How to eat

Blueberries’ natural sweetness and versatility make them an ideal addition to countless dishes, both savoury and sweet. Whether sprinkled over porridge, folded into yoghurt, added to leafy salads, or simmered into compotes, Monavale blueberries retain their vibrancy thanks to the nutrient-rich, biodiverse soils from which they come. We encourage mindful eating – understanding how seasonal, organic produce fits into a balanced, healthful diet. Learn how to freeze berries for year-round enjoyment, or explore global culinary trends, from Scandinavian blueberry cakes to Asian tea pairings. Eating Monavale blueberries is more than consumption; it’s an invitation to connect with food’s living origins.

At the time of picking, a ripe berry may have been blue on the bush for just one day or for up to ten days (the typical time between picking rounds). Blueberries, like most other berries, are ‘non-climacteric,’ which means they do not continue to ripen after picking (oranges and grapes are also in this group). This means some berries will be naturally sweeter (ripened last week), and some more tart (ripened last night), than others – even though they are all blue. Fresh blueberries are therefore best enjoyed by the handful (5-6 berries at a time), ensuring you’ll get a more complex and ‘average’ mix of tastes.

We grow over 30 different varieties on our orchard with a mixture of high bush and rabbiteye varieties. This gives a longer harvest season from late October through to mid May.  Each variety differs in shape, size, colour and flavour profile.