Strawberries

Strawberries are sugar-sweet, affordable, and omnipresent — even if you can't pick your own, you'll find pints and quarts of them at roadside stands and red seas of them in the produce aisle.  These berries are delicious on their own, sprinkled with sugar, or in breakfast recipes, desserts, and even salads.

Nutrition:  Strawberries are fat free; saturated fat free; sodium free; cholesterol free; high in vitamin C; high in folate. They are rich in several antioxidants that have anti-inflammatory properties, including helping to prevent atherosclerosis (hardened arteries) and to suppress the progression of cancerous tumours. 

In Season:  Fresh strawberries are available year-round in many regions of the country, with the peak season from April to June.

How to Select:  Choose shiny, firm strawberries with a bright red color. Caps should be fresh, green and intact. Avoid shriveled, mushy or leaky berries.

How to Store:  If using right away, it's best not to refrigerate them. Otherwise, lay the berries flat on a paper-towel-lined plate and refrigerate for up to 2 days. Do not rinse or hull until ready to use.

Did you know?  On average, there are 200 tiny seeds on every strawberry. The flavour and colour of strawberries is enhanced by balsamic vinegar. For a fabulous dessert, drizzle balsamic vinegar over ripe strawberries and serve with vanilla ice cream.