Julie B. England
FCS Agent II
UF/IFAS Extension Lake County
352-343-4101 or [email protected]
Cooking with Florida Fruit
Florida produces a wide variety of fruit. Whether you buy Florida fruit or grow in your home
garden; eating seasonally provides a variety of fresh, nutritious food year-round.
To discovery what is commercially available by month, go to the Florida Department of Agriculture
and Consumer Services website http://florida-agriculture.com/consumers/crops/inseason . The site
includes a variety of information and recipes for Florida produced fruit, vegetables and seafood.
Springtime in Florida is the generally the end of strawberry season but the
beginning of blueberry, peach and watermelon availability. Citrus is available
most of the year and tropical fruits thrive in the summer. Check out your local
farm stands and farmers markets to increase the variety of the produce you eat. If
you don’t know how to prepare a fruit, ask the grower/vendor or check with your
local Extension office.
Florida blueberries are more than just delicious, they are packed with nutrients. One cup of berries
has about 80 calories and 3.6 grams of fiber. Blueberries are a good source of vitamin C and
antioxidants. Try some of these recipes for new ways to include blueberries in your meals.
Storage Tips: Do not wash blueberries prior to freezing. Try freezing them on a baking tray, then
transfer to freezer containers or bags so they can be individually poured out. Store blueberries in
the refrigerator at 40º F, in the crisper drawer to help retain moisture. One cup frozen blueberries
equals about ⅔ cup thawed blueberries
One dry cup (8 fl oz.) of fresh or frozen blueberries is equal to:
• 90-129 large blueberries
• ½ cup pureed and strained
• 130-189 medium blueberries
• ⅔ cup after simmering 5 minutes with 2
tbsp. water
• 5 ounces by weight (3 cups to a pound)
• ⅔ cup pureed
Minimize streaking by gently folding fresh or frozen berries into batter at
the end of the mix cycle. Add blueberries to batters while frozen; do not
over mix. To avoid blueberries sinking in batter; spread half of the batter in
the pan, then all the blueberries, and top with remaining batter. Or, coat
blueberries with flour or starch before stirring into batter.
Source: http://www.blueberrycouncil.org
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational
information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color,
religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. U.S. Department of
Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and
Boards of County Commissioners Cooperating.
Baked Brie with Blueberry-Ginger Topping
1 cup fresh blueberries
¼ cup firmly packed brown sugar
1½ tablespoons cornstarch
2 tablespoons cider vinegar
2 tablespoons diced onion
1 tablespoon grated fresh ginger
1 (3-inch) cinnamon stick
⅛ teaspoon salt
1 (8-ounce) Brie round
Assorted crackers
1. Combine first 8 ingredients in a large saucepan. Bring to a boil over medium heat, and cook 1
minute. Remove and discard cinnamon stick. Cover and chill blueberry mixture at least 1 hour.
2. Place Brie round on an ungreased baking sheet. Bake at 350°F for 8 to 10 minutes or until
cheese is soft. Transfer to a serving plate, and top evenly with chilled blueberry topping. Serve
with crackers.
Source: Southern Living July 2005
Blueberry Breakfast Casserole
2 cups fresh blueberries, rinsed and dried
8 large eggs, beaten
¼ cup maple syrup
1 loaf bread (any kind)
1½ cups low-fat milk
4 ounces low-fat cream cheese, cold
¼ cup butter, melted
Cooking pan spray
1. Preheat oven to 350°F. Lightly spray a 9 x 9 x 2-inch baking dish.
2.
Cut bread into 1-inch cubes. Cut cream cheese into small cubes. Place half of the bread cubes in
the dish. Evenly distribute the cream cheese cubes and 1 cup of the blueberries over the bread.
Add the remaining bread cubes and blueberries to the top of the casserole.
3. In a medium-sized bowl, combine eggs, milk, maple syrup and butter. Slowly pour egg mixture
over bread.
4. Cover casserole with foil and bake for approximately 45 minutes. Insert a tooth pick in the
center of the casserole. When the toothpick comes out clean, remove the foil so the casserole
can brown on top. Let cool slightly and serve warm with extra maple syrup on the side.
Yield 6 Servings
http://www.freshfromfloridablog.com/2012/05/recipe-a-day-for-may-blueberry-breakfast-casserole/
Spinach Salad with Blueberry Balsamic Vinaigrette and Fresh Blueberries
12 oz. spinach, fresh with stems removed
3 oz. fresh blueberries
¼ cup balsamic vinegar
1 tbsp. sugar, granulated
2 tsp. fresh garlic, minced
¼ tsp. salt
¼ tsp. black pepper, finely ground
¾ cup extra virgin olive oil
12 each grape tomatoes
2 slices red onion, cut into thin rings
4 tsp. sunflower seeds, toasted
Directions for Dressing:
1. Place sugar, 2 oz. of the fresh blueberries, and balsamic vinegar into a saucepot.
2. Place saucepot over medium heat and warm until sugar is melted and blueberries are soft.
3. Transfer balsamic-blueberry mixture into a blender and blend until blueberries are completely
pulverized.
4. Strain mixture through a sieve into a clean bowl (you can place into a jar with a lid for easier
mixing and storing).
5. Add fresh garlic, salt and black pepper to balsamic-blueberry liquid.
6. Vigorously whisk extra virgin olive oil into the balsamic-blueberry mixture (if using a jar with a
lid, place oil into jar with vinegar mixture, secure top, and shake vigorously).
Directions for Salad:
1. Place spinach into a bowl.
2. Toss with desired amount of dressing.
3. Place on a clean plate and top each salad with 3 tomatoes, 3 red onion rings, 1 tsp. of sunflower
seeds and ¼th of the remaining blueberries
Yield: 4 servings
Source: www.extension.org
Blue and Red Berry Smoothie
⅓ cup oatmeal
5 tablespoons non-fat vanilla or plain yogurt
(or scant ⅓ cup)
½ cup orange juice
½ cup frozen blueberries
6 frozen strawberries
Blend until smooth and enjoy with a straw. Serve chilled if desired.
Source: http://www.american.edu/hr/AhealthyU/Drinks.cfm
Mixed Greens with Orange Juice Vinaigrette Recipe
2 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon cider vinegar
1 teaspoon grated orange peel
Dash salt
Dash pepper
1 package (5 ounces) spring mix salad greens
or baby spinach
¼ c. sliced red onion
Add: Any combination of sliced strawberries, fresh blueberries, citrus fruit sections or dried fruits
Optional: feta or blue cheese crumbles
1. In a small bowl, whisk the first six ingredients. Place salad greens and other ingredients in a
large bowl. Drizzle with vinaigrette; toss to coat. Yield: 6 servings.
Adapted from: http://www.tasteofhome.com/Recipes/Mixed-Greens-with-Orange-JuiceVinaigrette
Crustless Blueberry Pie
3 cups fresh or frozen unsweetened
blueberries
⅓ cup sugar
3 tablespoons all-purpose flour
½ teaspoon grated lemon zest
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup quick-cook oats
2 tablespoons brown sugar
½ teaspoon ground cinnamon
1½ tablespoons firm margarine
1. If using frozen blueberries, place in a microwave-safe 8-cup measure and microwave on high
for 2 to 3 minutes. Combine the blueberries, sugar, flour, lemon zest, ½ teaspoon cinnamon and
nutmeg in a large bowl and mix gently. Pour the blueberry mixture into an 8 or 9 inch
microwave-safe pie plate.
2. Mix the oats, brown sugar and ½ teaspoon cinnamon in a bowl. Cut the margarine mixture into
the oats using a pastry blender or two knives until crumbly. Sprinkle the crumb mixture over the
blueberry mixture.
3. Microwave on High for 5 minutes. Microwave on Medium for 3 to 5 minutes or until bubbly
and thick. Serve warm.
Yield: 8 servings
Nutritional information: 130 calories; 25 calories from fat; 2 grams fiber
Source: Simply Florida: A Taste of Flavors from the Sunshine State, available from the UF/IFAS
Lake County Extension office.
Other Recipes You Will Enjoy
Blueberry Oat Bread
⅔ cup packed brown sugar
¾ cup milk
½ cup vegetable oil
2 eggs
2¼ cups all-purpose flour
1 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup fresh frozen blueberries
1. Heat oven to 350ºF. Grease bottom only of 8 or 9-inch loaf pan.
2. In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients
except blueberries; beat 30 seconds. Fold in blueberries. Pour into pan. Sprinkle with additional
oats if desired.
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours,
before slicing
Blueberry Muffins
1 cup oats, quick-cooking, uncooked
1 cup buttermilk
1 egg, beaten
½ cup light brown sugar
½ cup canola oil
1 cup all-purpose or white whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon vanilla extract
1 cup blueberries
1. Preheat oven to 400 ° F. In a medium bowl, combine oats and buttermilk. Let stand for 30
minutes. Add egg, brown sugar, canola oil, flour, baking powder, baking soda, salt, almond
extract and vanilla extract. Mix well. Gently fold in the blueberries.
2. Spoon mixture into greased muffin pans. Sprinkle with coarse sugar.
3.
Bake in a 400ºF oven for 18 minutes. For mini muffins bake for 11 to 13 minutes.
4. Muffins are done when toothpick inserted in a center muffin comes out clean.
Note: Substitute for buttermilk: Mix 1 cup milk with 1 tablespoon of lemon juice or white
vinegar. Let stand for 5 minutes, mix again.
Adapted from: http://florida-agriculture.com/consumers/fnr/recipes/Fruit-5092.html
Florida Blueberry Cobbler
For filling:
1 stick butter
1 teaspoon lemon juice
4 cups fresh blueberries, rinsed and drained
1 cup sugar
For topping:
1 cup self-rising flour
1 cup sugar
1 teaspoon vanilla flavoring
½ cup of milk
To prepare the filling:
Preheat oven to 375°F. Place the butter in an 8 x 8-inch square glass baking dish (no substitutes),
and melt the butter in the microwave. In a mixing bowl, combine lemon juice and blueberries. Add
the sugar and mix well. Add the blueberry mixture to the dish with the melted butter. Do not stir.
Make topping:
Combine all of the topping ingredients in a small bowl. Pour this mixture over the blueberries and
bake 45 minutes, or until brown.
Serve with whipped cream or vanilla ice cream
Source: http://floridamagazine.com/recipes/june2007.html
Blueberry Freezer Jam
(made using Ball® RealFruit™ Low or No-Sugar Needed Pectin)
3 cups crushed berries (about 2 lb or 2½ pints)
1 Tbsp lemon juice
1¾ cups unsweetened white grape or apple juice
3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin
Up to 3 cups sugar, 1½ cups SPLENDA® No Calorie Sweetener, Granular, 3/4 to 1 cup honey, or
desired amount of other artificial sweeteners (optional)
4 to 5 Ball® Plastic (8 oz) Freezer Jars or 8 oz half pint glass jars with lids and bands
1. Gradually add Ball® RealFruit™ Low or No-Sugar Needed Pectin into fruit juice and lemon
juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high
heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat.
2. Immediately add prepared fruit* into hot pectin mixture. Stir vigorously for 1 minute. Stir in
sugar, SPLENDA® No Calorie Sweetener, Granular, other artificial sweetener or honey
according to the directions above.
3. Ladle freezer jam into clean Ball® freezer jars leaving 1/2 inch headspace. Apply caps and let
jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up
to 3 weeks or freeze up to 1 year.
*To Prepare Blueberries: Crush one layer at a time using a potato masher.
Blueberry Coulis
Great over lemon desserts and other cool summer concoctions. Yield: 2½ cups
2 cups blueberries
1 tablespoon balsamic vinegar
⅓ cup sugar
1 tablespoon lime or lemon juice
Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate.
Nutritional information: Each ¼-cup serving provides 43 calories, 0g protein, 0g fat, 11g
carbohydrates, 4mg Vitamin C, 2mg calcium, 2mg sodium, 0mg cholesterol, 2% protein, 2% fat,
96% carbohydrate.
Source: http://www.oregonblueberry.com
Low Sugar Blackberry Freezer Jam Recipe
3 cups crushed blackberries (approximately
1½ quarts fresh berries)
2 cups water
1 – 1.75 oz. box of No or Low Sugar pectin
Sugar or non-sugar sweetener (to your taste
preference)
Yield: approximately 5 – 8 ounce jars.
Rinse blackberries and remove stems. Crush one layer at a time. Combine 3 cups blackberries and 1
cup of water. Add up to 3 cups of sugar or a non-sugar sweetener (to your taste), if desired.
Mix thoroughly and let stand 10 minutes. Gradually stir in 1 package of No or Low Sugar pectin
into 1 cup water in a small saucepan. Boil 1 minute over medium-high heat, stirring constantly.
Transfer cooked pectin mixture to a large bowl. Slowly stir fruit mixture into pectin mixture;
continue stirring for 3 minutes.
Ladle jam into jelly jars or some type of freezable container, leaving ½ inch of headspace. Screw or
place lids on tightly. Let jam stand in refrigerator until set, but no longer than 24 hours. Store in
freezer for up to 1 year or keep in or keep in refrigerator for up to 3 weeks.
Blueberry-Ginger Sauce
½ cup sugar
2 teaspoons peeled, grated fresh ginger
4 cups fresh or frozen blueberries
In a small pan over high heat, stir 2/3 cup water, sugar and fresh ginger; bring to a boil and cook 1
minute. Stir in half the blueberries; continue to cook and stir until they begin to burst, 2 to 3
minutes. Remove from heat. Stir in remaining blueberries. Allow to cool; may be covered and
refrigerated for up to 3 days. Serve over waffles, frozen yogurt, or lemon sorbet.
Yield: 6 (1/2-cup) portions
Source: http://www.oregonblueberry.com
Red, White & Blueberry Parfaits
2 cups blueberries
2 cups strawberries
White chocolate pudding (see own recipe or two 3-ounce packages of instant fat-free white
chocolate pudding)
White chocolate or whipped topping for garnish
Gently wash and thoroughly drain berries. Slice strawberries in half and set aside. Prepare pudding
according to own recipe or package directions. Cover bottom of dessert glasses with Oregon
Blueberries. Top with a layer of pudding. Place strawberries around glass with red sides facing out.
Top with another layer of pudding, and a final layer of blueberries. Garnish with white chocolate
shavings or whipped topping. Decorate with American flags. Serves 4-6.
Source: http://www.oregonblueberry.com
Savory Blueberry Sauce
A versatile sauce that imparts flavor to your meats without the added fat of traditional gravy.
Delicious over chicken, lamb, pork or ham.
1½ cups blueberries
2 tablespoons chopped shallots or onions
2 tablespoons butter or margarine
2 tablespoons flour
½ teaspoon dried thyme, crushed
¼ teaspoon dried rosemary, crushed
½ cup dry red wine
½ cup water
Sauté shallots in butter or margarine in small saucepan.* Add flour and herbs. Cook and stir until
mixture bubbles and thickens. Gradually add wine and water. Stir in blueberries. Cook and stir until
mixture thickens and boils. Simmer 2 minutes. Makes 2½ cups.
*When serving sauce with pan-fried or braised meats, drain excess fat and prepare sauce in skillet,
stirring in crusty bits from the bottom of the pan.
Nutritional Information, per ¼-cup serving: 48 calories (3% from protein, 54% from fat, 38% from
carbohydrates), 0.4g protein, 2.5g fat, 4.5g carbohydrates, 4mg sodium, 6mg cholesterol, 0.6g fiber.
Adapted by Julie B. England, Extension Agent II
UF/IFAS Lake County Extension, Tavares FL
[email protected]
April 2013