A new take on salsa: Mix blueberries with finely diced red pepper, jalapeño and sweet onion; chopped cilantro; and a squeeze of lime juice. Use as ‘a topping for grilled salmon, chicken or tofu.
Pretty parfait: In tall glasses, layer blueberries with frozen vanilla yogurt and cantaloupe cubes or raspberries. Top with chopped pecans and a sprig of fresh mint.
Yummy add-on: Mix fresh, frozen or dried blueberries into muffins, scones, cakes, breads and waffles.
Chill drinks with style: Place a few blueberries in each section of an ice cube tray, fill with lemonade and freeze. Drop some cubes in a glass and fill with lemonade or water.
Blue smoothie: Blend a handful of blueberries, a chopped peach, half a banana and some plain yogurt until very smooth. Drink as is, or pour over cereal or granola.
Dinner salad: Toss together cooked rotini, blueberries, cherry tomatos, red pepper slices, chopped basil, cooked chicken and a little olive oil.
Weekday savoury sauce: Sauté a shallot in olive oil; add blueberries, white wine and fresh thyme. Cook until well thickened and blueberries break down. Spoon over grilled white fish or pork kebabs.
Add zip to whole grains: Gently mix blueberries into ‘a brown rice, quinoa or couscous salad just before serving.