July is National Blueberry Month, and the price of the little blue nuggets should be at its lowest. In fact, experts recommend that blueberry lovers with lots of freezer space buy and freeze them to enjoy in winter. (Freezing tip: First freeze the berries in one layer in baking pan or rimmed cookie sheet so they don’t stick together; then store in freezer bags.)

But our focus today is on summer and fruit salsa, with this recipe from the Blueberry Council. Use it with tortilla chips or to top grilled fish or chicken. We also like it as a topping for lemon sorbet (without the red onion)!

RECIPE: BLUEBERRY PINEAPPLE SALSA

Ingredients

Preparation

1. COMBINE the blueberries, pineapple, jalapeño, 2 tablespoons of lime juice, lime zest, cilantro and red onion. Season with salt, taste and add more lime juice as needed.

2. SERVE with tortilla chips or as an accompaniment to fish or chicken.

Find more delicious recipes at BlueberryCouncil.org. Check out the savory blueberry pizza!
 
BLUEBERRY BUYING TIPS

When you buy fresh blueberries, look for berries that are firm, dry, plump and smooth-skinned, with a silvery white surface bloom. If the bloom is gone, the berries are old.

If you see juice stains on the bottom of the container of blueberries, the fruit can be bruised. Pick another carton.

Berry size isn’t an indicator of maturity, but color is: The berries should be deep purple-blue to blue-black. Reddish blueberries aren’t ripe, and won’t ripen after they are picked (but you can use them in cooking).

Refrigerate fresh blueberries when you get them home, either in their original plastic pack or in a covered bowl or container. Wash the blueberries just before using.

Don’t buy more than you’ll use, and and eat them within 10 days of purchase (the sooner, the better).