July belongs to blueberries in Michigan. Blueberries are so easy to eat and enjoy, and they taste great. They have been enjoyed for centuries in our nation. Blueberries have a lot to offer. Below you will find the history of the blueberry, Frequently Asked Questions about blueberries, nutritional information, facts about Michigan blueberries, how to select the right berries and some wonderful recipes.

Blueberry History

The blueberry of the genus Vaccinium, is a Native American species. Early settlers cherished the fruit as a staple ingredient in foods and medicines. They incorporated the berries into their diets, eating them fresh off the bush and adding them to soups, stews, and many other foods. North America is the world's leading blueberry producer, accounting for nearly 90% of world production at the present time. The North American harvest runs from mid-April through early October, with peak harvest in July—which is also known as National Blueberry Month.

Blueberries in Michigan

Michigan leads the nation in blueberry production, producing 32 percent of the blueberries eaten in the U.S. In 1998, the state produced 49 million pounds of the small, round berry.

Acidic soil is required to grow blueberries, along with adequate water and cool temperatures. Low growing season temperatures allow a dormant period for blueberry bushes, a climatic factor that promotes higher yields.

Allegan, Berrien, Muskegon, Ottawa and Van Buren counties on the western side of Michigan's Lower Peninsula comprise the state's primary blueberry growing region. Michigan harvest season begins in mid-July and ends in late September. Popular varieties include the Bluecrop, the Elliot and the Jersey.

What to Look For

When buying blueberries, look for firm, plump berries that have a powdery, grayish-blue color. To prevent fresh berries from turning soft, wash them just before eating. When storing, wrap tightly and refrigerate. Do not wash them before freezing. If washed, they turn into a solid form and become mushy upon thawing. Instead, blueberries should be frozen so they pour individually from an airtight bag or container.

Nutrition - It’s In The Berry!

In addition to their visual appeal, intense blue color, and sweet delectable flavor, blueberries are a healthy and convenient food. They require no pitting or peeling - just rinse, eat, and enjoy! Blueberries have much more to offer than good looks and great taste. Luscious, sweet blueberries have a nutrition profile fitting for the new millennium. They're low fat, sodium free, and a good source of both fiber and vitamin C. In fact, a one cup serving of fresh blueberries will give you five grams of fiber—more than most fruits and vegetables—and 15% of your daily vitamin C at a cost of only 80 calories!

Frequently Asked Questions

Preparation

Blueberries are probably the easiest fruit to prepare and serve. There's no peeling, pitting, coring, or cutting. For optimal storage, berries should be refrigerated, but not washed until needed. Once chilled, they will maintain their quality from 10 days to two weeks. If freezing blueberries, place berries one layer deep on sheet pans. Freeze, then place in freezer containers. Remember that both frozen and fresh berries should be rinsed and drained just before serving.

For more information on Michigan Blueberries visit:
Michigan Blueberry Growers Association
and
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Blueberry Recipes