Chef Joshua Murray’s Blueberry Salt

Chef Joshua Murray’s Blueberry Salt

U.S. Highbush Blueberry Council

At your next party, rim your cocktail glasses with blueberry salt. It will give your drinks a great presentation — and a sweet and salty finish. You can also use blueberry salt for desserts or to season fruits or summer salads


  • 1  Cup  fresh or frozen blueberries
  • ½  Cup  water
  • 1  Cup  coarse salt


Line 2 baking sheets with parchment paper; set aside.

In a saucepan, simmer berries and water over medium heat until berries pop and release their juice, about 5 minutes.  Remove from heat. Press blueberries with a potato masher or the back of a large spoon. In a fine wire sieve, strain blueberry mixture, pressing out as much liquid as possible; discard solids. Line the sieve with cheesecloth and strain out finer particles.

Return juice to saucepan. Bring to a boil; reduce heat. Simmer, watching closely so it doesn’t burn, until reduced to a syrup thick enough to coat a spoon. Remove from heat.

Stir in salt until evenly coated. Spread salt out onto baking sheets. Let air dry, stirring occasionally, until dry, 4–24 hours, depending on humidity. Alternatively, bake in a 150 degree F convection oven, stirring frequently, until dry, about 1 hour.


Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.