Blueberries Beyond Basics: What Chefs Need to Know

Choose blueberries in the best format for your needs, store them properly, and use them throughout the menu. There's no waste with blueberries and virtually no labor involved: no skin to peel, no core to remove, no seeds to strain. (Blueberries do have seeds, of course; they're just too small to notice.) Blueberries don't oxidize like some pre-cut fruits, so they shine on salad or cereal bars. They freeze beautifully so you can lay in a large supply during your region's seasonal peak.

As you explore new roles for blueberries in your kitchen, keep these pointers in mind:

Size doesn't indicate ripeness. Don't suppose that larger blueberries are necessarily riper or sweeter. Color, not size, determine ripeness. Blueberry bushes produce fruits in a range of sizes, and they can all be ripe. Blueberries stop maturing after they're harvested, so all blueberries are field-ripened!

Choose small (190-250 per cup), medium (130-189 per cup), large (90-129 per cup) or extra-large ones (fewer than 90 per cup). Small berries are useful in mini-muffins and the trendy mini-desserts, such as shooters; large ones make a big impression in salads.

Color matters. Look for an intense purple-blue to blue-black color. Fresh blueberries have a silvery blush — as do grapes and plums — that is nature's way of protecting the fruit. Red-tinged berries are slightly under ripe. Use those in cooked dishes, such as sauces and syrups, or in recipes where their relative tartness is a plus, such as pies, chutneys and jam.

Blueberry muffins rule. But some are better than others. To make sure yours lead the pack, use a recipe with 33 percent fruit — one pound of berries for every two pounds of batter. To avoid breakage and color bleeding, add blueberries last and don't over mix. You can use frozen (unthawed), fresh and/or dried blueberries in muffins. Your choice.

Blueberries will sink if the specific gravity of the batter is too low. Either use a heavier batter or use this bakers' trick. Don't stir the blueberries into the batter. Portion out batter into the muffin cups, then dot the tops with fresh, frozen or dried blueberries. They will disperse themselves as the muffins bake. Works just as well for cakes or cupcakes!

Batter pH affects blueberry color. If your muffin, cake or pancake batter is too basic (high pH), blueberries will have a greenish haze around them. Adjust the acidity of your batter by replacing some of the liquid with buttermilk, sour cream, applesauce or citrus juice.

Watch the pH in dairy desserts, too. Add a touch of acid when blending blueberries with milk, cream or ice cream to preserve that true-blue color.

Read more tips on successful baking and cooking with blueberries, then put these versatile berries to work for you.

Smart storage extends longevity. Whether you're using fresh, frozen or dried blueberries, you'll minimize waste with proper storage.

Featured Recipe:
Inspired by the classic Italian salad of arugula and shaved Parmesan, Chef Scott Samuel prepares an Arugula and Blueberry Salad with Orange Vanilla Vinaigrette, Candied Pecans and Shaved Parmesan.