But besides the typical salads and meat on a grill, it’s a challenge to find outdoor menu ideas that are easy and sure to delight your guests.
Try a chilled fresh fruit soup. Fruit soups can be chunky or pureed, creamy or clear, sweet or savory — the variations are endless. Fruit soups originated in Europe and those recipes came to America with the immigrants. It didn’t take long for creative cooks to realize that blueberries, which are native to North America, are an excellent ingredient in cold, refreshing fruit soups.
Blueberries also pack a powerful punch of good nutrition in a one-cup serving. They’re an excellent source of vitamin C and a good source of dietary fiber and manganese.
When shopping for blueberries, look for fresh berries that are firm, dry, plump and smooth-skinned. Keep them refrigerated, and use within 10 days of purchase. Blueberries are such an easy ingredient to work with — no peeling, cutting, pitting or chopping — a quick rinse and you’re ready to make soup. To learn more, visit www.blueberrycouncil.org.