Allison Day
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Bowl of blueberries

I only just realized that… I like blueberries.

I’ve never been much of a fruit person. I’m horribly opposed to anything that even hints at sour. (I’m getting better.) For years, the only fruits I would touch were bananas.

Of course, I always loved blueberry muffins. You know, the kind that came from a box mix, with little blue bits that seemed only vaguely related to the plump, juicy blueberries that you find at the farmer’s market. (I’ll admit it – I still prefer those types of blueberry muffins over all others. I can’t help it, I grew up with them… they’re comfort food.)

But real blueberries? Bleh. Ew. Ick. No thank you.

And then, the other day at the farmer’s market, a vendor offered me a taste of the blueberries she was selling. I tried to politely turn her down, but she insisted: “They’re very sweet…” Not wanting to be rude, I popped one in my mouth, expecting to have to suppress a scrunched-up sour expression.

Imagine my shock when I realized I actually liked it.


Needless to say, I bought a basket of blueberries immediately.

It seems my tastes have changed over the years. The biggest, sweetest blueberries that don’t have even the faintest hint of sour or tart? Those taste like crayons to me. (Not regular crayons, more like a specific scented crayon that I had when I was a child. The most obscure comparison ever, I know. …which is not to say I’ve ever eaten a crayon…)

But those blueberries that have just enough sour to make you sit up and notice… those are the best. The tang brings out the flavor of the blueberry, and makes you want more. It’s not sleepy-boring, but also not so sour as to make your face scrunch up into a pucker.

I’ve been putting them in my cereal, eating them plain… but I’m thinking it’s time to actually make something with them. A crumble or crisp is sounding really good right now… but I’m curious – if you had a basket full of blueberries, what would you make with them?


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