As one of nature’s only blue coloured foods, blueberries are truly unique. In terms of their flavour and nutritional value, these berries also pack a punch. They are commonly used to add a sweet, juicy taste to a variety of desserts, cakes and pastries. As with all fruits, the nutrients of blueberries are at their most beneficial when the fruit is eaten in its raw state.

Blueberries have a natural, soft white coating which is called ‘bloom’. This is part of the fruit’s protective layering – so it is nothing to be worried about. In fact one of the great things about blueberries is that are such an easy fruit to eat – pop them in your mouth whole and enjoy! No peeling, hulling or other preparation is required.

Nutritional facts:

• Blueberries rank very highly when it comes to antioxidant properties so they contribute towards neutralising ‘free radicals’ that are known to cause cancer, heart disease and other age-related illnesses
• Studies have found that eating blueberries can improve memory and cognitive function
• With relatively low GI value, blueberries can help regulate blood sugar levels
• Antioxidants in blueberries are linked to increased eye and retina health
• Blueberries contain a compound that assist with urinary tract health and can prevent infection
• Low in calories and high in potassium
• High source of vitamin C, E and fibre

Did you know:

• Blueberries are sometimes called ‘star berries’ because of the shape of the blossom
• The skins of blueberries can be used to make paint, and the juice is often used to make dye
• The fruit grows on different plant groups including: ‘highbush’ (cultivated), ‘lowbush’ (wild) and the less common ‘rabbiteye’
• Native to North America, highbush blueberry cultivation was widespread among Native Americans – who taught the process to European colonists