Strawberries
trawberries in February? You bet! These locally grown berries are a nutritious winter treat that we Californians are lucky to have. Here's a little fun fact for you: each strawberry contains an average of 200 seeds!
Strawberries rank among the top three fruits in terms of antioxidant power. Aside from the antioxidant vitamin C, strawberries contain the phytonutrient ellagic acid. Ellagic acid may help lower cholesterol levels and, in turn, help prevent heart disease. This phytonutrient is also believed to help fight off carcinogens in the body, which may help reduce the risk of certain cancers. These ruby berries also contain folate, which may help reduce the risks of birth defects and cardiovascular disease.
A half-cup serving (about 5 berries) contains just 25 calories, 2 grams of fiber, and about 80% of your daily value of vitamin C.
Strawberries taste the best when they are locally grown and in season. In California, the season starts now and lasts until late summer/early fall. Check the produce tag to see where your strawberries are grown and then look for plump, bright red berries. Use your nose to sniff out their sweet fragrance-that's the best test for finding tasty strawberries. Make sure there are no crushed or moldy berries lurking at the bottom of the package, too. Once you get them home, do not wash them until just before you eat them, since the water will draw the moisture out of the fruit and cause them to spoil quickly. Pick out any soft or bruised fruit for immediate consumption and blot the rest dry with a paper towel. You can return them to their original packaging with a fresh paper towel on the bottom, or spread them in a shallow dish, cover them with paper towels, and wrap the whole dish in plastic wrap. Store them in the refrigerator. To prepare strawberries, first rinse the fruit under cold running water. Use a paring knife to hull them: Use the knife tip to cut around the green caps, called the calyx, and dig out the white core attached to the leaves. Always wash before hulling to prevent excess water absorption.
Strawberries can be eaten raw and unhulled, tossed in salads, blended in beverages, and cooked in sauces and soups. This month, try my recipes for Strawberry Sundae Pie and Winter Green Salad with Strawberries.
customer at Century City has asked me to make over his ice cream pie recipe, since it's so easy to make, but is so loaded with saturated fat and calories. I've made a simple crust from sliced strawberries and dark chocolate and replaced ice cream with frozen yogurt. The sliced strawberries and dark chocolate make this an antioxidant-rich dessert. This new recipe is reduced by 160 calories, 13 grams of fat, and 6 grams saturated fat.