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Miller County Newsletters
Haley's Comment
All About Strawberries
April 25, 2007
 Handling and Storing Fresh Strawberries
- Never wash strawberries or remove caps until just before using them.
Removing the cap early can reduce the flavor, texture, and nutrient quality.
- Refrigerate strawberries immediately after purchasing.
- Once the berries are picked, use them as soon after purchase date as
possible to insure the best color and appearance as well as the highest
nutritional value.
- Wash strawberries in a colander or large strainer and rinse with a gentle
spray of cool water.
- Always remove bruised, rotted or molded berries before storing.
- Store strawberries only for a couple of days in the refrigerator. If they
are held longer, a grey mold will grow.
- For optimal storage, remove berries from their containers and arrange
them no more than two berries deep in a shallow container or tray covered with
waxed paper or plastic wrap.
Strawberry Balsamico
Chef Adam Hanry
The Winthrop Rockefeller Center, U of A System
1 pint fresh strawberries, sliced
½ cup balsamic vinegar
½ cup + 2 tablespoons sugar
Slice strawberries and set aside. In a small saucepan, bring vinegar to a
nice simmer. Add sugar until dissolved. Add strawberries & cook until just
warmed & coated through. Remove from heat; let cool. Place mixture in blender
and blend until smooth. Add more sliced strawberries. Pour over vanilla ice
cream, strawberry shortcake, or cheese cake.
The American Indians were already eating strawberries when the Colonists
arrived. The crushed berries were mixed with corn meal & baked into strawberry
bread. After trying this, Colonists developed their own version of the recipe
and Strawberry Shortcake was born.
Did You Know?
On the average, there are 200 tiny seeds in every strawberry. If all the
strawberries produced in California (the world's largest producer) were laid
berry to berry, they would wrap around the world 15 times. That's enough
strawberries to provide every U.S. household with 12 pint baskets.
Strawberry Facts
- Strawberries were cultivated in Ancient Rome.
- They were used as medicinal herbs in the 13th century.
- The strawberry you eat is not really a fruit or a berry, but is an
enlarged receptacle of the flowers.
- Strawberries are grown in every state in the U.S., as well as in every
province of Canada.
- The strawberry is a member of the rose family.
- In Belgium, there is a museum dedicated to strawberries.
- 1 cup of strawberries has only 53 calories, zero cholesterol, and zero
fat.
- Strawberries are high in vitamin C, potassium, and antioxidants.
- Strawberries are the only fruit with seeds on the outside instead of on
the inside.
- Eight strawberries provide 16% of your daily supply of fiber and provide
140% of the recommended daily intake of vitamin C for kids.
- Strawberries are the first fruit to ripen in the spring.
Freezing Berries
Freezing is recommended for long-term storage. All berries can be prepared
with or without sugar or syrup. They can be whole, chopped, sliced, mashed, or
pureed. For freezing, they should be packed in an airtight container, leaving
1-inch head space.
WITHOUT SUGAR: Frozen berries should be used within 3 months.
WITH SUGAR: Berries can be safely frozen for up to one year. The flavor,
appearance, quality and nutritional value are enhanced when sugar or other
sweeteners are added.
LABELING: Label your container with the exact contents, date, and amount of
sugar or other sweetener added. Work with small amounts of fruit and freeze
immediately in the coldest part of the freezer.
Measuring Berries
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 ⅔ cup pureed berries
1 cup = about 4 ounces
We appreciate your feedback!
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