Bursting with juicy, sun-kissed flavor, blueberries, blackberries, strawberries and raspberries are more than just a bright summer perk. They're also packed with vitamins and rich in fiber and antioxidants that help protect you against many chronic diseases.
Sprinkle your favorite berries on yogurt, cereal and add to ice cream recipes, mix them into pancakes, muffins and smoothies, or add them to salads and summery salsas.
Use these tips to enjoy the pick of the crop!
Buying: Pick the plumpest and most fragrant berries. They should be firm, bright and fresh-looking, with no mold or bruised spots. Avoid packages with juice-stained bottoms from over-ripe berries.
Storing: Berries are fragile and perishable. Before refrigerating, sort through and discard any crushed, moldy or mushy fruit. Store unwashed berries in their container for 1-2 days.
Freezing: Arrange unwashed berries in a single layer on a plastic wrap-lined baking sheet. Once frozen, transfer to a freezer container or bag. Freeze for up to 1 year.
Washing: Just before using, place berries, a few at a time, in a colander in the sink. Gently spray with sink sprayer. Spread out on paper towels; pat dry.
Yield: 1 pint = 1-1/2 to 2 cups
Using: If using frozen blueberries in cakes, pancakes, muffins, etc., do not thaw before adding to batter to prevent discoloration.