Blueberries are back in season, try these recipes

We’re coming into blueberry season, and this is the right time to take advantage of their abundance, not only because they taste so good but because they are probably the most convenient fruit to have on hand. Blueberries store well in the fridge, need only a rinse and they’re ready, and they’re fuss-free — no peeling, no hulling. And, small as they are, they’re packed with antioxidants, which may help prevent some cancers and age-related woes.

Even if they were not healthful, they would please your palate. Blueberries are good in baking, blend well with other fruit flavors and even do well in savory dishes.

In our first recipe, we’re giving you an impressive summery dessert: a puff pastry stars (or any cookie shape you like) sandwich filled with a creamy custard sauce and blueberries.

In the second recipe, the blues mate their nutrients with vitamin-, mineral- and fiber-rich mangoes in a refreshing exotic salad with a touch of rum, if you like.

Blueberry and Custard-Filled Star Puffs

1 sheet (from a 17-ounce package) frozen puff pastry, thawed

1 (3- 3/8 -ounce) package instant vanilla pudding and pie filling

1 cup milk

1 (8-ounce) container sour cream

1 pint (about 2 cups) fresh blueberries

1 tablespoon sugar

1 tablespoon chopped fresh mint (optional)

1/2 teaspoon grated orange peel

Confectioners sugar

Preheat oven to 400 F. On work surface, carefully unfold puff pastry; with a rolling pin, roll pastry out ½ -inch wider than its original dimension. Using a 3-inch star-shaped cookie cutter*, cut out 12 stars. With a spatula, transfer stars to an ungreased baking sheet 1 inch apart. Bake until puffed and golden, about 15 minutes. Transfer stars to wire rack; cool slightly. Using a sharp knife, cut stars in half horizontally; cool completely.

To prepare sauce: In a medium bowl, place pudding mix and milk. Using an electric mixer, beat until mixture is smooth, about 2 minutes. Fold in sour cream; cover and refrigerate until thickened, about 15 minutes.

In another medium bowl, combine blueberries, sugar, mint and orange peel, cover and refrigerate until ready to serve. Before serving, using a small strainer, sprinkle tops of stars with confectioners sugar; set aside.

To serve: On each dessert plate place 2 star bottoms, spoon on 1/3 cup sauce and 1/3 cup blueberries; top with 2 reserved star tops. Makes 6 servings.

*Note: If star-shaped cutter is unavailable, cut a star from heavy cardboard; lightly place on pastry; with tip of knife, cut out stars.

Blueberry-Mango Colada Salad

2 cups fresh blueberries

2 mangos, peeled, seeded and sliced (about 1-3/4 cups)

1/4 cup frozen pina colada mix, thawed

1 tablespoon dark rum (optional)

In a large bowl, combine blueberries, mangos, pina colada mix and rum. Into 4 martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired. Makes 4 portions.