May is National Strawberry Month. An opportunity to learn more about strawberries.
The cultivated, large-fruited strawberry originated in Europe in the 18th century when they were bred with species introduced from the New World. Strawberries can be found in North America, South America, Europe, some parts of Africa and East Asia.
Nutrients: vitamin C, fibre, folate (B9), manganese, potassium, copper
May help with: cardiovascular disease, high cholesterol, diabetes, cancer, high blood pressureMay 17th Week Food Focus - Strawberries by EAT For Life By Marsha
Recipes this week:
- Strawberry Gratin
- Double Strawberry Cookies
- Strawberry and Cream Cupcakes
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You can find out more about the Strawberry plant species (Fragaria genus) at https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7037259/
Season: Strawberries are available year-round with peak supply spring through summer
Choose plump, bright red berries with green, fresh looking caps. The size of the berry is not important; all strawberries, large or small, can be sweet and juicy.
Avoid strawberries with limp or spoiled green caps. Also strawberries with mold, excess moisture or damage.
Wash strawberries just before eating. Can be left out on the counter for a few hours, covered in a light dish towel or moist paper towel. For longer storage, wrap in plastic to keep from drying out, refrigerate, and use within a week. For best flavour, allow it to come to room temperature before eating.
How to enjoy:
- Raw, whole, or sliced
- In a smoothie
sources: staying healthy with nutrition, field guide to produce, foods for health, eat well be well, healthline.com, factyhealth.com