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Click
Here to find out where blueberries are grown in Florida.
Click Here
to download a small version of the Fresh-2-U
poster for May.
Click here
to download an image of blueberries.
Click Here to download coloring
pages for blueberries.
Click
Here for USDA nutritional information for blueberries.
In the 1600s, North American Indians gathered blueberries
to store for the winter. They dried the berries in the sun,
beat them into a powder and added this powder to parched meal.
Today, blueberries are the third most popular non-citrus fruit
in the United States and are available in Florida from April
through June.
Wild blueberries are smaller than the cultivated variety.
Look for plump, firm, indigo-blue berries with a silvery frost.
Do not wash blueberries until ready to use. Then rinse thoroughly,
discarding shriveled or moldy berries. Pick off any stems
that are still attached. Keep handling to a minimum. Overripe
fruit and fruit stored too long will appear dull and lifeless.
Fresh berries will not bleed unless the skin is broken. When
used in muffins, toss the blueberries into the batter at the
very last moment.
Blueberries contain more vitamin A than any other berry.
A 1/2-cup serving has only 41 calories and is a good source
of fiber, iron, and potassium, while also providing a high
content of vitamin C.
Click
Here to find out where sweet corn is grown in Florida.
Click Here
to download a small version of the Fresh-2-U
poster for May.
Click Here
to download an image of sweet corn.
Click Here to download coloring
pages for sweet corn.
Click
Here for USDA nutritional information for sweet corn.
Indian corn was cultivated in North and South America long
before Columbus reached the shores of the New World. The first
written record of corn in North America is found in Icelandic
Sagas as early as 1006. Corn (maize) was bound closely to
the great Native American civilizations, but sweet corn was
primarily a minor or local crop for fresh markets in the United
States until after World War II. In 2000, Florida ranked number
one in the nation in the value of sweet corn produced.
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Growers produce both yellow and white
varieties, and fresh sweet corn is available in Florida
from August through June.
When selecting sweet corn, whether it is yellow or
white, look for even rows of fresh, tender, plump, milky
kernels just firm enough to offer slight resistance
to pressure. If corn is in the husks, select ears with
bright green “snug” husks. Over-mature corn
is identified by large, |
excessively firm kernels, which are usually deeper in color
than at the most desirable stage of maturity. If corn is bought
in husk, remove husk and silks, dip in a cold water bath, and
wrap with plastic wrap. Fresh sweet corn is best when used the
same day it is purchased.
Pre-packaging does not take the place of refrigeration, and
corn held at room temperature will rapidly lose its sugar
content. The typical shelf life is four to six days.
Sweet corn provides vitamin A and B and is very low in sodium.
Click on the months below
to view other featured fruits and vegetables.
September | October
| November
| December
| January
| February
| March
| April
| May
| June
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