It's strawberry time - - The News for South Mississippi

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It's strawberry time

It is Strawberry time!  You just have to love those delicious naturally sweet fruits.  Enjoy these tips for working with strawberries.

Ounce for ounce, strawberries have more Vitamin C than citrus fruit.  According to the American Cancer Society, foods rich in Vitamin C may lower the risk of cancers of the gastrointestinal tract.  One cup of fresh strawberries sliced is 50 calories.  Strawberries also are a great source of Potassium, Folate, and Vitamin A.

When Measuring Strawberries

  • 1 ½ pounds = 2 pints or 1 quart
  • 1 small basket = 1 pint
  • 1 pint = 3 ¼ cups whole berries
  • 1 pint = 2 ¼ cups sliced berries
  • 1 pint = 1 2/3 cup pureed berries
  • 1 cup = about 4 ounces

Selecting and Care of Strawberries

Strawberries will not ripen further after picking.  So, choose ones that are brightly colored, firm, with the caps attached.

When you bring home a box of berries, gently empty it and check the fruit.  Use soft, overripe berries for eating right away.  Throw in the compost pile any smashed or moldy berries.  Then store them in the refrigerator, loosely covered with plastic wrap or a paper towel until ready to eat.  Use berries within one to two days and prepare as you need them to preserve their nutritional content.

Fresh strawberries taste great right from the garden, but here are some recipes for a little variety.

Strawberry Dip

  •  3 oz. low-fat cream cheese, softened
  •  Tbsp. sugar
  • 8 oz. vanilla yogurt
  •  c. crushed fresh strawberries

Blend cream cheese and sugar.  Beat in yogurt and crushed strawberries.  Refrigerate until serving time.  Serve with fresh sliced fruit and berries.

Morning Shake (Serves 2)

  •  1 c. low-fat milk
  • 1 c. sliced strawberries
  • 3 Tbsp. frozen orange juice concentrate
  • ½ tsp. vanilla extract

Put all ingredients in blender.  Cover and blend until smooth.  Serve at once.

Strawberry and Spinach Salad

This spring salad is teaming with Vitamin A and Vitamin C.  The bright green of the spinach and contrasting red of the strawberries is beautiful and the flavors are excellent together.

  • 1 pint fresh strawberries
  • 2 bunches fresh spinach
  • 1/3 c. sugar
  • 1 ½ Tbsp. minced green onion
  • ½ tsp. Worcestershire sauce
  • ½ tsp. paprika
  • ½ c. olive oil
  • ½ c. balsamic or cider vinegar
  • 2 Tbsp. sesame seeds

Wash strawberries under cool running water.  Remove caps and set aside to drain.

Wash spinach and remove large tough stems.  Tear large leaves into small pieces.  Drain.

In a medium bowl, combine remaining ingredients and whisk together. 

Slice strawberries into halves or quarters and place in a large bowl.  Add dry spinach.

 Pour dressing over all and toss.

For more information, contact: 

Nancy A. Freeman, County Director
Harrison County Extension Service 
(228) 865-4227

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