It’s berry season! Strawberries, blueberries, raspberries and blackberries are the perfect addition to morning yogurt, brunch pancakes and also make excellent afternoon snacks. Here are some tasty recipes to try:
- Blueberry-Herb Lemonade Punch
- Blueberry Muffin Smoothie
- Berry Waffle Breakfast Sandwich
- Summer Berry Salad with Mint Sugar
- Berries with Warm Sherry Sabayon
- Berries and Coconut Cream
- Strawberries and Syrup
- Blueberries with Maple Whipped Cream
- Rainbow Fruit Salad with Lemonbalm Syrup and Whipped Coconut Cream
- Almond Fruit Tart (sub berries for the apricots)
- One-Bowl Blueberry Cake
How to pick the best berries:
Color
- Berries should be uniformly and richly colored.
- Don’t worry about the hazy white “bloom” on blueberries – that’s a normal bloom berries form as a protective shield from the sun.
- Avoid berries with brown patches or discoloring, which could indicate under-ripe or damaged berries.
Size
- Size doesn’t really affect the flavor profile of the berries, though tiny berries can be more concentrated in flavor.
- Wild berries tend to be much smaller than their cultivated counterparts.
Shape
- Berries should be plump and firm.
- If berries are wrinkled or shrunken, they may be drying out and past their prime.
Anything Else?
- Berries should be dry and intact – if the berry carton is wet or has splotches of juice on the sides, some of the berries are likely overripe and could be moldy.
- A good test is to give the container a gentle shake – the berries should move freely in the package.
Storing berries:
- Don’t wash berries until you’re just about to serve them
- Store your berries in the refrigerator
- For maximum enjoyment, consume berries as soon as possible after purchase. (I mean really, why wait?)
What’s your favorite berry recipe? Leave us a link in the comments below!
This post was sponsored by Whole Foods Market. Thanks Whole Foods!
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