Enjoy summertime favorite strawberry now
June 11, 2013 11:28AM
and Spinach Salad
This spring salad is teaming with Vitamin A and Vitamin C. The bright green of the spinach and contrasting red of the strawberries is beautiful and the flavors are excellent together.
1 pint fresh strawberries
2 bunches fresh spinach
1/2 cup sugar
1 1/2 tablespoons minced green onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/2 cup olive oil
1/2 cup balsamic or cider vinegar
2 tablespoons sesame seeds
1. Wash strawberries under cool running water. Remove caps and set aside to drain.
2. Wash spinach and remove large tough stems. Tear large leaves into small pieces. Drain.
3. In a medium bowl combine remaining ingredients and whisk together.
4. Slice strawberries into halves or quarters and place in a large bowl. Add dry spinach.
5. Pour dressing over all and toss.
Makes 8 servings
Strawberry Banana Power Shake
This is a great breakfast shake. It is quick and nutritious. Eliminate the jam, if desired and use an additional 1/2 cup strawberries.
1 cup skim milk
3 tablespoons wheat germ
1 tablespoon strawberry jam
1/2 cup sliced strawberries
1 small very ripe banana
4 ice cubes
Place all ingredients in a blender; blend on high speed until smooth, scraping down ingredients in blender if necessary. Divide into two tall glasses and drink with a straw. Makes 2 servings.
Updated: July 13, 2013 6:03AM
Over 53% of 7- to 9-year-olds picked strawberries as their favorite fruit. It is definitely one of my favorites too! And this is strawberry season. Enjoy fresh strawberries right now.
Selecting Commercial Berries at the Grocery
Look for bright red berries with fresh green caps on. When you remove the caps you tear cells in the berries, activating ascorbic acid oxidase, an enzyme that destroys Vitamin C.
Visually check each package, making sure there are no signs of mold growth.
If one berry is molded, mold spores will have traveled throughout the entire package. Research has linked mold to some forms of cancer, always avoid moldy berries.
When purchasing strawberries by the pound, one-and-a-half pounds equal one quart. This will yield about four cups of sliced strawberries.
Handling & Storage
Use strawberries as soon after harvesting or purchasing as possible. Refrigerator storage does not improve the quality of fresh strawberries. Berries should not be left at room temperature for more than a few hours.
Warm temperatures cause a browning effect in strawberries. The pigments that make strawberries red, anthocyanin, are heat sensitive. They break apart and turn brown when exposed to heat. Strawberries also lose heat-sensitive Vitamin C during browning, heating and cooking.
Store unwashed berries loosely covered with plastic wrap in the coldest part of your refrigerator for two to three days at most. Do not wash berries until ready to use.
To wash, place berries in a colander and rinse under cold running water. Do not allow berries to set in water as they will lose color and flavor.
After washing, remove the green cap with a plastic-tipped vegetable peeler or paring knife without removing any of the fruit.