In Season: Strawberries

I know in the summer some of us (uh…me!!) think about our waistline, so strawberries sound like sugar and dessert diet-killers. But the next time you think you’ll pass on strawberry dessert—think again! These juicy berries are a sodium-free, cholesterol-free, fat-free low calorie superfood packed with vitamins and antioxidants. (That’s a lot of free for big returns!) They are also good for magnesium and potassium.  So run out to the market while they are in season, pick the reddest strawberries you can find, and try a new recipe—or just pop a few like candy! (Balance and moderation, bien sûr.) Instead of thinking about the scales think about how you are helping your heart, skin, and immune system.

Why strawberries  are good for you

• They promote a healthy cardiovascular system
• Help increase HDL (aka good cholesterol)
• Help lower blood pressure
• Good  source of fibre
• Help prevent  various types of cancer by inhibiting cell growth
• Improve the immune system thanks to large amounts of vitamin C
• Reduce the signs of premature aging by helping your skin produce collagen and prevent wrinkles
• Help prevent cataracts and strengthen the eye’s cornea and retina
• Anti-inflammatory qualities help with arthritis and gout

Choosing + storage

• Choose firm plump berries that have a deep red color and green caps attached. Ignore the sad discolored boxes of strawberries even if they are on mad sale because they have nothing to offer you.

• As I have learned one too many times, strawberries perish quickly so it’s best to eat them shortly after buying. The longest time to keep strawberries with least nutrient loss is two days.

• Before storing in the fridge, check for and remove any moldy berries so they don’t contaminate the others. Don’t fool yourself with any timesaver ideas like pre-washing which really amounts to pre-perishing. Put them into a sealed plastic bag or in the crisper unwashed.
  
• Don’t leave strawberries out at room temperature or expose them to sun too long unless you want them spoiled or red stains from smooshy rotten berries all over your counter.
• Freezing strawberries is amazing for smoothies, and saving for later. Chop or leave whole, wash, pat dry and lay them out on a tray to freeze. A squeeze of lemon juice helps keep their color.  Once they are frozen throw them into a plastic freezer bag, label, et voila you have perfectly individually frozen berries for later use.

Now you have the facts*, try a few recipes for strawberries we rounded up for you. 

*I recommend doing a little research of your own about the health benefits of our in-season fruits and vegetables. For instance, while you might get a little over-excited about strawberries solving all your anti-aging and hypochondriacal issues, there has been research to suggest that the high levels of oxalates in strawberries is a bit problematic for people with a history of kidney and gallbladder issues. Do your own research and check with your doctor if necessary

A little MANNA from Paris…
– Freezer storage is a luxury in Paris. You can chop strawberries en masse, plastic bag them in whatever freezer space you might have, and that will work fine. The berries will most likely freeze in a clump and you might have to bust out the ice pick to separate them, but once you blend them they will taste the same as individually-frozen strawberries in my opinion.

– Picard frozen strawberries are an excellent option if you don’t have the time or desire to freeze your own.

Image via Mimi Thorisson for Manger