As a child I spent summers in Maine, and picking blueberries was always one of the highlights. By the time we got home our tongues were blue and our pails half empty, though we never ran into bears like we’d read about in Blueberries for Sal (not that we didn't want to).
Now I have a different appreciation for blueberries, which are just coming into season. One of the most nutrient-dense foods in the world, they’re low in calories but high in fiber, vitamin C and vitamin K. They’re also believed to contain the highest antioxidant capacity of all the fruits and vegetables commonly consumed, which may protect against aging and cancer, and help prevent heart disease and improve memory. Studies have shown that DNA damage due to free radicals was significantly reduced in participants drinking blueberry juice every day. And like cranberries, blueberries can help prevent urinary tract infections.
More good news? While fresh tastes best (preferably right off the vine!), studies have shown you can freeze blueberries without damaging their anthocyanin antioxidants.
Not to mention they’re delicious. Blueberries are great by the handful, but if you want to get creative, try this salsa, which works with fish, or as a dip: http://bit.ly/2s8cxDZ
