Ah, sweet, succulent strawberries. They’re the fruit of love and passion – not to mention nutrition.
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: 1. 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.
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