berries
A little berry background
People have eaten berries since ancient times. Paleolithic cave dwellers grazed on raspberries, according to archaeologists. Pliny of Rome wrote about a strawberry health tonic he sampled in the first century AD. And blueberries, one of the only fruits native to our continent, have been eaten fresh and preserved by Native Americans for centuries.
Berries grow in virtually every area of the globe, even the tundra, where blueberries also thrive during the short Arctic summers. They are among the most popular and versatile fruits in the market. And that’s a good thing, because at only 50 to 100 calories per serving and loaded with nutrients like vitamin C, potassium and fiber they are nutrition powerhouses.
prep & store:
QUICK TIPS:
As soon as you get home from the store, discard any moldy or deformed berries and put the rest in the fridge. Then bring to room temp and rinse right before serving. Be sure to wash only the berries you’ll eat, since moisture on the fruit can cause it to mold.
TO FREEZE:
Since berries have a short shelf life, freezing is a great way to enjoy them year-round.
- Rinse by placing in a colander in a sink full of cool water. Swish gently.
- Dry by removing from sink to drain 10 minutes. Remove any hulls or stems.Then arrange on kitchen towel to air dry 15 minutes.
- Spread on a single layer on a rimmed baking sheet, and pop in the freezer for at least 4 hours, or until berries are frozen solid.
- Transfer to zip-top freezer bags, pressing out as much air as possible, and return to freezer.
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