Strawberries
Fragrant members of the rose family, strawberries are best enjoyed from May through June, their peak season.
Look for plump, brightly colored berries that give off a pungent fragrance.
Be sure to check the underside of plastic containers for any unripe, bruised, or moldy berries; look for stains on cardboard pints, which could indicate some berries have been crushed.
Strawberries can be stored in the refrigerator for up to three days. For best results, place them in a single layer on a paper towel inside a moisture-proof container. Leave the caps on until you are ready to use the berries (to prevent the fruit from absorbing excess water) and do not wash them until just before eating.
One pint will yield about 2-cups of sliced berries.
Shakespeare and Strawberries!
Shakespeare in his plays speaks of apricots, mulberries, pomegranates, quinces, figs, gooseberries, and seems to have had a particular interest in strawberries, then considered by many to possess some special health giving qualities. In Henry V a courtier likens the emergence of the young king's virtues after a misspent youth to the virtue of the strawberry thriving under the nettle. Indeed, the fascination with medicinal plants and herbs long survived.
Nutrition
High in vitamin C and other cancer-fighting antioxidants, strawberries
also boast a lot of fiber, plus some iron and potassium. One cup of
sliced strawberries is a mere 50 calories, making them a fresh choice
for snacking.
Strawberries for Your Heart
Harvard researchers found that two or more servings per week may help reduce inflammation linked to clogging and hardening of the arteries. Both increase with age -- and boost your risk of heart attack.
Serving Strawberries
Slice strawberries to top shortbread or ice cream, or simply serve them whole. For an easy dessert full of vitamin C, drizzle sliced berries with balsamic vinegar or a splash of Champagne.
Recipe: Chocolate Dipped Strawberries
Although these strawberries in the recipe are dipped in real chocolate, they are only lightly covered. So one or even two strawberries at 2 grams of fat each still make a light and elegant summer brunch, luncheon or reception dessert. Enjoy them!
40 to 45 medium-large ripe strawberries, preferably still with stems and green leaves
10 to 12 oz. candy making quality milk or dark molding chocolate pieces *
Gently wash and thoroughly pat strawberries dry.
Place chocolate pieces in the top of a double boiler or in a stainless steel bowl over a pan of very hot (not boiling) water. Set heat so that water remains just below a simmer.
Stir melting chocolate frequently until smooth, taking care not to let water boil or steam to rise and settle in the pan of chocolate. Do not let melted chocolate exceed 115 degrees. If chocolate begins to go over 115 degrees remove pan or bowl from over top of water and set a side until temperature comes down.
Hold strawberries securely by their stems or leaves. Dip one at a time into chocolate to cover 2/3 to 3/4 of strawberry. Gently shake strawberry to remove excess chocolate and place on a wax paper lined baking sheet. Repeat with remaining strawberries, setting each about 1/2 inch apart from each other. Place in refrigerator if not serving immediately. Strawberries may be refrigerated up to 12 hours before serving.
Note: Molding chocolate can be purchased at any specialty candy or baking supply store. The chocolate pieces or chips found in the grocery store used for baking are not suitable for this recipe.
Yield: 40 to 45 strawberries each at approximately 70 calories; 2 grams total fat; 1 gram saturated fat; 1 milligram cholesterol; 13 grams carbohydrate; 3.3 grams dietary fiber; 1.2 grams protein; 6 milligrams sodium.
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See also:
Strawberry Pizza
Strawberry Pizza II
Strawberry Pretzel Squares
Creamy Strawberry Mold
Strawberry Muffins
Strawberry Banana Shake
Strawberry Salsa
Strawberry Squares
Strawberry Cobbler (Tasty Temptation Recipe)
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