Don’t Forget The Blueberries!
othing compares to the sweetness of a blueberry! In a single drop, the flavor melts in your mouth with an explosion of taste and instant familiarity, followed by all of your childhood memories containing this fruit flooding your senses. Summer is the perfect season to submerge yourself in a blueberry addiction! In season all year long, locally grown and native to North America, there are a plethora of blueberries available for your latest palate trend.
Blueberries are often found in desserts and other sweets but don’t be fooled by their size and candy-like taste; blueberries can also decrease the risk of heart disease by lowering your blood pressure, among other numerous health benefits (for a full list, click here.)
You can eat blueberries as breakfast toppings in oatmeal or yogurt, or as a side ingredient for desserts or salads — there are countless ways to enjoy blueberries, no doubt. But we’ve decided to highlight the Blueberry Fool, a fruit infused, cooled whip.
Know Your Berries: There are two types of blueberries you eat, high bush and low bush. High bush blueberries are farmer grown and found at grocery stores and farmers markets. Low bush blueberries are sweeter and used mainly for processing.
Shopping Tip: When buying blueberries purchase the “dusty” color blue or purple ones; the particular color lets you know when they’re ripe and ready to eat.
Fun fact: Blueberries are extremely healthy for our canine friends! Dogs love the tasty, plump fruit. The antioxidants provide the same prolonging health benefits the same way it does for humans.
- 2 cups frozen wild blueberries, thawed, or fresh blueberries
- 2 tablespoons fresh lemon juice (from 1 lemon)
- Scant 1/4 teaspoon ground cinnamon
- 7 tablespoons sugar, divided
- 1/4 teaspoon coarse salt
- 2 cups heavy cream
- Combine blueberries, lemon juice, cinnamon, four tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about eight minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least one hour and, covered with plastic wrap, up to one day.
- Whisk or beat cream with remaining three tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least two hours and, covered with plastic wrap, up to one day. Serve cold.