Basic Introduction to Mohhe Blueberry Dried Fruit
Locals used to call it “dushi,” and now they call it “blueberry.”
Wild blueberries grow only above the 52nd parallel north, at altitudes of 1,500 to 2,500 meters in frigid highlands and virgin forests. The only place in China where wild blueberries grow is the Greater Khingan Mountains, in the farthest north of the country.
Nutritional Value
Wild blueberries are high in amino acids, zinc, calcium, iron, copper, and vitamins. Per 100 grams of fresh wild blueberries, the anthocyanin content is as high as 333mg (while cultivated blueberries contain only 7-15mg), making them the top-ranked fruit for anthocyanins. They have superior physiological activity compared to anthocyanins from other plants and are internationally recognized as having the highest antioxidant content among natural foods. In addition to conventional sugars, acids, and vitamins, they also contain unique nutrients such as organic germanium, organic selenium, arbutin, amino acids, and fruit acids that cannot be matched by other fruits and vegetables. They have functions such as preventing brain nerve aging, delaying aging, fighting cancer, softening blood vessels, strengthening the heart, combating fatigue, and preventing vision deterioration.
Product Characteristics
Wild fresh blueberries naturally sun-dried for over a month become blueberry dried fruit, with a white fruit bloom, small plump berries that are sweet and sour, with thin skin and a deep blue color.
History and Folklore
There are many stories about blueberries in various countries. Early Americans who traveled by ship to North America suffered from the terrible disease “scurvy” due to a lack of fresh fruits and vegetables. The local Native Americans gave them a blue berry with a star-shaped calyx at the bottom called the “star fruit,” which eventually cured their illness. The Americans believed this was a life-saving fruit given to them by God, so they named it blueberry (blueberry).
Method of Making Mohhe Blueberry Dried Fruit
Ingredients: 480 grams of blueberries, 80 grams of sugar, 20 grams of maltose, juice of half a lemon
Instructions:
1. Clean the blueberries and drain the water; add 80 grams of sugar to a small pot;
2. Mix the sugar with the blueberries and set aside;
3. Once the sugar has melted and the blueberries release a lot of juice;
4. Place the pot on the stove and bring to a boil over high heat, then reduce to low heat and simmer slowly;
5. Stir continuously while cooking to prevent sticking; when the liquid thickens, add the lemon juice and maltose, and continue to cook for a bit longer before turning off the heat;
6. Store the cooled jam in a sterilized glass jar in the refrigerator and consume as soon as possible.