Strawberry Nutrifacts
You'll fall in love with how good for you they are. Low in fat and calories, high in fiber, potassium, folic acid and antioxidants, eight medium-size strawberries have more vitamin C than an orange.One cup of strawberries contains 45 calories, 0 g fat, 0 g cholesterol, 1 mg sodium, 11 g carbo., 3 g fiber, 7 g sugar and 1 g protein.
Enjoy strawberries in these recipes.
How Strawberries Got Their Name
Strawberries are actually members of the rose family and grew wild for centuries in the Americas and Europe. The cultivated berries we see today are the result of crossbreeding.There are several theories on the derivation of their name. One has it that early English children threaded berries onto straws and sold them in the marketplace "by the straw." Another claims the name represents the spreading nature of the plant runners which are strewn, or "strawed," over the ground.
Long a favorite on the noble tables of old, strawberries were also used to landscape stately English and French gardens. And while the bluebloods were gobbling up the plump berries, American Indians were honoring them in special ceremonies. But their food value was not lost on them. They crushed strawberries with meal in a mortar to make strawberry bread, a precursor to strawberry shortcake.
Picking Tips
- Choose bright-red, plump berries that have fresh green caps attached.
- Strawberries should have a potent fragrance. Those without it generally aren't ripe and strawberries do not ripen after harvesting.
Refrigerator Storage
Store them, unwashed, in a container with a dry paper towel placed at the bottom. Separate berries by layering them with paper towels and refrigerate. Cover loosely.For Best Flavor
Allow strawberries to come to room temperature before serving.Cleaning
Wash berries just prior to serving and BEFORE hulling under a gentle spray of cool water. Then remove the hull. This prevents water from getting into the berry and crystallizing as it freezes, breaking down the pulp and turning them to mush.Freezer Storage
- Spread whole or sliced strawberries on a parchment-lined baking pan and freeze. Transfer to plastic freezer bags, removing all the air. It's best not to thaw berries before using them in a recipe. Frozen or partially thawed berries work best in smoothies, muffins, quickbreads, sauces and other items that will require additional cooling. Fruit tarts and certain other desserts require fresh, never-frozen berries.
- Sliced strawberries can also be frozen in simple syrup -- mix equal parts sugar and water in a saucepan, bring to a boil, reduce heat, simmer 5 minutes, and cool completely. To freeze, place 1 cup sliced strawberries in a freezer bag with 1/2 cup simple syrup.
