How to select the per­fect Blue­berry this win­ter

Stanstead Journal - - FORUM - Makes one 9-by-5-inch loaf. Recipe Cour­tesy: The Porch Restau­rant, Sacra­mento | Chef Jon Cle­mens­

(NC) Blue­ber­ries are na­ture’s per­fect lit­tle su­per­food and thanks to grow­ers in Chile, these lit­tle blue dy­namos* are avail­able in gro­cery stores through­out Canada dur­ing the win­ter. Fresh blue­ber­ries are nat­u­ral cancer-fighters. Heart-healthy, full of an­tiox­i­dants, vi­ta­min C, and fiber, blue­ber­ries are the per­fect go-to fruit to pack great nu­tri­tion into ev­ery meal. But not ev­ery­one un­der­stands how to select, store and use fresh blue­ber­ries. Here are a few point­ers to en­sure that ev­ery fresh blue­berry that finds its way onto a plate, in a bowl or in a snack­ing hand­ful is per­fect. In the store, look for firm, plump, dry berries with smooth skins with a sil­very sheen. The blue­berry’s size isn’t im­por­tant but, rather, its color. Look for a deep an un­ripe berry that’s bet­ter for cook­ing. Don’t wash blue­ber­ries un­til just be­fore us­ing them. Store fresh blue­ber­ries in ei­ther the pack they came in or a cov­ered plas­tic con­tainer. Fresh, ripe blue­ber­ries will keep up to ten days in the fridge. Blue­ber­ries are easy to freeze. Make sure bruised or shriv­eled, toss them. Freeze the blue­ber­ries in their orig­i­nal plas­tic pack in­side a re­seal­able plas­tic bag, or trans­fer them to a re­seal­able freezer bag. Wash them just be­fore use. This sim­ple recipe calls for ei­ther fresh or frozen blue­ber­ries and tastes just as good as it looks. For more recipe ideas or in­for­ma­tion about Blue­ber­ries from Chile, visit www.fruits­from­­ber­ryrecipes.

Blue­berry-Pop­py­seed, Honey Ba­nana Bread Ingredients

1 1/2 cups all-pur­pose flour 1 cup sugar 1 tea­spoon bak­ing soda ½ tea­spoon salt 3 ripe well-mashed ba­nanas 1/2 cup veg­etable oil 1/4 cup milk 1/4 cup honey 2 eggs, lightly whisked to­gether 1 ta­ble­spoon poppy seeds 1 pint (6 ounces) Chilean blue­ber­ries


But­ter and flour a 9-by-5-inch loaf pan. Pre­heat the oven to 350°F. In a bowl, mix the flour, sugar, bak­ing soda, and salt to­gether. In a sep­a­rate bowl, mix to­gether the ba­nanas, oil, milk, honey, eggs, and poppy seeds. Com­bine both bowls to­gether, mix­ing un­til just com­bined. Gently fold in the blue­ber­ries. Pour the bat­ter into the loaf pan and bake un­til a tester in­serted in the cen­ter comes out clean (about 1 hour and 10 min­utes). Let the bread cool in the pan, then re­move from the pan and slice.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.