Blueberries

It‘s July and that means an abundance of fresh blueberries in the grocery stores and at farmers markets.

Fresh blueberries contain antioxidants called anthocyanins, the pigments responsible for the blue color of blueberries. Antioxidants are important because they appear to be at least partially responsible for lowering the risk of hear disease and cancer.

Fresh blueberries are rich in vitamin C and naturally low in fat, cholesterol and sodium. They also contain iron, potassium and other important minerals, and are a good source of dietary fiber.

Blueberries store longer than most other berries – up to five days fresh and for months when frozen.

To freeze blueberries for later use, wash them and then lay them out to dry. They can be patted dry with paper towels. Place berries on a single layer on a cookie sheet and freeze for approximately two hours. Then package in freezer bags or freezer containers.

Blueberries are also a good addition to muffins, pancakes and coffee cake. Or take a handful out of the freezer to thaw and enjoy on cereal.