July is National Blueberry Month
The following is an archived post
This is one of my favorite times of year because berries are in season! Blueberries in particular are a favorite of mine and a favorite of many. Tasty and versatile, blueberries are also a superfood that pack a nutritional punch. Blueberries are high in vitamin C, fiber, manganese and vitamin E. They also contain antioxidants known as flavonoids.
Flavonoids are actually plant pigments (colors) and are responsible for the rich hues of many fruits and vegetables. The roles they play in our bodies are complex, but researchers agree that they are highly beneficial to our cells, preventing all kinds of diseases, and generally promoting health.
In blueberries, flavonoids are concentrated in the skin; so the smaller the berry, the higher in these antioxidants.
Did you know that blueberries are one of the few foods native to North America? The phrase, “as American as apple pie” should actually be “as American as blueberry pie!” So take this July, the month of our nation’s independence, to enjoy the seasonal blueberry bounty! For something a little different, try the interesting recipe below!
For more information about blueberries, visit the US Highbush Blueberry Council.
Ingredients 2 cups coarsely chopped fresh blueberries 1 cup whole fresh blueberries 1/4 cup fresh lemon juice 3 tablespoons chopped fresh cilantro 2 jalapeño peppers, seeded and minced 1/3 cup diced red bell pepper 1/2 teaspoon kosher salt
Toss together coarsely chopped fresh blueberries, whole fresh blueberries, fresh lemon juice, chopped fresh cilantro, seeded and minced jalapeño peppers, diced red bell pepper, and kosher salt in a large bowl. Serve immediately, or cover and chill 8 hours. Serve with tortilla chips or cracker of choice.
Adapted from Southern Living