Packed with antioxidant goodness and containing virtually no fat, these premium little berries - nature's super fruits - are simply divine when combined with a hint of vanilla. Or, let us inspire you with these quick and easy meal ideas using blueberries.
Fresh berries with white chocolate sauce: For a quick and easy delicious dessert that is great for summer, take a punnet of fresh blueberries, strawberries and blackberries. Then in a double boiler, melt a slab of organic Woolworths white chocolate with some cream until well combined and smooth. Place berries on a platter and then pour hot white chocolate sauce over.
Blueberry and Apple Crumble:
Take ½ cup Woolworths fresh blueberries and 3 apples peeled and roughly chopped. Place fruit into individual ramekins. For the topping: combine in a blender: 1 cup flour, ½ cup sugar, 125g butter, 1 t baking powder. Place a thick layer on top of the fruit and bake at 220’C for 15 minutes. Serve with vanilla ice cream/ fresh cream.
Blueberries and Fresh Yoghurt:
Blueberries go very well with plain low fat yoghurt and a bit of honey to make you alert, sharp and fresh for the day.
Blueberry Vinaigrette:
Combine: 1 small onion and 2 cloves garlic finely diced, 1 cup Woolworths fresh blueberries, ½ cup olive oil as well as white wine vinegar, 1 T honey, tarragon (finely chopped) and salt and pepper to taste. This vinaigrette can be served with simple salad of fresh rocket and watercress, steamed asparagus and parmesan shavings.
Blueberry Chilled Summer Soup:
Combine ¼ cup sugar, 1T lemon juice, ¼ t cardamom, 1 cinnamon stick, ½ cup water and ½ cup fresh Woolworths blueberries. Bring to boil, reduce and cook. Remove cinnamon stick and puree the soup in a blender. Refrigerate and cool. When you are ready to serve, stir in 2T dry red wine and 2/3 cup plain low fat yoghurt.
MORE BLUEBERRY RECIPES TO TRY
BLUEBERRY COOKING TIPS
To reduce the amount of colour streaking, carefully fold blueberries (right from your freezer, if frozen) into your cake or muffin batter last.
If frozen blueberries are used, cooking time may have to be increased slightly to ensure the berries are heated through.
When adding blueberries to a recipe, keep in mind that those recipes which include an alkaline such as baking soda may cause an ugly brownish-green tinge to your recipe due to a chemical reaction.Try substituting baking powder for the baking soda to avoid this discolouration.
In most cases, other berries may be substituted for blueberries on an equal basis, including huckleberries, red currants, raspberries, blackberries, and strawberries.
When using frozen whole blueberries in a recipe, do not let them thaw before adding. This will preserve not only texture, but will also keep the blueberries from bleeding into the recipe. However, as a general rule, blueberries will not bleed their color into your recipe unless the skin has been broken.