Wild Blueberries: Go wild with the Superstars of Frozen Fruit

2013-03-28T00:00:00Z 2013-04-02T15:47:04Z Wild Blueberries: Go wild with the Superstars of Frozen FruitFamily Features nwitimes.com
March 28, 2013 12:00 am  • 

Stock up on a superfood that’s a no-brainer: Wild Blueberries have superior antioxidant capacity compared with other fruits and veggies. Best of all, these little blue powerhouses from Maine and Canada are also incredibly convenient, thanks to their year-round availability in your grocer’s frozen fruit section. They’re just as healthy as fresh and may retain their nutritional value longer.

Here are two quick tips to help you pack a powerful nutritious punch into your diet:

—Make sure they say wild — Check the bag to ensure you’re getting authentic, frozen-fresh Wild Blueberries. If the word “Wild” isn’t on the front of the package, scan the list of ingredients on the back.

—Check the size — Be sure to select the little wild ones. When in doubt, feel the berries in the bag — if they’re “pea-sized,” you’ve got the wild ones.

With twice the antioxidant capacity of larger, cultivated blueberries, Wild Blueberries freeze perfectly, retaining their superior quality, color and sweet, tangy flavor.

For more delicious recipes that add a daily dose of blue to your diet, visit www.wildblueberries.com.

Did You Know?

Scientists and health researchers are studying Wild Blueberries to discover more about their anti-aging promise, including their potential to forestall cognitive aging, reverse short-term memory loss, improve motor skills and protect against cancer, heart disease and diabetes.

Quinoa Salad with Wild Blueberries

Prep time: 30 minutes plus thawing and cooling time

Serves 2

1 1/3 cups fresh or frozen Wild

Blueberries

2 tablespoons raspberry vinegar

(or red wine vinegar)

1/2 teaspoon coarsely ground pink

peppercorns

1/2 cup quinoa

1/4 teaspoon salt

1 medium zucchini

3 ounces Havarti cheese

1 cup 2% milk fat cottage cheese

Fresh mint

Mix Wild Blueberries with vinegar and pink pepper; set mixture aside. Cook quinoa as instructed in salt water. Let cool. Wash zucchini, cut in half lengthwise, and thinly slice into half-moons. Cut Havarti into cubes; set aside. Mix cooked quinoa with zucchini, Havarti and cottage cheese. Gently stir in Wild Blueberries and mint leaves. Serve with baguette if desired.

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