I have discovered a new blueberry that is awesome in taste. Wild blueberries are wildly different from the regular blueberries you normally find in the produce section. Wild blueberries may be tiny but they have a more intense flavor than regular blueberries. They also have two times the antioxidant capacity of the larger blueberries. Research shows the health benefits of these tiny berries to help gut health, diabetes, cancer, and brain health. They are called wild blueberries because they are not planted and they grow naturally in fields of Maine and Canada. They have been growing wild for over 10,000 years! Did you know that 99% of the Wild Blueberry crop is frozen fresh at harvest? This locks in their nutrition and taste.
I found my Wild Blueberries at Whole Foods in the freezer section and they were priced at $3.50 for a 10 ounce bag. You can also find these yummy berries the freezer section of other stores. Just make sure the bag says Wild so you know you are buying the right ones.
Learn more about these tasty Wild Blueberries
I decided to make a salsa with my package of Wild Blueberries and this salsa goes great with Mexican food like shrimp quesadillas. I made my salsa with mango and green chile, a pepper that is mostly grown where I live. I live in New Mexico and we put green chile on almost everything. This is what this tasty pepper looks like after it is roasted and you buy it in mild, medium, and hot. This pepper adds a kick of flavor to Mexican food. If you don't live in New Mexico, you can find green chiles in the ethnic section of most grocery stores. They are sold in cans.
Shrimp Quesadillas With Wild Blueberry Salsa
1/4 cup white onion, diced
1 tablespoon olive oil
10 ounces frozen Wild Blueberries
1/2 cup fresh mango, diced
1/4 cup roasted green chile, diced( use canned green chile if needed)
1 teaspoon sugar
2 tablespoons lime juice
shrimp quesadilla ingredients
1 pound cooked shrimp
1 tablespoon olive oil
8 flour tortillas
2 cups shredded mozzarella cheese
Saute the diced onion in the 1 tablespoon oil for 2 minutes in a pan heated over medium high heat. Let the onion cool. Combine all the remaining salsa ingredients with the cooled onion and gently stir until well mixed. Set aside.
Take the tails off the shrimp and saute them in a pan over medium high heat with the tablespoon of oil. Cook the shrimp until light charred. Set aside.
Place a tortilla in a dry heated pan over medium high heat. Spread 1/2 cup of the cheese on the tortilla. Then evenly place 6-8 shrimp on top of the cheese. Cover with another tortilla and cook for 2 minutes or until light brown on the bottom tortilla. Turn the quesadilla over and cook for an additional 2 minutes or light brown and crispy. Remove from pan and cut into 4 triangles. Repeat with the remaining tortillas, shrimp and cheese. Serve the shrimp quesadillas with the Wild Blueberry salsa.
Show us your Wild Blueberry side for a chance to win!
We want you to enter the “Show us your Wild Blueberry Side” Recipe
Contest! Your challenge is to create a unique, original recipe using Wild
Blueberries. Here’s the catch—you’re encouraged to think outside the box
of traditional baked goods. Think appetizers, lunch ideas, side dishes, and
smoothies—let your imagination run wild! Be sure to take great photos of
the entire process and finished product to post on your blog, along with the
complete recipe and instructions. This contest is open to all bloggers, so
please promote it on your blog and share with fellow bloggers!
The blogger with the most creative recipe will win a Vitamix® Blender, valued
at $329! Five runners up will also be selected and awarded a $50 Whole Foods
Market gift card. For full contest details, visit greenmomsmeet.com/wildblueberrycontest.
I received a gift card from the sponsor of the Moms Meet program, May Media Group LLC, so I could purchase the ingredients to make this dish.