[funhealthcare.com] Well, nearly. Right now strawberries are enjoying a boom, with an unprecedented 63 million pounds per week flowing out of California fields and into farmers’ markets, greengrocers, and supermarkets across the land. So it’s time to take advantage of this abundance during the peak of the season and add some strawberries into your daily diet.
Strawberries are a fantastic source of vitamin C, with over 100mg in one cup. That same cup only contains about 50 calories and can be used in just about every meal of the day, including snacks and dessert. Choosing the right berries is the first step. Chef Luca Rutigliano, head chef at CordeValle Resort in the heart of California’s strawberry fields, recommends the following:
1) Choose strawberries with a consistent red color from top to bottom.
2) Make sure the stem is green and the skin is shiny and firm.
3) Inspect berries in container for signs of bruising or mold.
4) Refrigerate strawberries immediately after purchasing.
5) Before eating, rinse under cool water, pat dry and then remove stems.
Just as vital as preparation is the storage of those strawberries. Because they can be bought in larger quantities such as 3-packs, half flats, and flats, it is vital to keep them properly refrigerated until use. Do not wash prior to refrigeration, save this for right before you eat or prepare the berries to keep them from getting moldy or mushy.
If you want to freeze those berries for future use, Chef Rutigliano suggests that you rinse and gently blot dry, slice stem off and place cut side down on the wax-paper lined cookie sheet. Place in freezer for 24 hours and then transfer to ziploc storage bag for future use. By using this IQF (individual quick freeze) method, the berries will not stick together and be simple to pour out for smoothies and for use in recipes.
source:healthnews.com
