Georgia Grown Berries

Naturipe Farms is proud to offer blueberries and blackberries from Georgia. Our farmers are passionate and work hard to bring the freshest and best tasting berries from their fields to your table.

Look out for the state icons on our labels!


No Churn Blueberry and Toasted Coconut Ice Cream

Yes, you can make delicious home-made ice cream without investing in specialty tools! All you need is a hand mixer (or whisk if you’re strong!) plus a few other common utensils to whip up our No Churn Blueberry and Toasted Coconut Ice Cream.

Serves: 10

Total Time:  6 hours or overnight

Active Time: 30 minutes

Ingredients:

  • 1/2 cup coconut flakes
  • 1 cup Naturipe Blueberries
  • 1 tablespoon sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 cups heavy cream

Instructions:

  1. Preheat oven to 325°F.
  2. Spread coconut flakes on a baking sheet and toast in the oven until coconut turns golden-brown, about 5-7 minutes. Transfer to a dish and set aside to cool completely.
  3. Meanwhile, add blueberries and sugar to a small saucepan and set over medium heat until sugar dissolves and berries have just begun to burst, about 5 minutes. Transfer blueberries to a dish and place in the freezer to completely cool, about 30 minutes, stirring occasionally to help release heat.
  4. When coconut and blueberries are cooled, whisk together sweetened condensed milk, coconut oil, vanilla and salt in a large mixing bowl. Set aside.
  5. In a medium mixing bowl, beat cream until stiff peaks form. Fold cream into the milk mixture, then fold in cooled toasted coconut and cooled blueberries. Transfer to a loaf pan and freeze for at least 5 hours or overnight.

Strawberry Watermelon Agua Fresca

Agua fresca is a refreshing drink made from fresh fruit. Enjoy on a hot day, after exercise, on the beach, during happy hour, or whenever you like!

Serves: 4-6 (6 cups)

Time: 20 minutes

Ingredients:

  • 2 cup Naturipe Strawberries, hulled and quartered
  • 3 cups filtered water, divided
  • 3 cups watermelon cubes
  • 1 tablespoon fresh lime juice
  • 2 tablespoons cane sugar
  • 4 Naturipe Strawberries, for garnish (optional)
  • 4 slices watermelon, for garnish (optional)

Instructions:

  1. Combine strawberries and 1/2 cup water in a blender and blend until fruit is pureed and liquid is smooth. Place a fine mesh strainer over a large bowl and pour over the strawberry puree. Gently help work the puree through the strainer to remove the seeds and excess pulp (there should be about 1-2 teaspoons seeds and pulp remaining in strainer). Rinse out blender and discard pulp.
  2. Add strained strawberry liquid back into the blender. Add watermelon and remaining water and blend until fruit is pureed and liquid is smooth. Repeat straining process (there should be about 1 tablespoon seeds and pulp remaining in strainer). Rinse out blender and discard pulp.
  3. Add strained fruit liquid back into the blender. Add lime juice and sugar and blend to combine.
  4. To serve, pour agua fresca into 4-6 glasses over ice. Garnish with a fresh strawberry and watermelon slice, if desired.

Honey Berry Salad

Looking for a light dessert that’s big on flavor? Our Honey Berry Salad with Vanilla Mascarpone and Mint is just what you need! Crisp berries, creamy mascarpone and sweet honey—this dessert is a trio made in heaven.

Serves: 4

Time: 20 minutes

Ingredients:

  • 1/4 cup honey
  • 1/4 cup water
  • 1/2 cup mascarpone cheese
  • 1 teaspoon vanilla extract
  • 2 teaspoons powdered sugar
  • 1 cup hulled and sliced Naturipe Strawberries
  • 1 cup Naturipe Blueberries
  • 1 cup Naturipe Blackberries
  • 1 cup Naturipe Raspberries
  • 1 tablespoon chopped fresh mint leaves

Instructions:

  1. Add honey and water to a small saucepan and heat over low heat until sugars are dissolved. Transfer honey syrup to a small dish and place in the refrigerator to cool.
  2. In a small bowl, whip together mascarpone cheese, vanilla and powdered sugar. Set aside.
  3. In a large bowl, add all berries and pour over cooled honey syrup. Gently toss to coat.
  4. Divide berry salad evenly between four dishes. Top each with two tablespoons of vanilla mascarpone and a sprinkle of fresh mint. Serve immediately.

Growing Gratitude: Joseph Garza

Growing American Blueberries

Meet Joseph Garza

Joseph Garza has worked as part of Naturipe’s team for several years during the summer, alongside his parents in Alma, GA.

Joseph is currently in his third year of service with the US Army and has traveled to four countries in the past year. Most recently, Joseph was stationed in Camp Carol, South Korea. He is now on base at Fort Bliss in El Paso, TX.

Growing Gratitude: John “Jack” Farren

Growing American Blueberries

In Memory of John “Jack” Farren

The New Jersey blueberry farming family of Paul and Beth (Farren) Macrie honor her late father, Jack Farren, for his service in the United States Air Force.

Jack served from 1952-1956 and was proud to work at the Pentagon, where he was assigned to The Office of the Secretary of the Air Force. He was commended upon discharge for his “devotion and untiring efforts”, by the Chief Officer, a letter he kept for all to see. Jack came home from service to marry his high school sweetheart, Rita. Jack’s son-in-law, Paul, farms with his brothers Mike and Nick, and each of their sons, on a farm in Hammonton started more than 60 years ago by their own father.

(John “Jack” Farren and his future wife, Rita, in 1953)

Growing Gratitude: Township of Hamilton, NJ, Police Department

Growing American Blueberries

Township of Hamilton, NJ, Police Department

Our New Jersey blueberry farmers depend on the Township of Hamilton Police Department as local first responders.

The Township of Hamilton, Atlantic County, NJ, is the largest municipality in the State of New Jersey. Hamilton Township covers the ecologically unique Pinelands and includes protected agricultural areas that are home to the state’s top blueberry producers. The Township of Hamilton Police Department has an absolute commitment to service and responsiveness. We appreciate these individuals who serve their community.

Growing Gratitude: Vincent DeGrandchamp

Growing American Blueberries

In Memory of Vincent DeGrandchamp

Vincent DeGrandchamp, founder of DeGrandchamp Farms, proudly served in the U.S. Marine Corps as a Master Technical Sergeant from 1942-1945.

He was stationed in the Asian Pacific during World War II. Upon returning home from the war, he married his wife, Beatrice, and they bought a blueberry farm in southwest Michigan in 1958. Sixty years later, Vincent and Beatrice are no longer with us, but Vincent’s legacy lives on with the family farm operations overseen by his children and grandchildren.

Growing Gratitude: Eldon Deal

Growing American Blueberries for Generations

Meet Eldon Deal

In addition to growing blueberries in Baxley, Georgia, grower Eldon Deal proudly served his country in the Armed Forces and today dedicates his spare time supporting local veterans. 

Eldon joined the United States Army in 1969 and served until February of 1972. Deal started his basic training in Benning, GA, and through the years traveled for assignments in Mannheim and Frankfurt, Germany, as well as Phu Bai and DaNang, Vietnam.