Summer is such a great time for eating fresh fruits. It is absolutely amazing to have a treasure trove of sweet, gorgeous summer fruits at our doorstep every season. Luckily, we are able to take a quick drive into the country and U-pick some of the freshest fruits around.
And July is no exception. We are really excited to do some picking and show you the fruit of this month in this Summer Fruit Series #2.
But first, let’s recap our Summer Fruit Series #1.
The Washington Rainier Cherry season started around mid-June and it was an amazing bounty.
We had a chance to visit a local fruit stand a few miles from our area and got there early enough to score about six pounds of the ruby, golden juicy Rainier Cherries.
These cherries were pretty expensive but, oh were they worth it. It was money well spent for anyone who loves these ruby, golden orbs of deliciousness. (Us!)
Not surprisingly, we were gluttons for the Rainiers. We splurged that day and ate all six pounds within a few days. They were so good!
And now they are gone. Sigh…..but thank goodness ~ we have captured this happy experience by taking some awesome pictures of the beautiful cherries. Check out our Rainier Cherry post here!
Anyway, we just love to follow our fruits. So every year, we stay in the loop by using this little harvest chart that can be found at the Hood River Fruit Loop website.The guide is simple and a great reference to help chart which summer fruits are ready for harvest in the coming months.
We definitely don’t want to miss out while the picking is good and this chart is very handy! Can’t deny that everything just tastes better at the peak of ripeness.
Since it is July, we are ready to move onto Summer Fruit Series #2. This month, it will be about the beautiful blueberries. Yay!
A couple days ago, we had our first taste of the blueberries. A friend of our Dad’s went out to the local blueberry fields and picked buckets full of these lovely blues.
Well, we had just finished a big lunch at their restaurant and didn’t think we could eat another bite. But they insisted that we have some for “dessert”. Being people who don’t turn down food, we happily accepted. We popped a few berries in our mouth and wow, so glad we did.
The blueberries were the best ever. They were the plumpest, sweetest, firmest blues that we’ve had in a while! Coming fresh from the fields, they were at their peak. And it was simply amazing.
Before we left, they gifted us with about 4 pounds of berries to devour later. Oh, yeah!
These were by far, the prettiest blueberries we’ve seen and tasted in a while. Just look at their brilliant blue color. And they just were amazing to photograph. Love how vibrantly, eye-catching they are!
We would like to thank our family friends for giving us such a delicious gift! We sure appreciated your labor, generosity and for giving us the first taste of the blueberries this season.
They were delicious!
Deliciousness aside, blueberries are packed full of vitamin C and an antioxidant called Anthocyanin. We have also read that this little blueberry can help lower cholesterol, help with belly fat and act as a natural anti-depressant.
Wow, such good stuff in such a small package! We especially love the “help with belly fat” part because sometimes being a Hungry Chilipino, well, it’s just a hard gig – trying out all the goodies for our website can really wreck havoc on the six-pack!
We will definitely incorporate more blues into our daily diet and give our bellies a little help! (Or a lot of help, lol!)
Looking back at our harvest chart, it looks like the blueberry season will be around for a few more weeks. Since blueberries freeze so well, we plan on hopping over to one of the blueberry farms to pick a few buckets to process for eating after the summer.
Thank goodness we are not far from the blueberry U-Pick farms. Luckily, we can pick either organic or non-organic farms. Naturally, we prefer to pick from the organic farms, but sometimes the organic farms tend to get over-picked during the opening weeks.
If we have to, we don’t mind harvesting from the non-organic farms. We just make sure to wash the non-organic blueberries with a fruit wash to ensure that any sprays have been thoroughly washed off ~ as good as we can get it.
If you are interested in what farms are available, here’s a website that links to the different farms in the Oregon area ~ Oregon Blueberries.
Like we mentioned, we are planning to freeze a bunch of blueberries after the U-pick. Nothing makes for a better winter than having some frozen blueberries in the freezer. It’s a real treat to have them on hand to sprinkle onto our honey-sweetened yogurt or a warm bowl of home made steel cut oats. (Yep,we do eat that healthy stuff!)
But we do love to eat the blueberries fresh and in its natural sweet state. We also love to add them into a summer fruit salad that has strawberries, citrus, green grapes, bananas and pineapple.
To add a little zip to the fruit salad, we like to squeeze some lime juice over the salad. (Give that a try and see what you think.)
Blues are also a great add-in ingredient for a light dessert or a yummy muffin.
Our favorite summer dessert is Honey Lemon Mousse with Fresh Blueberries.
It’s a simple dessert made with white chocolate chips, Zoi Greek Honey Yogurt, fresh whipped cream, lemon juice, fresh blueberries and topped off with lemon shortbread cookies.
We love the bright flavor of the mousse and the sweetness of the berries. It is an absolutely amazing dessert and so refreshingly light to enjoy on a hot summer day.
Give this summer dessert a try! Here is the printable recipe for Honey Lemon Mousse with Fresh Blueberries.
(This recipe also appears at the end of this post.)
Being lovers of summer fruits, there’s definitely nothing blue about blueberries. They are wonderfully delicious and healthy to boot. Take a handful as is or add it to your favorite bowl of something!
And if you have a blueberry farm nearby, go pick yourself some blues. It’s a pretty easy picking process and so satisfying to have fresh picked blues to eat or share with family and friends.
And also give our Honey Lemon Mousse with Fresh Blueberries a try and let us know if you enjoyed this dessert!
If you had a chance to have some great blueberries this year, share your experience with us in the comment section below.
By the way, hope you are enjoying our Summer Fruit Series. Stay tuned for Summer Fruit Series #3 and see which fruit will be featured on our next post.
The Hungry Chilipinos
Honey Lemon Mousse with Fresh Blueberries
You can also use other summer fruits, such as Strawberries, Raspberries, Mango or Blackberries. Either way, it's a deliciously refreshing dessert.
- 3 tablespoons white chocolate chips
- 1/2 pint of whipping cream, whipped to stiff peaks
- 2 tablespoons of honey, heat in microwave for 20 seconds, until liquified. Set aside to cool
- 2 cups of Zoi brand Honey Greek -style yogurt or use your favorite brand
- 2 tablespoons of freshly squeezed lemon juice
- 1/2 teaspoon finely zest of lemon, plus more for garnish
- 1 cup fresh blueberries
- 4 lemon shortbread cookies
- A few mint leaves for garnish
- Step 1 Combine the white chocolate chips and 2 teaspoons of water in a microwavable bowl for about 25 seconds
- Step 2 When the chocolate has melted, stir until it becomes smooth
- Step 3 Pour the 1/2 pint of whipping cream into a medium mixing bowl
- Step 4 Using a mixer, whip 1/2 pint of whipping cream until stiff peaks form
- Step 5 Add liquified honey into the whipped cream and mix for another 10 seconds
- Step 6 Take 2 cups the Honey Greek-Style Yogurt and fold it into the whipped cream
- Step 7 Whisk in the melted white chocolate, 2 tablespoons of lemon juice and the 1/2 teaspoon lemon zest
- Step 8 To serve the mousse, use four – 6 ounce dessert cups
- Step 9 Divide the mousse mixture and spoon first layer into the dessert cups
- Step 10 Layer some blueberries onto the first layer of mousse
- Step 11 Spoon the remaining mousse into the dessert glasses
- Step 12 Top off with remaining blueberries
- Step 13 Sprinkle some lemon zest and garnish with a few mint leaves
- Step 14 Slide the lemon shortbread cookies into the dessert cups
- Step 15 Serve immediately or cover and chill for up to 2 days