Blueberry Coconut Sangria

Growing up on a tropical island, coconuts were definitely not in short supply. Coconut trees are everywhere, men climb them from the time they are young boys, and when you go to the beach, don't lay out on the sand under a tree because a coconut just might fall on you! Coconuts are sliced open skillfully and easily with a cutlass (machete), and the sweet water is drunk straight from the nut. They are then split open and the soft jelly inside is eaten, using a small part of the husk that was sliced off as a spoon.

As a child, when your mother wanted to cook with coconuts, you were given the fun task of throwing the dried coconut against the hard ground to break it open. When it split open, we would collect the pieces so the meat (hardened jelly) could be grated, then used in a delicious dish.

Blueberries may be small, but they are high in Vitamin C and antioxidants. They are a good source of dietary fiber, and are low in fat, making them one of my favorite go-to snacks! The kids love them for their beautiful blue-purple color and sweet juiciness. To find out more about winter fresh blueberries and their amazing health benefits, visit littlebluedynamos.com.

Needless to say, I am excited about this recipe, because it combines two of my favorite fruits, blueberries and coconuts. Different from your regular sangria, this drink has fresh blueberries, orange and lime soaking in a refreshing mixture of coconut water and white wine. Ginger ale is added just before serving for a little fizz. The blueberries are smashed first to release more flavor, and when left to soak and chill overnight, they give the drink a beautiful light purple color.

Just mixed

BLUEBERRY COCONUT SANGRIA

8 oz winter fresh blueberries
1 orange, thinly sliced into wheels
1 lime, thinly sliced into wheels
7 cups coconut water
2 cups dry white wine (like Chardonnay)
8 oz ginger ale


1. Reserve 1/4 of the blueberries for garnish. Place the rest in a bowl and smash with the back of a spoon.
2. Combine smashed berries, orange and lime wheels in a large pitcher. Add coconut water and white wine. Stir well and place in fridge overnight to chill.
3. Just before serving, strain into a new pitcher. Add ginger ale and stir. Pour into glasses and garnish with the reserved blueberries and some of the orange and lime wheels.

Serve chilled

Blueberry Wontons

We all know that blueberries and cream cheese go well together, so I decided to take this combo to another level. Blueberries + cream cheese + mascarpone cheese, all wrapped up in a wonton wrap, fried until hot and melty and delicious, and then served with a blueberry lemon sauce. These are easy to make, fun to eat, and make a fantastic dessert!

BLUEBERRY WONTONS WITH BLUEBERRY LEMON SAUCE

For the sauce:

2 tbsp cornstarch

1 cup water, divided use

6 tbsp brown sugar

5 tbsp lemon juice

1 tsp vanilla extract

1 cup fresh blueberries

For the wontons:

4 oz whipped cream cheese

4 oz mascarpone cheese

1/3 cup confectioners sugar

1 ½ cups fresh blueberries

8 egg roll wraps

canola or vegetable oil, for frying

1. Mix cornstarch in 2/3 cup water until dissolved. Pour into small pot, and add brown sugar, lemon juice and vanilla. Heat over medium high heat, stirring until mixture thickens. Add blueberries and 1/3 cup more water, and let cook until boiling, stirring occasionally. Reduce heat to low, and let cook for 10 more minutes. Remove from heat.

2. In a bowl, combine whipped cream cheese, mascarpone cheese and confectioners sugar and mix. Fold blueberries into mixture gently.

3. Lay egg roll wrap diagonally on a plate, and place some filling in the center. Fold bottom corner over filling. Fold in both sides snugly against filling. Moisten edges of last flap. Roll wrap up and seal top corner. (See pictures below)

4. In a large pot, pour oil to about 2-3 inches. Heat over medium-high heat. Using a large spoon, gently place wontons into oil, a few at a time. Fry until golden, turning occasionally, about 2-3 minutes. Drain on paper towels.

5. Serve wontons with blueberry lemon sauce. Let cool slightly before enjoying. Makes 8 wontons.

For more info on blueberries and delicious recipes, visit the Blueberry Council.

Also check out their Facebook page to connect with other blueberry fans!

Blueberries...Jamaican Style!

This recipe is inspired by my recent vacation in Jamaica, the land of jerk chicken! Jerk seasoning is a combination of spices and herbs that includes Scotch bonnet peppers, allspice, thyme, cloves, cinnamon, scallions, nutmeg, garlic, and more pepper. It can be made in the form of a dry rub or as a wet marinade. You see it most commonly on chicken and pork, but you can jerk anything - shellfish, beef, even tofu!

My challenge was to create a savory dish with blueberries, and as I pondered I thought that the sweetness and flavor of the berries might go well with the spicy jerk. The result is a tender spicy roasted pork and a spoon-lickin' berry sauce to accompany it.

JERK ROASTED PORK WITH BLUEBERRY SAUCE

1 ½ lb pork tenderloin

1 tbsp extra virgin olive oil

2 tsp dry jerk seasoning

1 tbsp lemon juice

12 oz fresh blueberries

1/2 small white onion, chopped

2 green onions, chopped, divided use

2/3 cup water

5 tbsp brown sugar

1/8 tsp salt

1. Preheat oven to 425 degrees F. Rub pork with olive oil, jerk seasoning, and lemon juice. Place in a baking dish. Roast in oven for 15 minutes, then flip over and roast for 15 more minutes. The internal temperature should be 155 degrees F.

2. In a medium pot, combine blueberries, onion, half of the green onions, water, brown sugar and salt. Bring to a boil over high heat, and then reduce heat to medium-low. Let simmer for 20 minutes, stirring occasionally. 

3. After meat has rested for at least 10 minutes, slice and serve with blueberry sauce. Garnish with remaining green onion. Serves 4.