Blueberries are my favorite fruit, bar none. They're almost always sweet, don't need to be hulled and cut up like strawberries, no peeling required, and so forth. And of course their nutritional profile could not be better.
When they're in season -- NOW, but not for much longer -- I buy them by the quart and consume them daily. In summer, blueberries are an everyday feature of our breakfasts, no matter what else makes up that meal.
Here's something different to do with a pint of these luscious berries.
Recipe: Prosciutto and Melon with Blueberry Salad Makes 4 servings
Ingredients:
1 pint fresh blueberries
1 small fennel bulb, trimmed, cut in half vertically and thinly sliced
2 T olive oil
3 T fresh lime juice
2 T chopped parsley
Dash of salt
1 teaspoon grated lime zest
1 teaspoon fines-herbes or tarragon
12 thin sliced of prosciutto
12 wedges peeled canteloupe or Tuscan melon
Instructions:
Place blueberries and sliced fennel in a large bowl.
In a small bowl, whisk together oil, lime juice, parsley, salt, lime zest and herbs. Pour dressing over blueberry mixture and let stand for 15 minutes.
On individual serving plates, arrange prosciutto slices and top with melon wedges. Spoon blueberry mixture over each plate and serve.
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