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A Very Berry
Summer
Whether you’re having a picnic, serving
brunch on the patio, or relaxing by the pool
with a drink and a close friend, the
blueberry can make a big splash this summer.
And in addition to adding that welcome bit
of color and sweetness to your outdoor
gathering, blueberries are also a healthy
choice. According the the U.S. Highbush
Blueberry Council, research shows that the
small, blue berries could ward off
urinary-tract infections, improve eyesight,
and reduce cholesterol. In a study by the
USDA Human Nutrition Center (HNRCA) that
compared 40 fresh fruits and vegetables,
blueberries came out on top in terms of
antioxidant activity!
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BLUEBERRY-MANGO COLADA SALAD |
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2 cups fresh
blueberries
2 mangos, peeled, seeded and sliced (about 1
3/4 cups)
1/4 cup frozen piña-colada mix, thawed
1 tablespoon dark rum (optional)
In a large bowl,
combine blueberries, mangos, piña-colada
mix, and rum. Into 4 martini glasses or
dessert dishes, spoon fruit mixture,
dividing evenly. Garnish with blueberries,
mango slices, and thin lime slices threaded
onto long toothpicks, if desired. Yields 4
portions.
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BLUEBERRY
AND CITRUS SORBET “LAYER CAKE” |
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1/2 cup
finely chopped walnuts
1/4 cup plus 2 tablespoons blueberry
preserves or jam, divided
1 pint orange sorbet, slightly
softened
1 pint lemon or other citrus sorbet,
slightly softened
1 cup fresh blueberries
Line the bottom and sides of an 8 x
4 -inch loaf pan with a double layer
of waxed paper, folding the paper to
fit smoothly. In a small bowl, stir
together walnuts and 1/4 cup of the
blueberry preserves; set aside.
Spoon orange sorbet into the lined
pan, smoothing the top to make an
even layer. Spread the reserved
walnut-preserves mixture evenly over
the orange sorbet. Spoon the lemon
sorbet evenly over the preserves and
smooth the top. Cover tightly with
aluminum foil. Freeze several hours
or overnight. Just before serving,
in a medium bowl, stir remaining 2
tablespoons of preserves until
smooth; fold in fresh blueberries.
Invert the cake onto a chilled
serving plate. Remove the pan and
waxed paper; spoon about 1/4 of the
blueberry mixture down the center of
the cake. Cut the cake into 8
(1-inch) slices. Serve on chilled
dessert plates; top each slice with
a spoonful of the remaining fresh
berry mixture. Serve immediately.
Yields 8 portions
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BLUEBERRY DESSERT PIZZA |
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1 (10-inch) flour
tortilla
1/2 teaspoon butter, softened
3 teaspoons sugar, divided
1/8 teaspoon ground cinnamon
1/2 cup whipped cream cheese
1/2 cup fresh blueberries
1/2 cup mixed fruit (such as grape halves
and mandarin oranges)
Preheat oven to 400°F. Place tortilla on an
ungreased baking sheet; spread with butter.
In a cup, combine 1 teaspoon of the sugar
and the cinnamon; sprinkle evenly over the
tortilla. Bake tortilla until edges just
begin to brown, 3 to 4 minutes; remove to a
serving plate. In a small bowl, combine the
remaining 2 teaspoons of sugar with the
cream cheese; spread evenly over the crisp
tortilla. Arrange blueberries and other
fruit on top. Cut in 4 wedges and serve
immediately. Yields 2 portions. |
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BLUEBERRY-WATERMELON FROSTY |
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1 container (6
ounces) frozen lemonade or limeade
concentrate, unthawed
2 cups fresh blueberries
2 cups watermelon cubes, seeds removed
1 cup ice cubes
In a blender container, combine lemonade
concentrate, blueberries, and watermelon.
Purée until very smooth. Add ice cubes;
blend until mixture is slushy. Add sugar, if
needed. Yields 4 portions (about 5 cups).
To order a free leaflet from the U.S.
Highbush Blueberry Council outlining current
blueberry health-related research and
offering tips on incorporating blueberries
into your diet, email
tastyberry@blueberry.org or send a
self-addressed, business-size envelope to:
The Tasty Berry
U.S. Highbush Blueberry Council
2390 East Bidwell, Suite 300. Folsom, CA
95630 |
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