Blueberry fruit average weight of 0.5 ~ 2.5g, the largest weight of 5g, the fruit color is beautiful, pleasing to the eye, blue and was a layer of white fruit powder, delicate flesh, seeds are very small, edible rate of 100%, with a light fragrance, sweet and sour taste, for a fresh food delicacy. Blueberry fruit in addition to conventional sugar, acid and Vc, rich in VE, VA, VB, SOD, arbutin, protein, anthocyanosides, edible fiber and rich K, Fe, Zn, Ca and other mineral elements. According to the Jilin Agricultural University Small Berry Research Institute on the introduction of foreign 14 blueberry varieties analyzed, the fruit anthocyanin pigment content of up to 163mg/100g, fresh fruit VE content of 9.3L|g/100g fresh fruit, other fruits such as apples, grapes, several times or even dozens of times. Total amino acid content 0.254%, higher than amino acid rich hawthorn.

Blueberry fruit has strong medicinal value and nutritional health care functions, the International Food and Agriculture Organization will be listed as one of the five human health food.

Blueberry eating method:

1. blueberries clean and dry water, add 80 grams of sugar in a small pot; 2. sugar and blueberries mix well and set aside; 3. until the sugar melted blueberries appeared to be a lot of juice; 4. pot to the stove on the stove on a high heat to boil to a small fire slowly simmering; 5. simmering in the middle to keep stirring to prevent the paste pot, such as the soup received a thick and then poured lemon juice and maltose, and continue to simmer; 5. the soup received a thick, and then pour lemon juice and maltose. Maltose, and then continue to simmer for a while you can turn off the heat; 6. Jam cooled into sterilized glass jars refrigerated, as soon as possible to eat.