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Blueberries

June 20, 2000

Blueberries can easily be transformed into juicy toppings for desserts or ice cream or whatever takes your fancy.

Don't for a minute think that pure sweetness always reigns in such toppings. In Peppered Blueberry Dessert Salsa, for example, a spirited blend of red pepper, black pepper and allspice sets off the fruit's flavor. This topping can be used to dress up sliced pound cake or vanilla ice cream.

Blueberries harmonize with tropical fruit in another colorful combination that is good enough to eat alone or makes a happy marriage with sorbets, sponge cake or frozen yogurt.

- The Associated Press

Blueberry and Tropical Fruit Topping

  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup orange juice
  • 2 tablespoons orange liqueur, optional
  • 2 cups fresh blueberries
  • 2 cups fresh or canned pineapple chunks
  • 1 mango, peeled, pitted and cubed (about 1 1/2 cups)
  • 1 kiwi, peeled, halved lengthwise and thinly sliced (about 1/2 cup)


In a microwaveable bowl, combine brown sugar, orange juice and orange liqueur, if used. Microwave on high 1 minute. Stir until sugar is completely dissolved. Or, in a medium saucepan, combine sugar, orange juice and orange liqueur. Cook and stir over very low heat until sugar is dissolved.

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In a large bowl, combine blueberries, pineapple, mango and kiwi. Stir in sugar-orange juice mixture until blended. Serve alone, or use to dress up sorbets, sponge cake or frozen yogurt.

Makes about 6 cups.

Nutrition information per 1/2-cup serving: 84 calories, 1 gram protein, 1 gram fat, 20 grams carbohydrates.

 

Peppered Blueberry Dessert Salsa

  • 4 cups fresh blueberries
  • 1 1/2 cups diced, mixed fruit, such as cantaloupe, apple, pineapple or kiwi
  • 2 tablespoons lime juice
  • 1 1/2 to 2 tablespoons sugar
  • 1 teaspoon grated lime peel
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt


In a small bowl, combine blueberries, mixed fruit, lime juice, sugar, lime peel, allspice, red and black peppers and salt. Serve immediately over pound cake or ice cream; or refrigerate, covered, up to 4 hours.

Makes 4 1/2 cups.

Nutrition information per 1/2-cup serving: 55 calories, 0.5 grams protein, no fat, 14 grams carbohydrates.

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