By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.
I get really excited when I learn something new about food, especially when it involves health – good or bad – because I love to spread the word. Thanks to the Recipe ReDux and the Wild Blueberry Association of North America, I learned a lot this month (all good) and I can’t wait to share it!
I’ve always loved blueberries – I eat them for a large part of the year, and I can’t wait ‘til they’re in season so I can stock up and freeze them. They are one of the healthiest fruits because they’re loaded with antioxidants. There’s also a good deal of research, which indicates that they’re good for your heart, brain, eyes, urinary tract, gut, and they may help protect you from cancer. WOW. In my opinion, they’re a superfood!
Well, (here comes the part about what I learned) have you ever noticed that sometimes the frozen blueberries are large and sometimes they’re very small and pea sized? I have, and honestly, I thought the small ones were just younger – I never gave it much thought. But here’s the real story on that.
The small blueberries are wild blueberries, and they really are wildly different from the larger, cultivated blueberries you find in your produce department. They’re grown naturally in Maine, eastern Canada and Quebec, and they have twice the antioxidants of cultivated blueberries. Wild blueberries also have a more intense blueberry taste, and deeper color (and FYI it’s the color that gives them the antioxidants). Because they’re frozen at harvest, these beauties are available all year round.
One more important point. Wild blueberries are 10,000 years old. They’ve never been modified, or meddled with by anyone to make them larger, or easier to ship. I really like that.
I also really like this baked oatmeal dish that I came up with. It combines three of my favorite healthy foods – wild blueberries, oats and Greek yogurt. I often eat them together in my regular oatmeal, but this is a wonderful wintertime (or anytime) twist. It’s great for a brunch, or just make a pan and call breakfast done for the week!
If you like fresh produce blueberries, I’m pretty sure you’ll love wild blueberries, because they’re the blueberriest! Look for them in the frozen fruit section.
Do you like blueberries? Have you ever tried the wild ones?