Wednesday, July 30, 2008
know your berries
Selection
UBerries should be dry, firm, well-shaped and eaten within a week of purchase.
UStay away from containers with juice stains. Berries may be crushed and possibly moldy.
USoft, watery fruit means the berries are overripe.
UDehydrated, wrinkled fruit means the berries have been stored too long.
URaspberries should be medium to bright red.
UBlackberries should be shiny and black.
UShelf life for raspberries and blackberries is short, so they should be consumed within two to three days of purchase.
UEat at room temperature for fullest flavor.
Helpful Hints
UBlueberries tend to change color during cooking. Acids, such as lemon juice and vinegar, turn blueberries red. In batter, because of alkaline, the blueberries may turn greenish blue.
UTo reduce color streaking, stir blueberries straight from the freezer into cake or muffin batter.
UWhen making pancakes and waffles, add blueberries as soon as the batter has been poured on the griddle or waffle iron. This will make the pancakes prettier and easier to flip. If berries are frozen, increase cooking time to be sure berries are heated through.
UA 12-ounce bag of whole frozen raspberries or blackberries is equal to about 3 cups frozen berries.
UIf berries are to be served alone, thaw until they are pliable and serve partly frozen. Add sugar to taste – it brings out both the flavor and the luscious juices.
Storage
UCheck fruit and toss out any moldy or deformed berries.
UEat overripe berries within 24 hours.
UUse original container or arrange unwashed berries in shallow pan lined with paper towels.
UWash just prior to use.
UPlastic wrap entire container.
Freezing Berries
UUse unwashed and completely dry berries.
UPlace in single layer on cookie sheet in freezer.
UOnce berries are frozen, transfer to plastic bags or freezer containers.
UFrozen berries should last approximately ten months to one year.
Preparation
UGo through berries to sort out any undesirable fruit.
URinse, drain and pat dry.
UCommercially frozen berries do not need to be cleaned or thawed.
Varieties
UBerries range from smooth-skinned varieties such as blueberries, to berries with fleshy segments, such as raspberries and blackberries.
UStrawberries are not considered a “true” berry, as they do not grow from a flower ovary but from the base of the plant.
UBlackberries are similar in appearance to raspberries, but are larger, hardier and have a dark purple to black color. The more intense the color, the sweeter the fruit.
UBlackberry hybrids include boysenberries, loganberries, and ollalieberries, which are tart and primarily used in jams and pies.
UBlackberry peak season is June and July, with harvesting beginning in May and ending in September.
UWild blueberries are smaller than cultivated hybrid blueberries. They have a light powdery coating on the skins and tend to last longer than other berry varieties.
UFresh blueberries are available for nearly eight months.
UAmerica is the world’s leading blueberry producer, accounting for nearly ninety percent of world production at the present time.
UThe North American harvest runs from mid-April through early October. Peak harvest runs from mid-May through August.
URaspberries are the most delicate of the berry family. They have a similar structure to blackberries but have a hollow core. This fruit requires delicate handling during preparation.
URed raspberries are the most common type but there are also golden, amber and purple berries, which are similar in taste and texture.
UImported raspberries are from Chile, but most of the fruit comes from California.
URaspberry season begins in June and lasts through October.
Source: Centers for Disease Control