Blueberries are shrubs, that grow in clusters and their size ranges from 10 cm – 4 m tall. The leaves are ovate or lanceolate-shaped, and are deciduous or evergreen. Blueberry flowers are bell-shaped, and are white, pale pink or red in color. The fruit is 5 mm – 16 mm in diameter, dark in color, ranging from pale greenish in the beginning to reddish-purple, and indigo on ripening. It is covered by a white-gray waxy protective coating. The skin surrounds a semi-transparent flesh, that encloses tiny seeds. Their taste varies from sweet to tart or tangy.
History
Blueberries have been an important ingredient in pemmican, the traditional dish of North American Indians, which is composed of the fruit and dried meat. Till mid-19th century, they were not happily consumed by the colonists, as people did not like their tart flavor. Before, the beginning of the 20th century, blueberries were not cultivated, but later in 1916, they became commercially available. The cultivation of blueberries and their production, was initiated by a botanist at the United States Department of Agriculture. His work was supported by Elizabeth White, who along with her family established the first commercial blueberry field.
Identification
Huckleberry, bilberry, cowberry and cranberry are wild shrubs, that belong to other sections of the genus, and are informally referred to as blueberries. They are used in making jams and similar products. Blueberry can be differentiated from bilberry, by cutting these fruits into half. Ripe blueberry has white or greenish flesh, whereas bilberry is purple.
Health Benefits
Blueberry is a good source of vitamin B6, vitamin C, vitamin K, manganese, dietary fiber and soluble and insoluble fiber like pectin. It contains anthocyanin, phenolic, antioxidant pigments, phytochemical and ellagic acid, that prevents cell damage, inflammation and cancers. Continue reading
