Spring Foods: Strawberries (Daily Dish)
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Spring Foods: Strawberries (Daily Dish)
| Thu, 05-19-2005 - 7:00am |
Spring Foods: Strawberries
Strawberries are at their peak availability from April to July. These months are the perfect time to enjoy a fruit that's not only deliciously sweet, but also a rich source of vitamin C, antioxidants, and dietary fiber. Strawberries are allowed in Phase 2 of The South Beach Dietâ„¢, and 3/4 of a cup equals one serving.
Buying: The secret to buying the best berries? Buy local. Local berries are fresher and less likely to be damaged, since they have a shorter distance to travel to the market. When buying berries from out of state, the packaging can make it difficult to determine their condition. Do your best to check the visible fruit for blemishes as well as the bottom of the box for berry stains. Both signs indicate fruit that is past its prime. Perfectly ripe berries should be richly red, plump, dry, and uniform in color.
Storing: When you get your berries home, be sure to discard any mushy or overripe pieces. Mushy strawberries can infect the whole batch and cause them to spoil more quickly. Berries should be eaten within a couple of days of purchase — they are highly perishable despite your best efforts. You can choose to freeze strawberries by spreading them out in a single layer on a cookie sheet and sticking them in the freezer. Once frozen, transfer them to a plastic baggie. Strawberries can be kept in the freezer for up to one year.
Strawberries are at their peak availability from April to July. These months are the perfect time to enjoy a fruit that's not only deliciously sweet, but also a rich source of vitamin C, antioxidants, and dietary fiber. Strawberries are allowed in Phase 2 of The South Beach Dietâ„¢, and 3/4 of a cup equals one serving.
Buying: The secret to buying the best berries? Buy local. Local berries are fresher and less likely to be damaged, since they have a shorter distance to travel to the market. When buying berries from out of state, the packaging can make it difficult to determine their condition. Do your best to check the visible fruit for blemishes as well as the bottom of the box for berry stains. Both signs indicate fruit that is past its prime. Perfectly ripe berries should be richly red, plump, dry, and uniform in color.
Storing: When you get your berries home, be sure to discard any mushy or overripe pieces. Mushy strawberries can infect the whole batch and cause them to spoil more quickly. Berries should be eaten within a couple of days of purchase — they are highly perishable despite your best efforts. You can choose to freeze strawberries by spreading them out in a single layer on a cookie sheet and sticking them in the freezer. Once frozen, transfer them to a plastic baggie. Strawberries can be kept in the freezer for up to one year.
Preparing: First, rinse the berries with the leafy cap on. Removing the cap before washing will cause the berries to absorb water. Using a paring knife, remove the leafy cap and the white "hull." Once cleaned and cut, strawberries can be eaten plain, added to the top of low- or nonfat yogurt or whole-grain cereal, or dipped in dark chocolate. There's no need to add any sugar — the natural sweetness of the berry should satisfy all on its own!


