John Myers
Plump, dark blue, and rich in vitamins: blueberries are good in muesli, in cakes, desserts, smoothies, and of course in pancakes. Blueberries are in season until September. If you store blueberries properly, they stay fresh longer.
The first local blueberries are now available for purchase: blueberries – also known as blueberries, mollberries, buckberries, or besinges depending on the region – can be picked in Germany from the end of June to September.
The blueberries that are available in the supermarket are cultivated: the cultivated fruits are significantly larger than the small blueberries that grow wild in the forest, and their flesh is lighter. Blueberries are small vitamin bombs and extremely low in calories (45 kilocalories per 100 grams): They contain a lot of vitamin C, potassium and zinc, folic acid, iron, and secondary plant substances that strengthen the immune system. As part of a healthy breakfast, they also make a great addition to your morning muesli.
How to properly store blueberries
Blueberries must be handled with care. The blue berries are sensitive to pressure and mold quickly. Therefore:
If you buy blueberries in the supermarket or at the market or pick them fresh in the field, you should be particularly careful when transporting them home – and then eat them quickly.
If you want to store the berries, it’s best to store them in the fridge. Blueberries should not be stored in the vegetable and fruit drawer but in the middle part of the refrigerator. (Also read: How to properly stock the fridge)
Fresh berries cannot last longer than a week in the refrigerator.
If you don’t eat the berries right away, you should sort out mushy berries and make sure that the berries stay dry in the fridge.
Before storing, you should wash the blueberries with water, preferably with cold water in a bowl (instead of holding them directly under the tap). In this way, bruises on the berries can be avoided. Then drain the fruit on a cloth and place them in the fridge in a container that is as flat as possible. Moist berries can easily develop mold that spreads to the other berries.
Blueberries: tips for buying
The season for locally grown blueberries starts at the end of June and lasts into September.
Blueberries should look plump and have a light layer of fur. Ripe fruits can also be recognized by a dark blue colored stalk.
If the berries are bare and already have wilted spots, this is a sign that the blueberries are no longer fresh.
Blueberries are now available all year round from Spain, Chile, Morocco, and Peru. However, these berries are not a good choice because of the long transport routes and the water-intensive cultivation.
In addition, pesticides are a problem with imported berries: Since the risk of mold is high during the long journey, they are often treated with fungicides.
When buying blueberries, it is best to look for organic quality: Even blueberries from conventional cultivation are often contaminated with synthetic pesticides.
Freeze blueberries
The sweet and sour fruits can easily be frozen. Then you don’t have to resort to imported goods in winter. They also don’t lose the vitamin C and E that they contain.
If the unpackaged berries are laid side by side and pre-frozen for several hours and only then placed in portion bags in the freezer, they will not clump together. Advantage: They can then also be taken in smaller portions.
Place in the refrigerator to thaw and consume within 24 hours.
If you want to use the blueberries for baking, you don’t have to thaw them, you can use them frozen. They are then less watery than when they are fresh.
