Cookbook:Bilberry
| Bilberry | |
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| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Bilberries, also called European blueberries or whortleberries, are the small fruit of Vaccinium myrtillus and its close relatives.[1] They are similar to, but distinct from, American blueberries,[2] and their name in many languages can be translated as "blue berry".
Characteristics
[edit | edit source]Bilberries are small and deep blue to purple in color, and they often have a dusty "bloom" coating on their surface.[1][2]
Seasonality
[edit | edit source]Bilberries have a fairly short season limited to the summer months in the northern hemisphere.[2]
Selection and storage
[edit | edit source]Like blueberries, bilberries should be stored in the fridge for the short-term (about one week) or frozen as soon as possible for long-term storage. If storing in the fridge, they should only be washed immediately prior to use in order to slow molding.
Use
[edit | edit source]Bilberries are most often used in cooked preparations such as preserves, liqueurs, tarts, crêpes, sauces, etc.[1] They can also be cooked into savory dishes.[2]
References
[edit | edit source]- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d "British Bilberries Are Not Blueberries". The Spruce Eats. Retrieved 2024-01-03.