Wild Blueberry Audio & Video

Learn why chefs everywhere prefer Wild Blueberries. Smaller and more compact than cultivated blueberries, the Wild Ones look and perform perfectly in a wide range of recipes. You get more sweet and tangy taste and more antioxidant goodness in every bite.(5:21)

Most Wild Blueberries are harvested at the peak of ripeness and then fresh frozen with all their antioxidant power in tact. A combination of modern agricultural methods and long-standing traditions ensures a product of the highest quality, available year-round in your grocer’s freezer.(5:21)

One of three berries native to North America, the Wild Blueberry has been used for food and medicinal purposes for hundreds of years. Today’s commercial growers carefully tend the Wild Blueberry lands of Maine and Canada, nurturing them for future generations.(5:58)

Wild Blueberries are Nature’s Antioxidant Superfruit, with twice the antioxidant capacity of larger cultivated blueberries. Learn why scientists around the world are studying the potential of Wild Blueberries to help combat diseases and promote healthy aging.(6:12)

Kristen DuShane, manager of Two Fat Cats Bakery in Portland, Maine, explains how to be sure you’re getting authentic Wild Blueberries when you shop in your grocer’s frozen fruit section. For the better blueberry, you gotta go wild!(1:19)

Founder and president of Nutritious Life and contributing editor to Women’s Health magazine, Keri shares her revolutionary approach to weight loss and healthy eating from her new book, Slim Calm Sexy Diet.(2:46)

Author and co-host of Cook Yourself Thin on the Lifetime channel, Allison Fishman shares a recipe from her new book, You Can Trust a Skinny Cook: Wild Blueberry and Peaches Bread Pudding.(2:42)

CRN’s nationally syndicated “What’s Cookin’ Today with Paul and Mike” spotlights the many health and flavor benefits of frozen Wild Blueberries.
Click icon to play/pause.(5:11)

Food Network chef and author of The Ten Things You Need to Eat, Dave Lieberman, shares his Lemon Blueberry Poundcake recipe featuring frozen Wild Blueberries. (3:13)

White Barn Inn Chef Jonathan Cartwright prepares Wild Blueberry Granola French Toast. (4:19)

Healthy living expert Mariel Hemingway shares her fresh and simple approach to healthy and hearty eating with recipes from her book Mariel’s Kitchen. (4:07)

White Barn Inn Chef Jonathan Cartwright prepares venison loin with Wild Blueberry sauce. (4:54)

WBA Nutrition Advisor and Spokesperson, Susan Davis, MS, RD, explains how to get on the right nutritional track. (3:07)

Produce for Better Health Foundation’s Fruits & Veggies-More Matters health initiative PSA.
Click icon to play/pause.(1:00)