Highbush blueberry

Highbush Blueberry

Plural:
Highbush blueberries
Family:
Ericaceae – Erica family
Species:
Vaccinium angustifolium × Vaccinium corymbosum

Origin

The origin of the well-known highbush blueberries of today can be traced back to the Highbush American Blueberries (Vaccinium corymbosum) with their large fruits and the Lowbush Sweet Blueberries (Vaccinium angustifolium) with their sweet fruits.

Plant

Highbush blueberries also belong to the Erica family and are a cultivated form of the Forest Blueberries. Unlike the wild forest species, the Highbush Blueberries grow on shrubs up to 2 meters high.

Fruit

The fruits of the cultivated blueberry with their 10 - 25 mm in diameter are somewhat larger than wildly grown Forest Blueberry. You do not have to worry about getting blue teeth from Highbush Unlike the Forest Blueberries, the pulp is clear and the juice is not coloured.

Flavour

The sourishly acidic highbush blueberries are a beneficial. Since they are higher in sugar content than their wild relatives, their juice is easier to gelatinise and better suited to the production of jam.

Cultivation

In Europe, Highbush Blueberries have only been cultivated since the second half of the 20th Century. The first and the still largest area of cultivation in Europe is in Lüneburg Heath (german: Lüneburger Heide).

Importations

They come from Spain in Spring; from Chile, Argentina, New Zealand, Australia and South Africa during the winter months.

Maturity

Starting from the beginning of June until the end of September.

Ingredients

They contain valuable citric, malic and other fruit acids, as well as being high in minerals, particularly iron, tanning agents and vitamins. In addition, all blueberries exhibit a particularly high value of anthocyanes, which contribute substantially to the stability of the immune system and help delay of the aging process.