Tis the Season for Blueberries – What you can do with Blue!

LAKEVILLE-MIDDLEBORO, Mass.  (Food-News.net)  The heat is on, summer is in full swing, and there’s no better way to keep cool than with the refreshing taste of sun-ripened blueberries. Ocean Spray’s new line of blueberry inspired juice drinks, fresh and dried fruit are a sure-fire way to beat the heat and rejuvenate recipes for summer snacks and cocktails.

Throughout the summer, blueberries take center stage as a seasonal fruit favorite from pies and cobblers to fruit salads and smoothies. With good-for-you antioxidants packed into each blueberry, a blueberry inspired dish is a no-brainer. But don’t let the lazy days of summer get you in a recipe rut. Add a blueberry twist to traditional lemonade to impress party guests or delight the family with one-of-a-kind, Frozen Blueberry Yogurt Pops.

On a hot summer night, a cool salad not only hits the spot, but can provide a light and easy dinner option for two, four or even six.  Toss together blue cheese, baby greens and Craisins® Blueberry Juice Infused Dried Cranberries for a sweet yet savory dish — no oven required.  

Check out these blueberry recipe favorites and visit www.oceanspray.com:



7 cups Ocean Spray® Blueberry Juice Cocktail

1/2 cup loosely packed fresh mint leaves, washed

1 12-ounce can frozen lemonade concentrate, thawed


Combine 1/2 cup of the blueberry juice cocktail with the mint leaves in large (at least 2-quart) nonmetal pitcher or container. Crush the mint leaves against the side and bottom of the container with a wooden spoon. Let stand 5 minutes. Stir in remaining juice cocktail and the lemonade concentrate. Pour into glasses over ice. Garnish with extra mint leaves, if desired.

Makes 8 servings.



1 cup Ocean Spray® Blueberry Juice Cocktail

1 cup Ocean Spray® Fresh Blueberries, cleaned and rinsed

1 6-ounce container of fat-free vanilla yogurt

8 wooden craft sticks


Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth. Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm. To serve, dip outsides of molds into warm water to loosen.

Makes 8 pops.



1/2 cup walnut pieces or halves

1/4 cup sugar

1 tablespoon water

1 5 to 6-ounce bag baby salad greens or spring greens

1 cup crumbled blue cheese

3/4 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries


2 tablespoons Ocean Spray® Blueberry Juice Cocktail

2 tablespoons sugar

2 tablespoons raspberry vinegar or red wine vinegar

1 teaspoon Dijon mustard

1/8 teaspoon salt

1/4 cup vegetable oil


TO MAKE SALAD: Combine walnuts, sugar and water in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until sugar melts and coats walnuts. Spread walnuts on waxed paper lightly sprayed with cooking spray; cool.

Combine greens, cheese, sweetened dried cranberries and walnuts in large bowl.

TO MAKE DRESSING: Whisk together all Dressing ingredients except oil in small bowl. Gradually whisk in oil until slightly thickened. Pour dressing over salad; toss to coat.

Makes 6 servings.

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