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
editBilberries are small and deep blue to purple in color, and they often have a dusty "bloom" coating on their surface.[1][2]
Seasonality
editBilberries have a fairly short season limited to the summer months in the northern hemisphere.[2]
Selection and storage
editLike 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
editBilberries 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- ↑ 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.