Berries are versatile and nutritious. Find out some fun facts about berries below!
- Raspberries come in many different colors: red, black, yellow, orange, amber and white!
- Berry juice can be used as ink.
- Add berries to salads, cereal, marinades and more! Use them plain for dessert, make muffins, jam, cobbler or pie out of them. Berries are a great addition to most meals.
- Selection: Choose berries that are free of mold, firm, and not overripe (usually indicated by a dark, dull color).
- Storage Tips:
- Store berries in the refrigerator, unwashed, until ready to consume.
- Remove rotten or moldy berries to prevent other berries from becoming damaged.
- Blueberries can last up to a week in the fridge, while strawberries and raspberries are more fragile and last 2-3 days.
- To freeze: Freezing berries whole retains their highest nutritional value. Remove overripe or moldy berries, wash, then drain. Lay a single layer of berries on a baking sheet, and freeze overnight. Store the berries in labeled, freezer grade bags; you can pre-portion the berries for specific recipes.
- Cooking Tips:
- Immediately before consuming, rinse berries quickly and gently in cold water.
- Do not soak or scrub.
Strawberry Yogurt Popsicles
Yield: 6 (3oz each)
- 2 cups strawberries, hulled and roughly chopped
- 1/4 cup sugar
- 1 tsp. lemon juice
- 1 cup plain yogurt
- Place the strawberries and sugar in a food processor and pulse until finely chopped.
- Transfer to a bowl and stir in lemon juice and yogurt.
- Spoon the mixture into the molds and insert sticks.
- Freeze for 8 hours, or up to a week.
- To unmold the pops, run water over the exterior of the mold for a few seconds, then gently pull on the popsicle out.
Blueberry Spinach Salad
Yield: 4 servings
- 1 quart blueberries, cleaned, hulled and sliced
- 10 ounces fresh spinach, rinsed, dried and torn into bite-size pieces
- ¼ cup almonds, chopped and toasted
- ½ cup sugar
- ½ cup olive oil
- ¼ cup distilled white vinegar
- 1 Tbsp. onion, minced
- ¼ tsp. pepper
- In a medium bowl, whisk together the sugar, olive oil, vinegar, onion, and pepper. Cover and chill for one hour.
- In a large bowl, combine the blueberries, spinach, and almonds. Pour dressing over salad, and toss.
- Refrigerate 10 to 15 minutes before serving.
For more blueberry recipes, visit: U.S. Highbush Blueberry Council
For more raspberry recipes, visit: Washington Red Raspberry Council
For more blackberry & raspberry recipes, visit: The North American Raspberry & Blackberry Association
Looking for some learning activities at home? Check out the Lesson Plan about Berries from NH Harvest of the Month:
Berries Lesson Plan
Information from NH Harvest of the Month