Three fresh and fantastic ways with blueberries

There’s nothing better than a crisp, sweet blueberry at the height of the season. Even better? Turning them into a beautiful dessert! If you thought the use of blueberries was limited to tossing a few onto your morning brekkie or into your blender, think again.

  • Blueberry pickle

    This simple pickle recipe is a good way to preserve blueberries. Serve the pickled blueberries on your next cheeseboard, or incorporate them into a gin cocktail for a zesty upgrade. Keep the leftover liquid for salad dressings.

    Ingredients:

    • ½ cup red wine vinegar
    • 1 cup white wine vinegar
    • 4 t sugar
    • 360 g blueberries
    • 1 T celery seeds

    Method:

    1. Heat the vinegar and sugar in a saucepan until they start to simmer. Remove from the heat and add the blueberries and celery seeds. Allow to cool, then store in an airtight container.

    Cook's note: Once you’ve finished all your pickles, the juice can live on in a couple of tasty ways. It’s a great meat tenderiser and, combined with extra virgin olive oil, makes a delicious dressing.

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  • Ceviche-style blueberry trout

    Ceviche might sound scary but this clever cheat’s version uses smoked trout, which takes out all the hard work. If the addition of blueberries sounds a bit odd, trust us when we say their bright flavour is the perfect accompaniment for the savoury smoked trout. Serve alongside croutons or Melba toast and you’ve got yourself the easiest summer starter ever.

    Ingredients:

    • 100 g blueberries, halved
    • 8 purple spring onions, thinly sliced
    • 2 t castor sugar
    • ½ cup rice wine vinegar
    • 2 limes, zested and juiced
    • 1 garlic clove, grated
    • 1 x 5cm piece ginger, grated
    • 400 g lightly smoked trout, very thinly sliced
    • Pea shoots, for serving

    Method:

    1. Combine all the ingredients except the trout and pea shoots. When you are ready to serve, divide the trout between plates and spoon over the dressing. Garnish with the pea shoots.

    (Serves 4)

    Cook’s note: Serve with soft goat’s cheese, chives and toast if you like.

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  • The best chopped salad

    With a bold title like that, you know we’re not kidding around. Putting fruit into savoury salads might be old hat, but this combination of blueberries with creamy goat’s cheese and earthy lentils is spot on. Serve with roast chicken or grilled fish or just as is for a hearty lunch.

    Ingredients:

    • 3 purple spring onions, sliced
    • 1 x 400 g can lentils, drained
    • 50 g blueberries, halved
    • 80 g strawberries, chopped
    • 10 g basil
    • 100 g chevin, torn
    • 170 g asparagus, blanched and chopped
    • 10 g parsley chopped
    • Balsamic vinegar, for dressing
    • Olive oil, for dressing
    • ½ clove garlic, finely chopped
    • Sea salt and freshly ground black pepper, to taste

    Method:

    1. Toss all the ingredients until well combined.

     (Serves 4)

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    Inspired? Shop berries at Woolworths:

    SHOP BERRIES