When berry season begins in earnest, I feel like I’ve won the culinary lottery. Berries – strawberries, blueberries, raspberries and blackberries – are the perfect adornment for a bowl of oatmeal and make excellent afternoon snacks, but do you know how to handle this summertime windfall?
Keep your eyes peeled for less common varieties such as currants, mulberries, gooseberries or huckleberries, and handle them with the same care you use with other berry season standbys.
PICK THE BEST
COLOR:
- Berries should be uniformly and richly colored.
- Don’t worry about the hazy white “bloom” on blueberries – that’s a normal bloom berries form as a protective shield from the sun.
- Avoid berries with brown patches or discoloring, which could indicate under-ripe or damaged berries.
SIZE:
- Size doesn’t really affect the flavor profile of the berries, though tiny berries can be more concentrated in flavor.
- Wild berries tend to be much smaller than their cultivated counterparts.
SHAPE:
- Berries should be plump and firm. If berries are wrinkled or shrunken, they may be drying out and past their prime.
Anything Else?
Berries should be dry and intact – if the berry carton is wet or has splotches of juice on the sides, some of the berries are likely overripe and could be moldy. A good test is to give the container a gentle shake – the berries should move freely in the package.
STORE AND SAVOR:
STORAGE:
- Store unwashed berries in the refrigerator.
- Berries are delicate, so consume them as soon as possible after purchase; blueberries can last up to a week.
- Only wash berries just before you plan to use them.
To freeze berries for smoothies or baked goods down the road, allow gently washed berries to dry completely (don’t forget to hull the strawberries first). Next, place the berries in a single layer on a parchment-lined rimmed baking sheet and freeze until firm. Store frozen berries in resealable plastic freezer bags.
PREPARATION:
- Berries can be flavorful additions to sweet and savory dishes alike.
- Dice strawberries then toss with lime juice and flecks of hot peppers for a spirited summer salsa.
- Skewer blueberries along with other seasonal darlings like cantaloupe, pitted cherries and peaches for a fun poolside snack.
- Cap all your fingertips with upturned raspberries and have a snack on the go – but you’ll want more than that, so fold whole raspberries into your favorite pudding for a bright warm-weather dessert.
- Quickly simmer blackberries with a splash of sweet wine then serve over grilled chicken or fish.
Molly Siegler writes for Whole Foods Market. Visit local Whole Foods Markets located in Yonkers at One Ridge Hill, in White Plains at 100 Bloomingdale Road and in Connecticut at 150 Ledge Road, Darien and 90 E. Putnam Ave., Greenwich.
Lemonade Ice with Whipped Yogurt
Turn lemonade into a light frozen dessert with just a little time and patience. A dollop of whipped Greek yogurt and fresh berries make for a refreshing summer treat. Serves 6
INGREDIENTS
4 cups lemonade
1 (6-ounce) tub plain nonfat Greek yogurt
2 teaspoons honey
2 cups mixed berries
DIRECTIONS
Pour lemonade into a 9 x 13-inch glass baking dish and freeze until edges become icy and center is slushy, about 1 hour.
Using a fork, stir the icy edges into the middle of the pan, repeating this step every 30 minutes until lemonade is completely frozen, 3 to 3 1/2 hours.
Meanwhile, in a small bowl, combine yogurt and honey and beat with an electric mixer or whisk until soft peaks form. Chill until ready to serve.
Using a fork, scrape frozen lemonade down the length of the dish, forming flaky ice crystals. Spoon into bowls or cups and top with whipped yogurt and berries.
Nutritional Information
Per Serving: 120 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 20mg sodium, 29g carbohydrate (1g dietary fiber, 24g sugar), 3g protein.
