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.
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.
Since berries have a short shelf life, freezing is a great way to enjoy them year-round.