BLUEBERRIES
Blueberries are very popular fruits, grown on small shrubs, and their flavor ranges from sweet to more tart, depending on which kind of shrub they grow on. There is a number of blueberry species and they are all slightly different from each other, which has to be considered in cooking - the flavor of the dish will depend on what kind of blueberries you use. In general, all blueberry shrubs belong to the genus Vaccinium, but the species vary depending on geographical location, climate, and of course man-made cultivation. There are native blueberries in North America (everything doesn't come from Europe!) although it is also common in Europe, especially in the Scandinavian forests. They became very popular once someone discovered that they could be mixed with sugar - before that, mainly the Indians are blueberries.
Blueberries aroma is distinctive among the fruits. It is more spicy in its sweetness, and has a slight touch of acidity. The color of the fruit is dark blue, but inside the somehow bloomy skin, the color can vary from jelly white to red-blue. It's all dependent on the species, and there are 30 of them. The flesh of blueberries contains some tiny seeds that don't need to be removed before consumption.
Cooking with blueberries is quite simple as they retain their shape in the heat. They can also be frozen, although they will lose some of the juices when thawed. Remember that when you use blueberries in cakes with baking soda, they can turn green because their colorful pigment is sensitive to the pH of the environment.
Nutritionally, blueberries have lots of vitamin C and E, as well as manganese. As fruits, they also carry a good amount of dietary fibers. The vitamins are strong antioxidants and thus prevent cancer and atherosclerosis - the two most common diseases in the western civilization. Besides these more famous nutrients, blueberries also contain anthocyanidins that protect the collagen of our body (the most abundant protein that makes up connective tissues) from oxidative damage. Blueberries are also good for the eye's dark vision and protect against macular degeneration. In addition, blueberries will make your digestive tract and urinary tract more happy as their tannins help to fight inflammation in these body systems.
When you buy blueberries, you need to select the fruits that are firm, have well-developed color, and are not moldy or blemished in any way. It is perfectly good for them to have a whitish bloom (like on the picture above) on the skin surface - this is not mold but a protective layer. Do not buy blueberries that are soft or moist. If they are packaged in plastic containers, check so that they are not spoiled - if you see a sweaty condensation on the inner side of the package then you should really check the fruits before you buy them. The best season for blueberries is from may to october, although you can find imported berries (more expensive of course) at other times of the year. Also, don't be afraid to use frozen blueberries - they are not that bad actually, especially if you are going to cook and mash them.
Store blueberries in a refrigerator, covered with a lid, but before you do that - remove the bad berries, especially the molded ones. Refrigerated, the fruits can be stored for several days although try to consume them as fast as you can.
Bluebeerries are perfect with some acidic additions, like some lemon juice or lime, or some more acidic fruits and other berries. It is also popular to eat them with sour cream, or fraiche, and of course with sugar - if necessary to improve their sweetness. Some Cognac or Grand Marnier liqueurs can also add some magic to blueberries.
One more thing to notice about blueberries - they contain quite a deal of oxalates. These ions are bad news for people with kidney stone or gallbladder stone problems. If you are one of them, you should restrain your berry consumption.