Yay it’s blueberry season! I love blueberries.
British blueberries are picked and in supermarkets within hours to ensure the freshest, tastiest berries. The freshest the produce the more vitamins and nutrients you get when you eat them. Blueberries are packed full of fibre and antioxidants, including Vitamin C. They even help to preserve heart health.
The climate in the UK is actually perfect for growing blueberries. In 2019, British Summer Fruits British grower members sold 77 per cent more home grown blueberries than in 2018, which meant that during the peak season 43 per cent of blueberries sold were British.
This is excellent news not only for the farmers and the consumers eating fresh and nutritious blueberries but for the climate as well. Eating seasonal is very important in the combat of climate change: local produce travels less so their carbon footprint is low.
I love adding them to breakfast: cereal, smoothies, pancake topping.
This is a simple blueberry shush with coconut milk – enjoy!
Super easy recipe that is vegan but guaranteed to be a favourite quick treat.
- 300 g blueberries
- 700 ml unsweetened coconut milk
- 100 ml maple syrup
- 1 squeeze fresh lemon juice
- 1 tsp vanilla extract
Put all ingredients into the blender and give it a whizz. Place the mixture into a freezer safe container and freeze it overnight or about 4-6 hours. Then take it out, let it sit for 15 minutes to soften, put the mixture back into the blender and whizz it again until it's smooth. Serve immediately.
Here’s a few other fruity treats from me that you might like: