by: Dominique Graczyk

the Huckleberry

  • They are classified as true berries because the fruit wall or pericarp is fleshy all the way through. Most commercially-grown huckleberries belong to the closely-related genus Gaylussacia. There are also many other native species called blueberries, cranberries, bilberries and huckleberries that are relished by bears and other animals in the Sierra Nevada, Cascade Range and Rocky Mountains of North America they all have dark blue or purple, many-seeded berries that develop from an urn-shaped or bell-shaped corolla. Huckleberry controls cholesterol levels.
  • The berries ripen in mid- to late summer, often reaching their peak in August, although this can depend of the variety, location, and growing conditions. Very few are available in grocery stores; the best place to look for them is either in the wild or at local farmer's markets. Since they are not grown commercially, they are often more expensive than other berries.

  • Choose ones that are plump, dent free and blue. You don’t want any red on your huckleberries, as they do not continue to ripen after harvesting.

They are available mostly frozen and rarely fresh they also come in jams, syrups, and candies.

Health information and recipe.

  • common serving sizes of Huckleberries including 1 oz. yields

  • Huckleberry is an excellent source of vitamins A, B3, C, D, and E.

  • Having enough niacin, or vitamin B3, in the body is important for general good health. As a treatment, higher amounts of niacin can improve cholesterol levels and lower cardiovascular risks. Vitamins allow your body to grow and develop. They also play important roles in bodily functions such as metabolism, immunity and digestion. There are 13 essential vitamins, including vitamins A, C, D, E, and K and B vitamins such as riboflavin and folate. According to the U.S. National Library of Medicine, the best way to meet your vitamin needs is to eat a balanced diet containing a variety of foods. If you can't meet your needs through food alone, you may require dietary supplements.

  • Huckleberry cheese pie: Ingredients

  • BUTTER CRUNCH CRUST: 1 cup all-purpose flour, 1/4 cup packed brown sugar, 1/2 cup finely chopped nuts, 1/2 cup cold butter

  • CHEESE FILLING: 1 package (8 ounces) cream cheese, softened, 3/4 cup confectioners' sugar, 1 teaspoon vanilla extract, 1 cup whipped cream or 1 cup whipped topping

  • FRUIT TOPPING: 1/2 cup sugar, 4-1/2 teaspoons cornstarch, Dash salt, 1/2 cup water, 2 cups fresh huckleberries or blueberries, divided, 1-1/2 teaspoons butter

  • Directions

  • 1. In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally.

  • 2. Remove from oven. While mixture is still hot, press into a 9-in. pie plate forming a pie shell. Cool completely.

  • 3. For cheese filling, beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate.

  • 4. For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over filling. Top with additional whipped cream if desired. Yield: 8-10 servings.