Pasig city: When it comes to blueberries, many Filipinos think they only belong to breakfast smoothies, crepes, and muffins. This may be true, but a crew of visionary local chefs overturned these expectations by crafting a number of Filipino comfort foods with fresh, frozen, and dried blueberries during a live cook-off that forms part of the celebration of the 80th anniversary of U.S.-Philippine diplomatic relations this month.
According to Philippines News Agency, Caf© Fleur owner Chef Sau del Rosario highlighted how blueberries' natural tartness and rich sweetness can be infused into traditional Kapampangan heritage dishes to elevate their taste and global appeal. "I'm known for being Kapampangan. And it's been my advocacy. So, imagine Pampanga food with US blueberries. I prepare tamales, for example, which is a very strong influence from Mexico to Pampanga, with blueberries inside," he shared during the recent food exhibition Enderun Extension in Pasig City. To give tamales that sour note, he made blueberry salsa, spread on top of tamales.
In the Philippines, common tamales fillings include chicken, pork, hard-boiled egg, salted egg, peanuts, and chorizo or ham (in some regions). Del Rosario shared that a main course like chicken galantina can also be served with the distinct floral aroma of the blueberries. "This is my favorite because it's my mom's recipe. Instead of using raisins and all the stuff, you have all the yummies, the ham and everything; it would be the blueberries. It can be stuffed inside the chicken, and the sauce, also with blueberry," he said.
Apart from tamales and chicken galantina, del Rosario prepared sisig fritters with blueberry salsa. Its fatty, savory, rich crunch got a refreshing counterpoint from a bright blueberry salsa, replacing or complementing the usual citrusy calamansi edge. For dessert, he prepared blueberry tibok-tibok, which boasted a twist on the classic Kapampangan coconut milk pudding, served with a rich blueberry sauce.
The Matcha Tokyo Executive Chef Sonny Mariano served duck with hoisin and blueberry jelly, blueberry bisteak tart alongside sweet potato mousse and fresh berries, and bibingka cannoli made with bibingka butter, filled with a rich salted egg custard and finished with a bright blueberry compote. Chef Ivory Yat Vaksman of Chef Ivory Catering prepared wagyu skirt steak with blueberry red wine, a savory-sweet blueberry tartlet, and a blueberry coconut smoothie.
Wadoughs Cafe owner Chef Wado Siman served blueberry and brie grilled cheese with a smoky bacon jam and a generous blueberry compote and a soft blueberry cookie studded with dried blueberries, stuffed with blueberry compote, topped with vanilla ice cream and dusted with crushed dried berries. He also made a blueberry malsigado, which is a rich, syrupy reduction of balsamic vinegar and blueberries paired with fragrant truffle couscous to intensify sweet and sour notes.
Once viewed primarily as an expensive imported treat, fresh U.S. blueberries have rapidly transitioned into a staple in local supermarket produce aisles. U.S. Embassy in Manila Agricultural Counselor Mike Ward noted the rise in consumer demand reflects shifting lifestyle habits across the country. "As health and wellness trends continue to shape consumer behavior, US blueberries have found a natural home in the Philippine market, one built not just on occasional consumption, but on repeat consumption," he said.
Since these small fruits are packed with antioxidants, fiber, Vitamin C, and anthocyanins, they fit seamlessly into the health-conscious lifestyle of younger consumers and social media-savvy foodies. Ward explained that U.S. agricultural exports to the Philippines hit USD3.5 billion in 2025, making it the 11th largest export market globally for the U.S. As part of that trade relationship, U.S. blueberry exports to the Philippines have reached USD390,000 in 2025 across fresh, dried, and canned varieties.
