Antioxidant rich berries are the highlight of the summer in our eyes- the perfect combination of taste and health benefits. These berry recipes make the most of the blueberries, strawberries, raspberries and blackberries that are in season and at their best all the way from late spring to late summer early fall. We recommend buying fresh berries in season. Although they are available imported all year-round, they taste infinitely better during the height of their season, especially those that are locally grown. That said, it doesn’t mean we can’t eat berries year round. When they are out of season it’s best to buy them frozen. They’ll have been picked at their peak with all their nutrients intact, and although you can’t eat them straight out of the bag like fresh berries, they’re perfect made into compotes for everyday eating, or as treats baked into muffins, or yummy fillings for pancakes and pies.
When shopping, choose brightly colored, plump berries, keeping and eye out for mold. Don’t be afraid of the powdery bloom on blueberries, a delicate white coating that signifies freshness. Also, give them a good sniff, you should be able to smell their sweetness. Discard any berries that are moldy.
To make the most of your haul, storage is important. Refrigerate blueberries, uncovered for up to 5 days. Raspberries and blackberries should be kept uncovered on paper towels in the refrigerator for 2 to 3 days. Keep strawberries at room temperature. Rinse all berries with cold water before eating. And it’s super easy to freeze them if you have too many. See how here!
Read about the health benefits of berries in our article here.