Blueberry
Selection Information
Usage: Eating fresh, fruit salads, baked in pies, glazes.
Selection: Blueberries should be firm and plump with uniform size and color. The coloring of fresh berries should be deep purple to nearly black with a silver to white frost on the skin. They should also be dry and free from leaves and stems.
Avoid: Overripe or old berries will have a dull appearance and be soft or leaking juice.
Storage: Do not wash Blueberries until right before using. Chilled Blueberries will keep in your refrigerator for 10 to 14 days. Unwashed Blueberries can be frozen. Just freeze them in a single layer, then pour them into a freezer container for long-term storage.
Seasonal Information
Most of the berries in the Northwest come from Oregon. They are available from June through September with the peak in July (the same month for Washington berries).
Blueberry Nutritional Information
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Serving Size: 148g
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| Amount Per Serving |
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Calories 84
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Calories from Fat 4
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% Daily Value* |
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Total Fat 0g |
0% |
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Saturated Fat 0g |
0% |
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Cholesterol 0mg |
0% |
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Sodium 1mg |
0% |
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Total Carbohydrate 21g |
7% |
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Dietary Fiber 4g |
14% |
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Sugars 15g |
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Protein 1g |
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Vitamin A 2% |
Vitamin C 24% |
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Calcium 1% |
Iron 2% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Blueberries are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber, and a very good source of Vitamin C, Vitamin K and Manganese.
Blueberry Taxonomy
Scientific Binomial Names:
Lowbush Blueberry - Vaccinium angustifolium
New Jersey Blueberry - Vaccinium caesariense
American Blueberry - Vaccinium cyanococcus
Northern Highbush Blueberry - Vaccinium corymbosum
Elliot Blueberry - Vaccinum elliottii
Bilberry - Vaccinium myrtillus
Bog Bilberry or Northern Bilberry - Vaccinium uliginosum
Canadian Blueberry, Common Blueberry, Velvetleaf Huckleberry, Velvetleaf Blueberry, or Sourtop Blueberry - Vaccinium myrtilloides
Rabbiteye Blueberry - Vaccinium virgatum
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