Blueberry

The blueberry is a biochemical capsule of anthocyanins (blue-purple antioxidants) concentrated in its epidermis. Its skin, very rich in natural pectin, reacts magnificently to cooking. During moderate thermal treatment (stewing), the internal pressure of the berry increases until the bursting threshold, releasing a gelatinous juice that self-thickens as it cools. Raw, its external crunch hides a flesh of woody, tannic sweetness, ideal for balancing the acidity of vegetal creams or fresh cheeses.