By Kim Beavers
Blueberry picking is fun and delicious and perfect for the kids— after all, little bodies can reach the low hanging fruit much easier than their parents. There are serval places in the area that have U-pick options. The problem (if you can call it a problem) is that you end up with too many blueberries at one time! Blueberries are so very good eaten straight-up on the trip home! But what to do with the rest? First store them correctly so they last. Secondly, use them in recipes like the one below. Lastly freeze the extra for later; you will be glad you did.
Local U-pick opportunities:
- Sweetwater Creek Farm: 803-426-89-49
- Herbs n’ Berries Farm: www.herbnberries.com
- Byne Blueberry Farm: www.byneblueberries.com
To store your blueberries correctly at home, put them into lightly covered shallow containers (to avoid crushing). Place in a high humidity drawer of the refrigerator (tabs closed all the way). Do not rinse before storage, instead, rinse the berries right before eating them to help them last a maximum of 7-10 days.
To freeze blueberries rinse and allow to dry thoroughly. Then transfer to freezer containers or zip-top plastic bags. The blueberries will freeze individually so you can remove just the portion you need when you are ready to use them. It is best to freeze blueberries at their freshest point.
This recipe is great with fresh or frozen blueberries…enjoy!
Fruit Salsa with Homemade Chips
This is a great little dessert recipe with nutrients and no guilt. Don’t have strawberries? Use double blueberries.
5 tablespoon sugar
3/4 teaspoon cinnamon
8 corn tortillas
Vegetable oil cooking spray.
1 cup strawberries quartered
1 cup blueberries
1 cup pineapple tidbits, drained
2 teaspoon lime juice
Preheat oven to 350 degrees.
Combine the sugar and cinnamon in a small bowl.
To make the chips cut each tortilla into 8 “chips” and place on a baking sheet covered with aluminum foil and sprayed with cooking spray. Spray the chips lightly with cooking spray and bake for 8 minutes. Turn the chips over, spray again (lightly) with cooking spray and sprinkle with cinnamon sugar (about 1 teaspoon per tortilla or per 8 chips (you should have about 1 tablespoon left over to use in the salsa). Bake an additional 2-3 minutes until crisp (watch them closely so they do not burn).
Meanwhile prepare the salsa. Chop all fruit up into small bite size pieces and mix with 1 tablespoon of remaining sugar/cinnamon mixture and lime juice. Refrigerate until needed.
Yield: 8 servings (serving size: 8 chips and ¼ cup fruit salsa)
Nutrition Breakdown: Calories 100, Fat 0g, Cholesterol 0mg, Sodium 10mg, Carbohydrate 24g, Fiber 3g, Protein 2g.
Diabetes Exchange Value: 1 Starch, ½ Fruit
Photo by Kim Gorga on Unsplash