Blueberry Salt – A Bright, Bold Fusion of Sweet and Savory

Introduction

If you’ve never made a fruit-infused salt before, get ready to fall in love. This Blueberry Salt recipe is a fun and unexpected way to add a burst of color and flavor to your kitchen. It’s fruity, subtly tangy, and a touch sweet—all balanced with the boldness of kosher salt. The result? A seasoning that can rim a cocktail glass, sprinkle over salads, or upgrade a roasted veggie dish with a pop of color and complexity.

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Why I Love This Recipe

This salt looks like a work of art and tastes even better. It’s incredibly easy to make, yet impressive enough to gift or serve at a dinner party. The deep purple hue adds visual flair, and the flavor is a perfect blend of fruit-forward zing and savory edge. Bonus: it stores beautifully.

Pair it with vibrant snacks like spring flower pretzel bites or as a cocktail rim for something like blueberry lemonade.

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Ingredients

• 1/2 cup blueberries (fresh or frozen)
• 1/3 cup water
• 1/2 cup kosher salt

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Notes & Ingredient Tips

• Blueberries: Fresh offer stronger flavor, but frozen works great too—just thaw before using.
• Salt: Use kosher or flaky sea salt. Avoid table salt for this recipe as it can become too fine and lose texture.
• Optional add-ins: Add a few sprigs of rosemary or a splash of lemon juice for herbal or citrus notes.

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How to Make Blueberry Salt

Step 1: Simmer the Blueberries

Add blueberries and water to a saucepan. Simmer over medium heat for about 5 minutes, or until berries are soft and bursting.

Step 2: Mash and Strain

Remove from heat. Mash the softened berries with a fork into a pulp. Strain through a cheesecloth or fine mesh strainer, extracting as much juice as possible. Discard the solids.

Step 3: Reduce to Syrup

Return the juice to the saucepan and simmer on low, stirring constantly until it thickens into a syrup—about 8–10 minutes.

Step 4: Mix with Salt

In a mixing bowl, combine the syrup with the kosher salt. Use a rubber spatula to stir until the salt is evenly coated in blueberry goodness.

Step 5: Dry

Spread the blueberry salt on a parchment-lined baking tray in a thin layer. Let it dry at room temperature for 24 hours, stirring occasionally to prevent clumps.

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Tips for Success

• Dry completely: If it’s still moist after 24 hours, place in a 170°F (75°C) oven for 30 minutes, checking often.
• Store properly: Once fully dry, store in an airtight jar to maintain its crisp texture and color.
• Use gloves if handling directly—the blueberry color stains!

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How to Use Blueberry Salt

Here are some of our favorite ways to sprinkle this vibrant salt:

• Cocktail rimming: Especially delicious with vodka lemonade or sparkling blueberry lemonade
• On roasted vegetables: Adds a complex zing to carrots, beets, and squash
• Over avocado toast: A pop of fruit and salt makes it unforgettable
• In desserts: Sprinkle over banana pudding or edible cookie dough for contrast
• Gift it: Add to a spice jar with a cute label and pair with a treat like cookie dough brownie bombs

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Storage & Shelf Life

• Store in an airtight jar at room temperature in a cool, dry place.
• Shelf life: Up to 3 months when dried completely.
• Avoid moisture: Always use a clean, dry spoon to scoop out your salt.

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More Recipes You’ll Love

If you’re into fruity, creative, or giftable recipes, try these next:

• Blueberry Lemonade
• Spring Flower Pretzel Bites
• Edible Cookie Dough
• Banana Pudding
• Cookie Dough Brownie Bombs

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Final Thoughts

Blueberry Salt is one of those kitchen experiments that turns into a staple. It’s gorgeous, flavorful, and a guaranteed conversation starter. Whether you’re gifting it or garnishing like a pro, it’s a sweet-savory sprinkle that brings the wowfactor to every bite.

Tried it? Tag @ChefManiac with your creations, and head over to ChefManiac.com for more flavorful twists and creative kitchen fun!