Berrys are tasty, healthy and offer a variety of recipe ideas. In the U.S. fruit consumption, blueberries rank only second to strawberries in popularity of berries. Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the maximal antioxidant capacities among all fruits, vegetables, spices and seasonings.
Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA. Raw blueberries would be the best choice rather than relying upon blueberries incorporated into baked desserts because, like other fruits, raw blueberries provide you with the best flavor and the greatest nutritional benefits.
But don’t give up on strawberries, either. One cup of strawberries contains over 100 milligrams of vitamin C, almost as much as a cup of orange juice. Strawberries also have calcium, magnesium, folate, potassium and they’re low in calories. One cup of strawberries has only 53 calories.
Following, we will focus on the appetizing taste coming from 15 delightful recipes of berries.
1. The pick-me-up berry
Ingredients:
1/3 cup fresh blueberries
12 fresh strawberries, halved
4 large fresh basil leaves
4 teaspoons sugar
1 750-milliliter bottle sparkling wine, such as Prosecco, chilled
Garnishes: lemon slices, strawberries
Preparation:
Stir together blueberries, halved strawberries, basil leaves, and sugar in a medium bowl; crush berries and leaves with a wooden spoon. Chill 30 minutes (to release juice from berries). Stir 1 cup chilled sparkling wine into fruit mixture, and pour through a fine wire-mesh strainer into a pitcher, discarding solids. Add remaining wine to pitcher. Garnish, if desired. Serve immediately, or chill up to 24 hours.
2. Blackberry cobbler
Ingredients:
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig
Preparation
Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.
3. Berry-licious summer salad
Ingredients:
8 cups mixed salad greens
2 cups fresh blueberries
1/2 cup crumbled Gorgonzola or blue cheese
1/4 cup chopped and toasted walnuts or pecans
Bottled vinaigrette
Preparation
Toss together first 4 ingredients; drizzle with desired amount of vinaigrette, tossing gently to coat.
Note: For testing purposes only, we used Newman’s Own Light Raspberry & Walnut vinaigrette.
4. Nice Berry Cobbler
Ingredients:
1 cup sugar, divided
1 1/2 tablespoons cornstarch
6 cups fresh berries (raspberries, blueberries, blackberries)
1 1/2 teaspoons grated lemon rind
1 cup all-purpose flour
3/4 cup self-rising yellow cornmeal mix
1/3 cup butter, melted and slightly cooled
1 cup milk
Preparation:
1. Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.
2. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.
3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.
5. Strawberry mint-pie
Ingredients:
1/2 (18-oz.) package reduced-fat cream-filled chocolate sandwich cookies (about 22 cookies)
2 tablespoons butter, melted
1 qt. fat-free or low-fat strawberry frozen yogurt
1 (16-oz.) package fresh strawberries, hulled
2 tablespoons powdered sugar
2 tablespoons chopped fresh mint
Garnishes: fresh strawberry slices, edible flowers, Strawberry Sauce
Preparation:
1. Preheat oven to 350°. Process cookies and butter in a food processor until finely chopped. Firmly press mixture on bottom and up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
2. Let frozen yogurt stand at room temperature 20 minutes or until slightly softened.
3. Process strawberries, powdered sugar, and mint in food processor until strawberries are pureed, stopping to scrape down sides as needed.
4. Place frozen yogurt in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into yogurt until smooth. Spoon mixture into prepared crust. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish, if desired.
6. Raspberry buttercream icing
Ingredients:
1/2 cup butter, softened
1/2 cup fresh raspberries
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
Preparation:
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
Note: Be sure to wash and thoroughly dry raspberries before adding to frosting.
7. Strawberry-Spinach Salad
Ingredients:
1/4 red onion, thinly sliced
2 (6-oz.) bags baby spinach
1 (16-oz.) container strawberries, quartered
1 (4-oz.) package crumbled blue cheese
1/2 cup sliced toasted almonds
Bottled red wine vinaigrette
Salt and freshly ground pepper to taste
Preparation:
1. Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.
Note: For a tasty flavor combination, replace the almonds, blue cheese, and red wine vinaigrette with pecans, goat cheese, and balsamic vinaigrette.
8. Lemon-Raspberry Muffins
Ingredients:
2 1/4 cups all-purpose flour, divided
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8-ounce) container lemon yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon grated lemon rind
1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed
3 tablespoons sugar
1 tablespoon cold butter or margarine
Preparation:
1, Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
2. Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
3. Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
4. Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.
5. Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
Note: Blueberries may be substituted for raspberries.
9. Blackberry-Apple Cake
Ingredients:
3/4 cup butter, softened and divided
1/2 cup firmly packed light brown sugar
1/4 cup honey
2 large Gala apples, peeled and cut into 1/4-inch-thick slices
1 cup fresh or frozen blackberries*
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
Preparation:
1. Preheat oven to 350°. Melt 1/4 cup butter in a lightly greased 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar; drizzle honey over brown sugar. Arrange apple slices in concentric circles over brown sugar mixture, overlapping as needed; sprinkle with blackberries.
2. Beat granulated sugar and remaining 1/2 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
3. Stir together flour and baking powder. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Spoon batter over blackberries in pan.
4. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in pan over cake.
Note: 1 cup fresh or frozen cranberries may be substituted.
10. Strawberry-Fromage Blanc Tartlets
Ingredients:
1 (6-oz.) container fromage blanc
1 large egg
4 tablespoons honey
1 tablespoon orange liqueur
1 tablespoon lemon juice
Pinch of nutmeg
2 tablespoons all-purpose flour
2 (1.9-oz.) packages frozen mini-phyllo pastry shells
1 cup balsamic vinegar
1/2 pt. fresh strawberries, chopped
2 tablespoons sugar
Preparation:
1. Preheat oven to 350°. Process first 6 ingredients in a food processor until smooth. Slowly sift in flour; process until blended.
2. Spoon 1 heaping teaspoonful mixture into each phyllo shell. Place on a baking sheet.
3. Bake at 350° for 10 minutes or until set.
4. Meanwhile, cook balsamic vinegar in a large saucepan over medium heat 10 minutes or until reduced to 1/4 cup. Cool completely (about 30 minutes).
5. Toss strawberries with sugar. Spoon strawberries over tartlets; drizzle with balsamic reduction. Serve immediately.
11. Vanilla-Champagne Soaked Fruit
Ingredients:
1 (750-milliliter) bottle Champagne or sparkling wine
3/4 cup sugar
1 vanilla bean, split (1 Tbsp. vanilla extract may be substituted. Stir in with mint.)
1 (1-oz.) package fresh mint, chopped
1 cantaloupe, halved
1 pt. fresh raspberries
1 large orange, peeled and sectioned
1/2 honeydew melon, peeled and chopped (about 4 cups)
Garnishes: chopped fresh mint, vanilla bean pod
Preparation:
1. Bring first 3 ingredients to a boil in a 3-qt. saucepan over high heat; boil, stirring occasionally, until sugar is dissolved (about 4 to 5 minutes). Reduce heat to medium, and cook 10 minutes or until mixture is reduced by half. Remove from heat, and stir in mint. Let stand 5 minutes.
2. Pour mixture through a fine wire-mesh strainer into a bowl, discarding mint. Scrape seeds from vanilla bean into bowl; whisk until blended. Reserve vanilla bean pod for garnish.
3. Cut 1 cantaloupe half into 10 thin wedges. Cut 2 thin wedges from remaining half of cantaloupe; reserve remaining cantaloupe for another use. Place cantaloupe, raspberries, orange sections, and honeydew in a 13- x 9-inch baking dish; pour warm syrup over fruit. Cover and chill 3 to 24 hours. Remove fruit from syrup using a slotted spoon. Arrange on a serving platter. Serve syrup with fruit. Garnish, if desired.
12. Strawberry-Chicken Salad
Ingredients:
4 skinned and boned chicken breast halves
Raspberry Vinaigrette, divided
8 cups mixed salad greens
1 quart strawberries, sliced
2 pears, sliced
2 avocados, peeled and sliced
1/2 small sweet onion, diced
1/2 cup pecan halves, toasted
Preparation:
1. Combine chicken and 1/2 cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour.
2. Remove chicken from marinade, discarding marinade.
3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.
13. Blackberry Cocktail
Ingredients:
1 (0.75-oz.) package fresh mint sprigs
12 (1/4-inch-thick) cucumber slices
2 (6-oz.) packages fresh blackberries
3/4 cup fresh lime juice (about 3 limes)
8 to 12 tsp. turbinado sugar (Superfine or powdered sugar may be substituted.)
1 cup plus 2 Tbsp. gin
1 cup cold club soda
Crushed ice
Garnishes: cucumber slices, fresh blackberries, lime wedges, lemon mint sprigs $
Preparation:
Place first 5 ingredients in a large pitcher. Gently press mint leaves, cucumbers, and blackberries against side of pitcher with a wooden spoon to release flavors. Stir in gin and club soda. Serve over ice. Garnish, if desired.
14. Blackberry-Peach Coffee Cake
Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries
Powdered sugar
Garnishes: fresh blackberries, sliced peaches
Preparation:
1. Preheat oven to 350°. Prepare Streusel Topping.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch spring form pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.
15. Blueberry Salsa
Ingredients:
2 cups coarsely chopped fresh blueberries
1 cup whole fresh blueberries
1/4 cup fresh lemon juice
3 tablespoons chopped fresh cilantro
2 jalapeño peppers, seeded and minced
1/3 cup diced red bell pepper
1/2 teaspoon kosher salt
Preparation:
Toss together coarsely chopped fresh blueberries, whole fresh blueberries, fresh lemon juice, chopped fresh cilantro, seeded and minced jalapeño peppers, diced red bell pepper, and kosher salt in a large bowl. Serve immediately, or cover and chill 8 hours.
4. Place salad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Serve with remaining Raspberry Vinaigrette.
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