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Strawberries
April 2008Strawberries are not only good to eat; they are also "good for us." They are an especially tasty source of vitamin C (ascorbic acid). In fact, one cup of fresh strawberries provides about 88 milligrams of ascorbic acid, which more than meets the Recommended Daily Dietary allowance of 45 milligrams for the average adult. Vitamin C is well retained when the strawberries are handled carefully. Capping, injuring, cutting, or juicing, however, will reduce the vitamin content.
Strawberries are low in calories: one cup of unsweetened strawberries has only 55 calories. So if you are on a reducing diet, use strawberries to add flavor, food value, and pleasure to meals. You can even eat some as a between-meal snack.
When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps. The caps should be bright green, fresh looking and fully attached.
Strawberries do not ripen after they have been harvested, so choose strawberries that have been picked fully ripened. They should have bright red color, natural shine and fresh looking green caps.
Select berries that are in dry; unstained containers (stained containers may indicate oversoft berries that are not freshly picked). Mold on berries spreads quickly. Never leave a moldy berry next to a good one.
Strawberry Equivalents:
1 basket = 1 pint strawberries
1 cup sliced fresh berries = 10 oz package of frozen sweetened berries
1 pint = 3 1/4 cups whole berries or 2 1/4 cups sliced berries or 1 2/3 cups pureed berries
1 pint = about 12 very large stemmed berries to about 36 smaller berries
1 quart weighs 1 1/4 to 1 1/2 pounds and yields 4 to 5 servings
1 1/2 quarts are needed for one 9-inch pie
20 oz. frozen berries = about 4 cups whole berries
Storing and Preparing Strawberries:
Before using or storing, sort through the strawberries and separate the soft ones from the firm, fully ripe berries. Discard any mushy or spoiled berries.
Store them in a colander in the refrigerator. This allows the cold air to circulate around them. Do not cover them.
Prepare strawberries for serving by rinsing with caps still attached under a gentle spray of cool water; pat dry with a paper towel. (Don't remove the caps before washing; the caps keep the water from breaking down the texture and flavor inside the berries.). Wash the berries just before you plan to use them. Use as soon as possible.
TIP: To keep strawberries from absorbing large quantities of water when washing them, place in a salad spinner to remove excess water.
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