Nordic fruit

The small wild blueberry from Lac St-Jean is making its way to your plate for a limited time.

Just as you can take the blueberry out of the lake but not the lake out of the blueberry, you will find its sweet and tangy taste so appreciated by Quebecers, as if you had picked it yourself!

  • Wild blueberries

    Under their firm and smooth skin, wild blueberries stand out with their intense and sweet taste. You will appreciate the blueberry from Lac St-Jean as much for its taste qualities as for its nutritional benefits, thanks to its high concentration of antioxidants, which is twice as much as cultivated blueberries.

    It's no coincidence that this small nordic fruit makes the Jeannois so proud! After tasting it, you'll want to freeze some to enjoy them all year round!

    2lbs
    551 ml
    Available at IGA
    Wild blueberries

Tips for Preservation

Add a paper towel on top of your blueberries before closing the lid and limit handling for optimal preservation.

Freeze them in their packaging. Once frozen, transfer them to an airtight container with a paper towel at the bottom of the container as well as on top of the blueberries.

The History of Blueberries

The story goes that wild blueberries are very abundant in the Lac St-Jean region due to the great fires that burned through the area in 1870. By clearing the forested areas, these fires made the soil conducive to the development of these small blue fruits.

The cultivation of wild blueberries is done naturally, with no need for seeds or watering. To give the plants a helping hand and ensure abundant harvests, we introduce bees and bumblebees into the fields, which pollinate the flowers all summer long. Wild blueberry harvests generally take place from late July through August for a duration of 4 to 6 weeks. Take advantage of this period to stock up on antioxidants and freeze these little fruits to enjoy them all year long!

Coupe dessert aux bleuets sauvages

All Recipes

  • Ingrédients

    1 1/2 tasse de bleuets sauvages

    2 c. à table de sucre blanc

    Zeste d'un demi citron

    3 c. à table d'eau

    Une pincée de sel

    1 1/2 tasse de crème 35%

    1 c. à thé d'extrait de vanille

    2 c. à table de sucre blanc

    8 biscuits graham légèrement émiettés

    Une poignée de bleuets sauvages

    15 min
    4 personnes

    Préparation

    Préparer la compote de bleuets sauvages. Ajouter 1 ½ tasse de bleuets sauvages, 2 c. à soupe de sucre blanc, le zeste de ½ citron, 3 c. à soupe d’eau et une pincée de sel à un petit chaudron.

    Placer à feu moyen-doux et cuire 4-5 minutes en remuant.

    Retirer, transférer dans un bol et laisser refroidir complètement.

    Dans un grand bol, fouetter avec un batteur électrique 1 ½ tasse de crème avec 1 c. à thé
    d’extrait de vanille et 2 c. à soupe de sucre blanc jusqu’à l’obtention de pic fermes.

    Ajouter 1 c. à soupe de compote de bleuets refroidie à la crème fouettée et intégrer délicatement à quelques reprises.

    Assembler. Dans des verres ou des coupes, déposer quelques biscuits graham défaits grossièrement, la crème fouettée et la compote de bleuets. Répéter une 2e fois. Décorer avec des bleuets sauvages frais et du zeste de citron.