Fruits and vegetables darker in color, such as blueberries, blackberries, apples and grapes have anthocyanin: a phytochemical that works to fight off many diseases.
Blueberries in particular are especially potent in the chemical and can significantly lower the risk to type 2 diabetes as well as nourish the probiotics in our lower intestine.
The writer of this particular NY Times article, Martha Rose Shulman is also quite the chef!
You shouldn’t be afraid of a blueberry’s perishable qualities, “One great thing about blueberries and blackberries is that they freeze exceptionally well, especially blueberries. All you have to do is make sure they are dry and seal them airtight in freezer bags or containers. You can throw them, frozen, right into baked goods. Toss them first with a very small amount of flour if you don’t want them to bleed when they bake.”