Ah, sweet, succulent strawberries. They’re the fruit of love and passion – not to mention nutrition.
What’s a 12-letter word for “yum?”
Photo Credit: Donna W. Moramarco
Strawberries are one of the most widely grown fruits among home gardeners.
Photo Credit: Lane Greer
Historically, strawberries were regarded as an aphrodisiac, as well as believed to posses healing powers. Today we know that the power of aphrodisiacs lies mostly in our heads. But fresh strawberries are a proven nutritional powerhouse: They’re an excellent source of vitamin C, and their red pigment, anthocyanin, and a lesser-known plant compound called “ellagic acid” seem to fight cancer on several fronts by inhibiting cancer cell growth and causing cancer cell death. So no need to go looking for these disease-fighting compounds in pill form – Mother Nature intended for us to get our nutrients from delicious, fresh foods!
Despite their great flavor, strawberries are also amazingly low in calories. Eight berries contain only 45 calories…that is, until you dip them in melted chocolate…or top them with sugar, whipped cream and shortcake...
But I digress.
According to the USDA, California grows about ¾ of our country’s strawberries; Florida is the next largest producer. But let’s face it, the berries we grow in our own back yards or purchase from a local farmer taste the best. That’s because local varieties were meant to be picked ripe and eaten fresh within a day or two.
Strawberries don’t ripen after being picked, so make sure you pluck only those that are deep red, plump, well-rounded and blush with a natural shine. Once they’re off the plant and in your kitchen, here’s what you need to know about preserving your ruby-red gems:
- Strawberries are highly perishable. If you’re not going to eat your fresh berries right after picking, store them unwashed in a single layer in a shallow container, loosely covered in the refrigerator. Use within 1-2 days for best flavor and quality.
- Washing removes the berries’ natural protective outer layer and hastens spoilage, so wash your fresh berries gently, under cool, running water (no soap) just before you’re ready to eat them. Leave the caps on during washing to prevent water from soaking into the strawberry, diluting the flavor and changing the texture.
- Let the berries air-dry, or gently pat them dry with a paper towel.
Looking for some fresh serving ideas? Here are a few:
- Serve your strawberries with their caps still attached for dipping into yogurt, melted chocolate or powdered sugar.
- Wake up breakfast by adding freshly sliced strawberries to your cereal or on top of waffles.
- Create a dramatic gourmet salad by tossing freshly sliced strawberries in with your dark leafy greens. (Toss with a light vinaigrette.)
- Make “Missouri Shortcut Shortcake” – Slice angel food cake into individual portions, then top each slice with sliced strawberries tossed with sugar (to taste), and a dollop of whipped cream.
If you’ve got extra berries, then freezing is your best choice for preserving flavor and nutrition. Strawberries can be frozen whole or sliced, and they can be stored in the freezer for up to one year. (Berries stored for longer than a year are still safe to eat, but they lose flavor and nutrients over time.) Select fully ripe, firm berries for freezing, then wash, drain and remove the leaf caps. Freezing berries with sugar helps preserve flavor and color – just add ½ cup sugar to 1 quart of strawberries (whole or sliced) and mix thoroughly. Put into freezer containers, leaving about an inch of headspace. Then cover, freeze and enjoy later.
Hippocrates said, “Let food be thy medicine and medicine be thy food.” But who knew medicine could taste this berry good? Grow, eat and enjoy your strawberry harvest for pleasure and health.
