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Fresh Strawberries
by Sheri Allen
Spring has arrived, bringing with it the sweet start of strawberry
season. Strawberries, the first fruit to ripen in spring, are enjoyed
all over the world, with native forms growing on every continent except
Africa and Australia. Families in 94% of American households eat
strawberries, which were selected as the favorite fruit by more than
half of all 7 to 9 year olds.
In addition to being delicious, strawberries are very nutritious.
Ancient Romans prized strawberries for their medicinal value, believing
the berries alleviated symptoms of melancholy, fainting, inflammation,
fevers, throat infections, kidney stones, halitosis, attacks of gout and
diseases of the blood, liver and spleen. In fact, strawberries are very
high in vitamin C, containing more vitamin C than a medium orange.
Vitamin C helps your body heal, resist infections and maintain healthy
bones, gums and teeth. Strawberries are also high in antioxidants and
fiber, as well as a source of iron, calcium, folate and vitamin A.
Whether you buy your strawberries from a local farmer's market or the
nearest chain grocery store, take time to select the sweetest, ripest
berries. Look for bright red berries with fresh green caps. Make sure
there are no signs of mold growth in the package; if one berry has mold,
then you can be sure mold spores have spread throughout the entire
package. One-and-a-half pounds of strawberries equals one quart, which
will give you about four cups of sliced strawberries.
As soon as you get home with your strawberries, put them in a shallow
container, cover them loosely with plastic wrap and store them in the
coldest part of your refrigerator for two to three days at most. Do not
wash the berries until you are ready to use them. To wash your
strawberries, put them in a colander and rinse them under cold running
water. Then, just remove the green caps with a paring knife or the tip
of a vegetable peeler. Now, you're ready to eat your strawberries or use
them in your favorite recipe.
Fabulous Stawberrry Muffins
2 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups milk
1/3 cup melted butter
2 eggs, slightly beaten
1 tsp vanilla
1 pint fresh strawberries, hulled and chopped
Preheat oven to 400°F. Spray muffin tin with nonstick cooking spray or
line muffin cups with paper cupcake liners. In a large bowl combine the
flour, sugar, baking powder, baking soda and salt. Stir until all
ingredients are well blended.
In another bowl, whisk together the buttermilk, butter, eggs and
vanilla. Make a well in the middle of the dry ingredients, pour liquid
mixture in and add the strawberries. Using a large spoon, gently fold
ingredients just until moist. Do not over mix.
Spoon the batter evenly into 12 muffin cups. Bake 20 to 25 minutes.
Makes 12 muffins
Fresh Strawberry Pie
1 9-inch pastry shell, baked
4 cups fresh strawberries, hulled
1 cup granulated sugar
1/2 cup water
3 Tbsp cornstarch
1/4 tsp salt
1 tsp butter
1 cup whipped topping
Arrange 2 cups fresh strawberries, hulled side down, in cooled baked
pastry shell. Make a sauce with the remaining 2 cups of strawberries:
chop berries and heat them in a saucepan with sugar, water, cornstarch
and salt. Remove from heat when thickened and stir in butter. Wait for
the sauce to cool and pour it over the strawberries in pastry shell.
Chill for several hours.
When you're ready to serve, pipe, spoon or spread the whipped topping on
top of the pie.
Makes 1 pie
Tropical Strawberry Pie
8 oz. pkg. of cream cheese, softened
1/2 cup sugar
1 cup fresh strawberries, hulled and chopped
8 oz. can of crushed pineapple, undrained
1 cup grated coconut
8 oz. carton whipped topping, thawed
1 9-inch pastry shell, baked
With an electric mixer, cream together softened cream cheese and sugar
for 3 or 4 minutes on high speed. Stir the strawberries, crushed
pineapple, and coconut into the cream cheese mixture and mix well.
Carefully fold in half of the whipped topping until well-blended.
Reserve remaining whipped topping for garnish. Spread the filling in
baked pastry crust and chill for several hours.
When you're ready to serve, pipe, spoon or spread the whipped topping on
top of the pie. Makes 1 pie.
Of course, these three recipes aren't the only way to enjoy fresh
strawberries. They are delicious in smoothies, cakes, crisps, sauces,
salads and so much more, including just washed and hulled. So go ahead,
celebrate the arrival of spring and give your immune system a big boost.
Savor the sweet taste of nutritious strawberries.
About the author
Sherri Allen is the editor of an award-winning website devoted to topics
such as family, food, garden, home and money. For free articles,
information, tips, recipes, reviews and coloring pages, visit
www.SherriAllen.com
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