The who’s who of blueberries
When you buy fresh blueberries look for berries that are firm, dry, plump and smooth-skinned, with a light blue to silver coating or dusted look known as ‘the bloom‘.
Don’t worry about the size, (some varieties ripen small) but the colour tells you if the blueberry is ripe; they should be deep purple-blue to blue-black.
Pink blueberries are unripe, and won’t ripen once they are picked, but you can still use them in cooking. Soft or shrivelled berries, or any with signs of mould, or juice stains in a container should be avoided as it just means the fruit is past its best.
Refrigerate fresh blueberries when you get them home, either in their original plastic pack or in a covered bowl or container. Eat your blueberries within 2-3 weeks of purchasing (that’s the easy part!)
Every freezer should contain blueberries – because they are healthy AND versatile. All year round you can add them to a shake or smoothie, serve them up with a scoop of ice cream, make a batch of jam, bake them in a fruit pie, make pancakes with them or add them to porridge. A handful of blueberries is packed with Vitamins A & C and phytonutrients which means they are a powerful antioxidant and great at fighting free radicals.