(photo credit: Carl Zacharias Mellin)
Frozen blueberries are so much more delicious than you’d imagine. I’m not talking about a bag of freezer-burnt, ice-crusted frozen blueberries from the frozen foods section of the supermarket. I’m talking freshly picked, hand-washed with love, thoroughly drained, frozen individually on a sheet pan, and transferred to a zipbag to last you through the winter blueberries. Oh. My. Fucking. God. They are out of this world! I’ve always been a blueberry fanatic, but i never imagined rock-hard home-frozen blueberries to be this good. Eating fresh blueberries is always a heavenly pleasure, of course, but there are advantages to eating them frozen instead:
you can stock up for the off-seasons;
you’ll never notice the mushy blueberries since they’re all rock-hard from being frozen;
they stay deliciously cold enough to cool you off.
(Frozen grapes are similar in concept and form, but i think the skin of the grapes taste worse when frozen.)
Tip: The blueberry flavor (which is all concentrated in the skin) can be enjoyed at full strength if you melt the frozen blueberry for a second in your mouth, roll it around with your tongue to peel off the skin, and chew the skin separately. I’m thinking this will be a good method to separate the blueberry skin for use in recipes that need all the flavor and none of the water or gooey texture.