1. Savoring Summer
Strawberries
Isn’t it great when something that tastes great is great for our bodies, too? That’s
the case with strawberries. A sweet treat, strawberries are also packed with
nutrients like vitamin C (a single cup of fresh strawberries meets the daily
recommended dose of C), fiber (8 strawberries have 12% of the Daily Value),
potassium, and folate – yet is also low in sugar and calories (8 fresh strawberries
have 7 grams of sugar and 45 calories).
Strawberries (along with cherries and grapes) also happen to be a source of
ellagic acid, which, studies show, helps prevent carcinogens from turning healthy
cells into cancerous ones.
Although strawberries are terrific eaten as nature presents them, a fantastic
recipe is another way to enjoy the sweet fruit. Try gourmandia.com for
fantastic strawberry recipes on videos. Then use these simple tips to make the
most of the strawberries you’re using.
How to buy
Strawberries should be firm and shiny, with a strong fragrance. Look for berries
that are nearly all bright red, with bright green caps. It’s tempting to purchase

2. large, fat strawberries, but usually smaller ones have better flavor. The berry
should have no mushy or dark spots, and the seeds should be evenly distributed
along the outer flesh.
Although strawberries are commonly sold in containers, this is not the best way to
buy them. Often, containers are a mixture of good-looking and poor-quality
berries. If any of the berries have dark spots or mildew, the rest of the berries will
quickly be ruined, too. Therefore, always examine containers closely and avoid any
showing signs of dripping fruit.
If you choose to pick your strawberries, either from your own garden or from a
local farm, look first for berries near the bottom of the plant. These are often the
most ripe. Strawberries will not continue ripening once they are picked. To help
prevent bruising, twist strawberries from the vine, instead of pulling.
Try not to buy more strawberries than you need, since they don’t keep for long.
One pint of fresh strawberries equals about 3 1/4 cups of whole berries and 2 1/4
cups of sliced berries.
How to store
Strawberries only last about four days in the refrigerator. For best flavor, use them
as soon as possible. To make them last longer, refrigerate strawberries with their
stems on, in an uncovered colander. This gives them some air circulation.
As soon as you bring them home, sort through what you have and throw out any
berries with mildew or dark spots.
Do not wash the strawberries until just before you use them. Then, simply rinse
them in cool water and pat dry. Wait until after the fruit is washed to remove the
caps. Washing the berries after removing the caps allows water to seep into the
fruit and ruin the texture and flavor.
How to freeze

3. If you buy too many strawberries, or you find them for an excellent price, they can
be frozen. For best results, chill the berry in ice water, then quickly pat dry. Place in
a freezer-proof container but leave “head room” of about one inch.
To help prevent darkening, use ascorbic acid (which is just vitamin C) packaged for
this purpose.
If you want to freeze the crushed or sliced strawberries, use a dry pack: Sprinkle
the berries with 1/3 to ¾ cup of sugar per quart of fruit. To dissolve the sugar,
gently turn the berries over with a spoon. When the sugar is completely dissolved,
package the mixture and freeze immediately.
If you wish to freeze whole strawberries, use a syrup pack: Create a syrup by
combining 1 cup of sugar with 1 ¼ cups water. Stir until the sugar is completely
dissolved. Add about ½ cup of syrup over every pint of whole strawberries that are
already packaged for freezing. Freeze immediately.