The strawberry (Fragaria virginiana) is a beautiful red colored fruit that is pleasing to both the eye and the palate. It has a red skin and red flesh and really dresses up any recipe it’s used in. The skin has little yellow seeds. On top of the strawberry is a green cap that may have leaves still attached when purchased.
There are many varieties of strawberries grown in the United States and most are grown by farmers but they also grow wild. This fruit can be very sweet when fully ripe and that’s when it’s at its most delicious.
Choosing the Best
Mature strawberries have a deep dark red color. The color of this fruit gets darker and darker as the berry ages. Strawberries do not continue ripening once they have been picked which is why people sometimes discover the fruit sold in the stores is not sweet. The strawberries were picked before they were ripe enough to be sweet.
The best strawberries will be a uniform red color and there will not be any colorless patches. Strawberries with white, green or yellow patches are going to taste sour because they are not even close to being ripe.
When buying strawberries, it’s important to check for mold and especially when they are in plastic containers. Just one bad strawberry can ruin most of the package. You can look for signs of juice that has run or excess moisture indicating a strawberry is rotting. Choose berries that are firm and dry and do not show signs of damage.
Strawberries must be refrigerated because they are very perishable. They should be eaten within a few days of purchase and the sooner the better because they will not stay fresh past a few days.
- Do not wash the strawberries
- Pick through the container looking for damaged or moldy berries
- Place whole strawberries in a container that allows some air circulation (can reuse original container)
You will not wash the strawberries until you are ready to eat them to avoid promoting the growth of mold. You should not cut them either until ready to use them in a salad or dessert.
After buying strawberries, check for damaged fruit that needs to be discarded. Place the remaining strawberries in a covered container that is placed on a refrigerator shelf.
Strawberries can be frozen as follows:
- Rinse the berries under cold water
- Pat dry
- Remove debris
- Discard damaged berries
- Place the remaining strawberries on a cookie sheet
- Once frozen, move the strawberries to a plastic bag in the freezer
Frozen strawberries can last up to 12 months. When they are thawed they will be softer than fruit that has not been frozen, but the nutritional quality and flavor will still be intact.
Preparing and Cooking
Fresh strawberries must be handled gently because they can be easily damaged or crushed. To prepare strawberries for eating or cooking is simple.
- Put strawberries in a strainer
- Gently run cold water over them
- Pat dry
- Remove any debris
- Cut off caps and stems with a paring knife
- Slice or leave whole
If you froze the strawberries they will need to be thawed completely unless they will be cooked in a recipe like strawberry pie or cobbler. If the frozen strawberries will be cooked, they can be used frozen.
Strawberries are delicious in fruit salads and desserts like cakes, pies and ice cream. Strawberry pie is a very special treat. Strawberry muffins, pancakes and scones are popular breakfast foods. Many people will add strawberries to a bowl of cereal or oatmeal. They can be added to protein or milkshakes too. Strawberries are turned into jam, jellies and sauces too.
The strawberry is anti-aging food. It contains plenty of phenol antioxidants which fight free radicals. Free radical damage to cells can lead to early aging and diseases like cancer. In addition, the phenols support efficient metabolic process as do the anthocyanins and the flavonoids. Strawberries contain high levels of Vitamin C and manganese.
The vitamins and minerals in strawberries also provide protection against heart disease. The fiber content aids digestion and works to prevent colon cancer from developing. Strawberries are high in fiber, magnesium, phosphorous, and potassium. These minerals are essential for healthy bones and the cardiovascular system.
Following are the primary nutrients found in one (1) cup of halved strawberries.
- Vitamin A – 18.2 I.U.
- Vitamin K – 3.3 mcg
- Vitamin C – 89.4 mg
- Dietary fiber – 3.0 g
- Folate – 36.5 mcg
- No cholesterol
- No saturate fat
- Calcium – 24.3 mg
- Phosphorous – 36.5 mg
- Potassium – 233 mg
- Magnesium – 19.8 mg
- Manganese – .6 mg
- Omega-3 fatty acids – 98.8 mg
- Omega-6 fatty acids – 137 mg
Strawberries are simply loaded with good nutrition and sweet flavor.