- Contain phytonutrients that are possibly responsible for anti-inflammatory benefits
- May play a role in reducing total cholesterol and low density lipoprotein (LDL) cholesterol levels
- Polyphenols found in strawberries may play a role in keeping blood glucose levels in check.
- The greatest harvest comes in late spring & lasts through the beginning of late autumn
- Bright red, shiny, and plump
- Avoid soft spots, mold, or white shoulders
- At farmers markets look for organic or heirloom varieties which are especially flavorful and sweet
- Most agree that after two days of storage time, strawberries will begin losing their vitamin C and antioxidant content.
- Keep in an air-tight container in the fridge & avoid washing until directly before use
- If you notice any mold on any of the strawberries, be sure to remove those prior to storing
- Eat within 3-5 days
- To freeze, wash & hull, place on a plate to dry, put the plate in the freezer, and once frozen transfer them to a sealed container or freezer bag for up to 2 months
- Make a strawberry salsa by adding pineapple, red onion, cilantro, jalapeno, and sugar
- Puree and add lemon juice and maple syrup or honey if berries are tart for a quick sauce to go with yogurt or waffles
- Combine with balsamic vinegar and a pinch of sugar to make balsamic strawberries
- Grill on skewers by adding some brown sugar
- Mora, Kati. (2014, June 24). “Kati Mora: It’s officially berry season in mid-Michigan.” Retrieved from http://www.themorningsun.com/lifestyle/20140624/kati-mora-its-officially-berry-season-in-mid-michigan
- “Happiness.” Prevention. August 2014. 99.
- Young, Grace. “Berry, Berry Good.” Weightwatchers. May/June 2016. 69-70.