Blueberry AficionadoAgriculture Company in Hengelo, Gelderland
Blueberries are ranked No. 1 in antioxidant activity compared with 40 other commercially available fruits and vegetables. That means a serving of blueberries has more of the antioxidant power you need to fight aging, cancer and heart disease.
Put this in your pipe! Indians in the Northwest Territory smoked wild blueberries to preserve them for the winter. (Bet you didn't know that!)
Want to grow your own blueberries? Here's an article about how to: Growing Blueberries in the... Home Garden, HYG-1422-98
Weights and measures: 1 cup of blueberries normally weighs about 143 grams, which about 1/3 of a pound, so 1 pound of blueberries is almost 3 cup's worth. Of course, this can vary considerably based on the variety, weather conditions and degree of ripeness. Typically, many recipes call for 3 to 4 cups of blueberries for a 9 inch pie.
Nutrition and miscellaneous facts: 1 cup (143 grams) of blueberries is 84 calories (technically, kcal). Blueberries contain no cholesterol or fat and are also low in calories. Blueberries are high in dietary fiber, Vitamin A and niacin. They contain iron and other trace minerals and are a fair source of Vitamin C. Blueberries have a diverse range of micronutrients, with notably high levels (relative to respective Dietary Reference Intakes) of the essential dietary mineral manganese, vitamin B6, vitamin C, vitamin K and dietary fiber (table below). One serving provides a relatively low glycemic load score of 4 out of 100 per day.
Especially in wild species, blueberries contain anthocyanins, other antioxidant pigments and various phytochemicals possibly having a role in reducing risks of some diseases, including inflammation and different cancers. Blueberries may have anti-disease effects, too. Researchers have shown that blueberry anthocyanins, proanthocyanidins, resveratrol, flavonols, and tannins inhibit mechanisms of cancer cell development and inflammation in vitro. Similar to red grape, some blueberry species contain in their skins significant levels of resveratrol, a phytochemical with increasing evidence as an anti-cancer compound.[source: Wikipedia]
Summer Fruit Tart
Author: Green Healthy Cooking
1 batch 15-Minute Puff Pastry
1 egg yolk
⅓ cup cream cheese
1 Tbsp fresh lime juice
4 Tbsp fine turbinado sugar
3 sweet and ripe peaches or nectarines
1 hand full strawberries
1 hand full raspberries
1 hand full blackberries
1 hand full blueberries
1 hand full mint leaves
Preheat oven to 350 F (180 C).
Roll out puff pastry into an about 10"x7" (25cmx18cm) rectangle.
Place on a parchment paper lined cookie sheet.
Bend over edges and press in firmly.
Prepare egg wash by whisking egg yolk and 1 Tbsp water, then brush the edges with it (I did this as well but didn't press the edges in strong enough so the beautiful brown colour is hid UNDER the tart
Punch holes into the dough with a fork to make sure the edges puff up beautifully but the center stays somewhat flat.
Lay out beans in the middle and bake with beans. The weight of the beans will ensure the centre to remain somewhat flat.
Bake for 20 minutes.
Transfer crust onto a wire rack by carrying it by the edges of the parchment paper, careful not to break it. Wait for pastry to cool down completely.
In the meantime whisk together cream cheese, lime juice and turbinado sugar.
Remove beans from cooled pastry and spread cream cheese mix onto the bottom of the tart.
Cut peaches or nectarines into fine stripes and lay out on top of the cream cheese.
Wash and dry berries and place on top of peach layer.
Wash and dry mint and use for decorating.