How to Freeze Just Picked Blueberries for Cooler Days
There’s nothing better than having locally grown fruit all year long, especially when you’ve picked it yourself. And the opportunity to eat the spoils of your labor is even easier when you freeze some of your fruit for later use.
That’s exactly what I did this past weekend. After Bruce and I embarked on a blueberry picking frenzy at our favorite local farm, Bishop’s Orchards (did you see my fun video straight from the farm from yesterday?), we already had a plan in place to share our wealth of blueberries with friends, use some immediately for baking, eating and smoothies, and freeze the rest. Why? Because we have smoothies for breakfast all year long and it’s so much better when you use locally grown fruit, as opposed to fruit that’s been packaged and sent across the country and costs a small fortune.
You can use this simple freezing process with any kind of berry as well as peaches, which are just coming into their own right now. And you can get all the benefits of lots of antioxidants when you freeze them immediately.
Check out all the details here in my video clip. It’s so simple, you can do it in a short time!
Do you ever freeze fresh fruit for later use? Have you noticed the benefits and how it supports clean, healthy eating?
Simply put, it’s about embracing healthy, clean eating with whole foods that will nourish you and help prevent disease.
Filed under: Antioxidants, clean eating, Fruit, Locally Grown Food, Whole Food Nutrition
I loved the segment. never thought of freezing them seperately first. With the peaches to you peel them and cut them in segments or just cut them and segments and freeze on the sheet before putting them in the bag?
Awesome advice on the freezing of blueberries. Sometimes we need reminders of how simple things can be. Many thanks!
Hi Wendy!
I made a delicious bread with my blueberries this morning.
Found a few cashews as well so I crushed them and what a great accent.
Here goes:
2c unbleached flour
1c sugar
1 egg
1/3 cup oil
2/4 cup unsweetened soy milk
1 tsp baking powder
1 tsp salt
1 cup blueberries
1/2 cup cashews
Blend everything adding flour last. Pour into either muffin tins or greased loaf pan.
Bake at 350 for 25-35 minutes.
Enjoy warm with butter or jam.
Best,
Renee
Hi ladies,
Thanks for stopping by to comment!
Dani, I like to freeze peel and cut the peaches and then freeze them using the process I mentioned. In fact, that will be my next endeavor, picking peaches!
Renee, thanks so much for the recipe suggestion! I’m already conjuring up an experiment to make a gluten-free version just sweetened with agave nectar and with rice or almond milk. Thanks for the inspiration!
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