Food facts - Blueberries

Blueberry Nutrition, Selection, Storage and Availability Blueberries are low in fat and sodium and are high in Vitamin A, C, Potassium and Folate.  Blueberries offer several health benefits and can be used in several different types of foods. If hand picking, blueberries (like all other berries) are best if picked in the early morning hours or early evening.  When buying pre-picked, berries should be fragrant and fully ripe with uniform color and firm and plump throughout.  Berries should be protected from the sun after picking, and are best if kept in the refrigerator.  Sort to remove overripe or moldy berries and do not wash until ready to be used.  Fresh blueberries can be stored approximately one week, but freezing is recommended for long-term storage.  Fresh blueberries are available in Wisconsin between mid-July to the end of August.

Blueberry Extras Blueberries are a native American species – it was cherished as a staple product and used in several foods and medicines.  North America is the world’s leading producer, accounting for more than 90% of all production.  Blueberries get their “blue” from the high content of anthocyanin – a component that strengthens eye sight, according to scientific evidence.

Information from the Wisconsin Berry Growers Association, the Wisconsin Department of Agriculture, Trade & Consumer Protection, University of Wisconsin - Extension and the North American Blueberry Council.