Might Blues give bakery and snacks a jumbo burst of flavour

The farmer-owned producer was the first company to bring these big berries to market. The berries sport the same violet hue, firm bite and sweet taste of an average blueberry, but are twice the size.

Naturipe is expecting significant increases in the Mighty Blues label throughout this summer, from Michigan and the Pacific Northwest in July and August, then from Peru in late summer and right through the end of the year.

The significantly increase in volume is due to increase from new proprietary varieties that have superior size, firmness and flavour.

Naturipe’s Globally Local programme works hand-in-hand with family growers around the world, to cherry pick the best product throughout the year by capitalising on each region’s peak growing season.

Big in size; big with consumers

“We’re proud of these delicious berries that are not just big in size but also big with consumers,” said Jim Roberts, president of Sales at Naturipe.

“Our Mighty Blues are bursting with flavour and shoppers will be clamouring to fill up on these healthy berries.”

“Our growers handpick only the largest blueberries from our Mighty Blues pack for retail, so store shelves are guaranteed to have jumbo berries in every package. These packages will be priced higher due to the size of the berries and the extra work that goes into harvesting them.”

While Mighty Blues are fabulous on their own – available in a 9.8oz clamshell from retailers across the US – they are great addition to baked goods and snacks.

Such as this recipe for Blueberry White Chocolate Cookies to make at home, courtesy of the US Highbush Blueberry Council’s Grab a Boost of Blue campaign.

• 1 cup all-purpose flour
• ½ tsp baking powder
• ⅛ tsp salt
• ⅓ cup (vegan) butter, softened
• ⅓ cup + 1 Tbsp granulated sugar
• ⅓ cup frozen blueberries
• ½ cup (dairy-free) white chocolate chips

Method

• Preheat oven to 400°F/200°C.
• In a small bowl, whisk together flour, baking powder and salt.
• Thaw berries until they are soft and jammy (30 seconds on high heat in a microwave; or 2-3 mins on medium heat on the stove). Let berries cool.
• Cream together butter and sugar with electric mixer until the butter is noticeably lighter in colour.
• Add berries and cream at a high speed: the mixture will turn a deep purple colour.
• Mix the chocolate chips in the dry ingredients and add to the butter/berry mix to form a soft dough. Chill in the fridge for 30 minutes.
• Shape into 12 balls, place on baking sheet and bake for 10-13 mins. Cool before eating.