be added to salads, smoothies, warm or cold cereal, or baked goods.
Recipe of the Month
Blueberry Compote
Ingredients
- 2 cups fresh or frozen blueberries
- ¼ cup water
- 2 Tbsp sugar
- 1 Tbsp fresh lemon juice
- ½ tsp ground cinnamon
Directions
- In a saucepan, combine 1 cup of blueberries, water, sugar, lemon juice, and cinnamon. Cook over medium heat until the mixture begins to boil and the berries begin to break.
- Reduce heat to a simmer and mash the cooked berries.
- Add the remaining berries and cook for an additional 5-7 minutes.
* Compote can be served warm or cold.