Native to North America and in season from May to October, blueberries are bursting with nutrition and flavor.

They are antioxidant powerhouses, containing phytonutrients such as anthocyanidins, ellagic acid and pterostilbene which neutralize free radical damage to the collagen matrix of cells and tissues. They are thus protective against cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease, and cancer.

Blueberries have also been shown to improve nighttime visual acuity, lower the risk of age-related macular degeneration, and protect the brain from oxidative stress. High in the soluble fiber pectin, blueberries help to lower cholesterol and are protective of intestinal and colonic health. They also contain tannins which act as astringents in the digestive system to reduce inflammation. Furthermore, blueberries contain similar compounds found in cranberries which prevent or eliminate urinary tract infections.

Overall, blueberries are an excellent summer fruit to add to your diet.

Tips for preparing blueberries
For cooked recipes, use unthawed berries since this will ensure maximum flavor. Extend the cooking time a few minutes to accommodate for the frozen berries. You may notice that berries used in baked products may take on a green color. This is a natural reaction of their anthocyanidin pigments and does not make the food item unsafe to eat.

A few quick serving ideas
- Add frozen blueberries to your breakfast shake. If the blender container is plastic, allow berries a few minutes to soften, so they will not damage the blender.

- Fresh or dried blueberries add a colorful punch to cold breakfast cereals.

Safety
Large amounts of blueberries should not be consumed by those with existing and untreated kidney or gallbladder problems, as well as by those trying to increase their calcium stores. This is due to the presence of oxalates in the fruit which can crystallize and cause health problems.

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FROZEN BLUEBERRY PIE  OOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
3 cups partly defrosted frozen blueberries
3 tbsp tapioca starch
2 tbsp sunflower oil (or other)

Combine all the ingredients above in a bowl. Allow to sit for 15mins. Pour into the pie crust.
Bake at 4500F for 10mins, then at 3500F for 50mins

Coconut Pie Crust
2 cups fresh coconut (or roast it carefully over medium heat until lightly brown)
OR
11/2 cups coconut
1/2 cup ground hazelnuts

Mix ingredients and press into an oiled pie plate.