It’s my favorite time of year; my strawberry plants are flourishing with vibrant juicy strawberries. Each day when I get home from work, I am excited to see new berries that have ripened from the day before.
I have noticed that my plants started producing berries about a week and a half later than they did last year. A little bit of sunshine did the trick, my little green strawberries are finally turning bright red.
Nutrition
According to The Dietary Guidelines for Americans it is recommended to consume two cups of fruit per day. Strawberries are an excellent choice as they provide many health benefits such as boosting brain power, strengthens our immune systems, and are heart-healthy.
Strawberries provide us with a lot of nutrients and are naturally low in sugar. Strawberries have less sugar than other fruits like apples and bananas. Strawberries are packed with vitamin C, antioxidants, fiber, and potassium.
Selection and Storage
Selecting strawberries is important to ensure you are getting ripe and juicy berries. Strawberries don’t ripen after being picked. Look for berries that are full of color and are firm. When purchasing strawberries check the packaging to avoid purchasing berries that might have signs of mold growth.
Once you have purchased or picked your berries store them in the refrigerator. Make sure to wash your berries in cool water and only wash as many as you plan to consume or prepare at a time. If you have extra strawberries they can be stored in the freezer, canned, or used in various recipes.
If I have extra strawberries, I enjoy sharing them with my friends and family. I usually keep a small bag of berries to freeze and use in smoothies during the summer. Smoothies are my favorite on hot days; they are refreshing and can provide us with a lot of nutrients.
Check out this Very Berry Smoothie recipe from MyPlate.gov
Ingredients
- 1 cup frozen strawberries
- 1 cup frozen raspberries
- 1 cup pineapple chunks
- 1 banana
- 1 cup skim milk (or almond milk)
- 1 1/2 cups ice
Directions
- Peel and slice the banana.
- Gather all ingredients and combine in a blender.
- Cover and blend until smooth.
- Serve right away or pour into ice cube trays and freeze. During the week, pop out the cubes for a quick on-the-go breakfast.
Strawberries are so versatile, they can be used to top yogurt or oatmeal, added to smoothies, or made into jam or jelly. Strawberries are used for a variety of desserts like pie, strawberry shortcake, or strawberry poke cake.
Strawberries are also great for snacking or adding to water to give it some flavor. Try topping your favorite mixed green salad this summer with sliced strawberries.
Kaitlynn Henninge is an OSU Extension Family & Consumer Sciences Educator and may be reached at 330-264-8722 or henninge.5@osu.edu
CFAES provides research and related educational programs to clientele on a nondiscriminatory basis. For more information, visit cfaesdiversity.osu.edu
This article was previously published in The Daily Record.