38 best blueberry superfood facts just for you

Did you know that the term “star berries” comes from the Native American language?

• The five points of the blueberry bloom come together to assume the shape of a star, thus the name “star berries.” They also believed that the berries were created by the “Great Spirit” to feed their hungry children during times of famine and that this was the reason the berries existed.
• The blueberry fruit is spherical and contains a large number of very small seeds. When they are immature, the fruits have a bluish-green colour, but as they mature, they become a reddish-purple colour, and then eventually an indigo colour. When fully developed, they have a flavour that is sweet with varying degrees of acidity.
• Blueberries are packed to the brim with taste and nutrients, yet only contain a relatively small number of calories. Recently, researchers examined the antioxidant capabilities of sixty different types of fruits and vegetables. Blueberries scored the highest possible points for their ability to neutralise free radicals, making them the clear winner.
• The majority of people say that blueberries are their favourite kind of fruit, and there’s a solid reason for this. How much do you know about these beautiful berries? They are tasty, healthy, and just plain fun to eat. But what do you know about them?

Blueberry nutrition values and health benefits

1. Blueberries include a significant number of important nutrients, such as vitamin C, vitamin K, and the mineral manganese. These elements assist the body in metabolising cholesterol as well as other nutrients, such as carbs and protein. Blueberries are a good source of these nutrients. Vitamin K is an essential component in maintaining healthy bones and blood coagulation.
2. Polyphenols, which are found in blueberries, are kind of like an all-star when it comes to healthy living since they are found in blueberries. Researchers have discovered that the micronutrient content of blueberries is responsible for many of the beneficial properties of this fruit.
3. There is evidence that eating blueberries may help preserve memory and protect against cognitive decline. One study revealed that people who consistently drank blueberry juice had increased performance on memory tests as well as reduced feelings of sadness. The study was small, but it was conclusive.
4. Blueberries have a wealth of phytochemicals, which are compounds derived from plants. Among them are the flavonoids, which are what give the fruit its antioxidant and anti-inflammatory properties. Additionally, blueberries contain a significant amount of vitamin C. It has anti-aging characteristics in addition to its role as an antioxidant, which assists in the healing of wounds and also strengthens the immune system.
5. According to the findings of one study, female participants who had three or more servings of berries like blueberries on a weekly basis had a 32% lower chance of having a heart attack. One of the reasons blueberries are so good for you is that they contain a lot of fibre, which is good for your heart and makes you feel full. The component of carbohydrates that cannot be digested, known as fibre, contributes to a feeling of fullness, helps control bowel movements, removes cholesterol from the bloodstream, and maintains normal blood sugar levels.
6. The consumption of foods rich in anthocyanins has been linked in certain studies to a reduced risk of developing cancer.
7. Anthocyanins are a kind of flavonoid that may be found in blueberries as well as other fruits and vegetables that have a vibrant coloration.
8. Even while blueberries include sugars that are produced by the body on their own, the anthocyanins in blueberries seem to increase insulin sensitivity and assist in bringing down blood sugar levels. This indicates that they may be able to assist in lowering the risk of insulin resistance as well as type 2 diabetes.
9. If you have an allergy to salicylates, which are the active ingredient in aspirin and are also found in other foods and personal care products, you should eat blueberries with caution because they are a natural source of salicylates. Salicylates are found in other foods and personal care products as well (some people are more sensitive to salicylates than others).
10. It’s possible that certain drugs may react negatively with blueberries. Blueberries are filled with vitamin K, which is an essential component for blood clotting. Blueberries also contain high concentrations of salicylates, which work as natural blood thinners. Talk to your physician about the potential interactions between the blood thinner you are taking, such as Coumadin (warfarin), and foods that are rich in salicylates and vitamin K.

100g of blueberry has 57 calories (245kj), 0.7g protein, 0.3g fat, and 14.5g carbs including 2.1g fibre

How to store blueberries and how to buy them

• To begin with, it’s important to note that blueberries may be purchased at any time of the year. Blueberry lovers are in luck since these small blue powerhouses may be purchased at your neighbourhood grocery store at any time of the year, regardless of the month. Blueberries are available year-round. The developing regions undergo quite rapid transformations. Naturally, the only thing that can really influence anything is mother nature, most often known as the climate.
• A container of blueberries is perfect if it has a brilliant colour on the outside and an abundant number of berries on the inside. You should, however, avoid containers that appear moist or soiled because this may be an indication that the blueberries contained in that particular container have reached their peak maturity level.
• You need to get to the refrigerated section of your local grocery store, where the blueberries are stored, as soon as possible so that you may make your purchase and take them home with you. If you maintain the integrity of the cold chain, your berries will stay for a much longer period of time.
• The best method is to wash blueberries right before eating them after storing them in the refrigerator for an extended period of time. Berries are delicate and deteriorate fast, so you should consume them as soon as possible. If you wash them before hand and plan to store them in the refrigerator for a significant length of time, it is possible that they may begin to deteriorate at a faster rate. The shelf life of blueberries ought to be at least eleven days and a half.
• To clean the berries and remove any dirt, place them in a strainer or colander and then place that strainer inside of a larger basin filled with cold water. Due to the delicate nature of blueberries, it is likely that submerging them in water might result in harm being caused to the berries. Spinning the berries around with your hands and allowing them to air dry is the best way to preserve their flavour.
• There are four distinct characteristics that are typical of rotten or spoiled blueberries. If you see any of these on your berries, you should not eat them in their raw form.
  1. Blueberries that have been allowed to ripen beyond their prime have a slimy texture and a sour taste. Although they are edible, sour blueberries do not compare well to fresh blueberries in terms of their overall appeal. However, these berries may be saved if they are used to make jams or preserves instead of being thrown away. No matter whether you use under ripe or perfectly ripe blueberries, the end result will be delicious jam made with blueberries.
  2. If the skin of your blueberries has lost its blue hue, this is often an indication that they have gone rotten. Consuming berries that have changed colour is fraught with danger, even if they haven’t completely gone bad yet. Any kind of blueberry that is not either blue or purple in hue should not be consumed. Any blueberries that do not seem to be in good health should be thrown aside.
  3. Blueberries that have developed wrinkles or other flaws on their surface may be nearing the end of their shelf life. Sometimes the bruising occurs as a result of the victim’s being extremely sensitive and squishy. On the other hand, these berries are often salvageable and may be made into jams or preserves. Even if it has been damaged, a berry may still be eaten. Think about incorporating them into a dish of blueberry pancakes or muffins.
  4. No matter what you do to it, fruit that has mould on it should not be consumed by humans under any circumstances. If you see any mould development on the outside of the blueberries, you should toss them out at once. Mouldy berries have the potential to trigger allergic reactions that are potentially fatal.
• After they have been washed, the berries should be arranged in a single layer on a baking sheet so that they may be frozen in a convenient and separate manner. Make use of spoons to move the frozen berries from their original container into a plastic freezer bag, and then lay the bag flat in the freezer until the berries have hardened.
• When producing a smoothie, frozen blueberries may be used in lieu of ice to save time and money. Your smoothie will taste naturally sweeter if you add frozen blueberries to it, and the addition of frozen blueberries will help prevent the smoothie from being too watery. A small handful of frozen blueberries can serve as a simple and speedy alternative to making a smoothie if the preparation of the latter seems like too much work for you.

Cooking techniques, secrets, and tips from the kitchen

1. Do not wash the blueberries until just before using them in a recipe or cooking them. This will prevent the blueberries from becoming bad before they are eaten or cooked. Blueberries don’t need any preparation prior to being used; you don’t need to peel them, remove the seeds or core, or cut off any excess. When adding an ingredient to a dessert or other dish, be sure to follow the preparation and cooking directions provided in the recipe.
2. Although the berries taste best when eaten fresh, they may also be used in a wide variety of cooked and uncooked delicacies, including fruit salads, pancakes, waffles, muffins, cakes, breads, pies, ice cream, and yoghurt. They are also a popular ingredient in fruit salads. Additionally, they are used in the manufacturing of dense sugary toppings for desserts such as crêpes and cheesecake, both of which are cooked in a double boiler. Jams and jellies made from blueberries, which are particularly delectable, may be prepared by cooking the berries in a sugar syrup.
3. The blueberries have a propensity to become a different colour as the cooking process progresses. Acids like lemon juice and vinegar are responsible for the colour shift that occurs when blueberries are exposed to them. Blueberries have the potential to take on a more emerald-green hue if they are placed in an alkaline environment, such as a batter that contains an excessive quantity of baking soda.
4. If you want to reduce the amount of colour streaking that occurs in your cake or muffin batter, add your blueberries last and mix them in (just after taking them out of the freezer, if they were frozen).
5. When making pancakes or waffles, add the blueberries to the batter as soon as it is poured onto the griddle or waffle iron. This will ensure that the blueberries cook evenly. The look of the pancakes will be enhanced, and they will be much easier to turn over as a result. In order to guarantee that the blueberries are cooked all the way through when using frozen blueberries, the cooking time may need to be increased by a factor of two.
6. As with the majority of fruit curds, blueberry curd is prepared by combining citrus zest, egg yolks, sugar, and butter. This is a fantastic use for either fresh or frozen blueberries. Use the curd as a sauce for pound cake or sponge cake, or serve it with freshly made scones or biscuits. We filled bought sponge cake shells with curd and topped them with freshly whipped cream that had been sweetened. Refrigerate the curd for about one week, or freeze it for up to two months.
7. Blueberry chutney is the ideal accompaniment to a platter of charcuterie and cheese. Its sweet, salty, and tart tastes go splendidly with a variety of creamy and robust cheeses, as well as smoked meats and hams. Inspired by the Indian custom of combining fruits, vegetables, herbs, sugar, salt, and fragrant spices to create a relish, this blueberry chutney combines sweet fruit, onions, garlic, ginger, vinegar, and the perfect amount of salt and sugar. In just 45 minutes, you can create a delicious sauce that you can add to your favourite sweet and savoury dishes.
8. Making homemade blueberry jam is the best method to retain the flavour of this sweet and tart summer fruit. Just-ripe blueberries are ideal for this recipe since they possess the most acidity and tannins, resulting in a jam with a more nuanced taste. The skins may turn leathery and lend an unusual texture if they are overripe. If fresh blueberries are unavailable, use thawed frozen blueberries. Use this jam on biscuits, scones, toast, muffins, or as a cake or cupcake filling. For this recipe, six half-pint jars are required.
9. The flavour of blueberry goes well with a variety of other fruits and spices, including cardamom and cinnamon, citrus, fig, ginger, hazelnut, honey, lavender, mango, mint, nutmeg, peach, vanilla, and watermelon. Blueberries are served with liqueurs made of other berries as well as oranges. It has a lovely flavour that works well when combined with other components, and blueberry cocktails have the potential to be really inventive.

History of blueberry from the beginning until today

• Native Americans have been known to go into the forests and bogs in search of blueberries for hundreds of years, and they have consumed these berries in both their fresh and dried forms during this time period. The Native American tribes who lived in the Northeast had a great degree of reverence for blueberries, and as a result, a lot of mythology developed around them.
• In days gone by, several components of the blueberry plant were extracted and used to make medicinal preparations. It was often thought that drinking tea made from the leaves of the plant was good for the cardiovascular system. In the past, coughs were traditionally cured with blueberry juice. In addition to that, the juice was an effective dye that could be used on textiles and baskets.
• The use of dried blueberries in the cooking process resulted in the creation of dishes such as stews, soups, and meats. Additionally, the dried berries were made into a powder by being crushed up, and this powder was rubbed on meat in order to season it. In days gone by, all parts of the blueberry plant, including the berries, the leaves, and the roots, were used for medicinal purposes.
• Beginning in the early part of the seventeenth century, people from England began to go to the Americas with the purpose of establishing colonies there. Since they could no longer rely only on supplies sent over from England, they quickly started clearing land and constructing farms as soon as they were able to. On the other hand, both the nation and the environment were utterly unrecognisable in comparison to what they had previously known.
• More than 38 states and provinces in the United States and Canada are now engaged in commercial highbush blueberry farming. In addition to South America and Europe, industries for highbush blueberries have emerged in other regions such as Australia, New Zealand, and South America.
• Even though the United States and Canada are the two countries that produce and eat the most blueberries in the world, the market for blueberries is growing in countries all over the world, with Japan in particular becoming a blueberry enthusiast nation.