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KIWI magazine

Why we love them: Low in fat and free from saturated fat, sodium, and cholesterol, blueberries offer up a good source of dietary fiber, manganese, and vitamins C and K. Don’t be fooled by their tiny size, as blueberries pack a high antioxidant punch, helping protect the body against free radicals. This summertime fruit is sweet, low in calories, and great for on-the-go snacking.

How to choose them: Go for the blueberries that are firm and plump with a dusty, deep blue hue. Steer clear of ones that look shriveled or have mold on them.

How to store them: Fresh blueberries should be refrigerated and can last up to two weeks. You should not wash blueberries until right before eating to extend shelf life. Frozen berries can last in the freezer for up to eight months.

Delicious ways to use them: Blueberries are the perfect, poppable fruit to eat by themselves, or mix in a smoothie, sprinkle atop oatmeal or yogurt, bake into pies, scones, or muffins, or puree into a sweet sauce to drizzle over ice cream or cakes.

Try these KIWI recipes

Banana Blueberry Milkshake Pops

Blueberry Mini Pies

Blueberry Oatmeal Cookies

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