Whole Story

I have a lot of fond memories of really good food, and two of my greatest involve strawberries. The first came one spring day in Louisiana when my grandparents’ neighbor brought over a fresh strawberry pie. Unforgettable! I had always loved strawberries, and my mom would occasionally make strawberry shortcake but nothing seemed to come close to the pie I had that day. The second event happened on a chance stroll through a small village in France, about an hour north of Bordeaux. I happened upon a little roadside stand where a small elderly woman was selling her fresh strawberries. Never in my life have I ever tasted strawberries like those! They were oh-so-sweet and succulent, not even slightly acidic, and before I knew it, I had consumed the whole bag! Here I am with those strawberries in France. As a grownup, I have vowed that with each new spring, I will try at least two new strawberry recipes. This year I plan to start with strawberry coconut-milk “ice cream” made with vanilla beans and cardamom. Got some unique suggestions for the other new recipe? I’d love to hear them! Not surprisingly, strawberries are the most popular of all the berries around the world. They are members of the rose family and not really a berry at all! They’re “aggregate fruits” meaning they come from a flower that has a lot of “ovaries” or parts that ripen into edible fruit. Many flowers have one ovary, but the strawberry flower has many. Once pollinated, these “ovaries” swell up and form “fleshy receptacles” also known as strawberries — the delicious, juicy fruit we love to eat. Nutritionally speaking, strawberries get high marks! They support heart health and are packed with powerful antioxidants called polyphenols, which help keep cholesterol levels healthy. Eating just eight strawberries gives your body more vitamin C than an orange while also providing manganese and fiber. Strawberries are naturally low in sodium, low in calories and, like most fruits and vegetables, do not contain cholesterol or fat. Convinced to add more strawberries to your diet this spring? Here’s a good place to start:

• Eat them straight!
• Mix them into a fresh fruit salad.
• Add them to smoothies, fresh or frozen. Try this Strawberry Almond Butter Smoothie or our Strawberry Watermelon Cooler.
• Don’t be salad shy! Strawberries pair well with leafy greens; here’s proof with a Spinach and Strawberry Salad and an incredible Spring Salad with Strawberries and Creamy Orange-Avocado Dressing.
• Stir them into your yogurt or blend them into kefir.
• Eat them dipped in melted dark chocolate; try these Chocolate Dipped Strawberries.
• Try them chopped with walnuts and a sprinkling of unsweetened grated coconut.
• Stir them into vanilla dairy or non-dairy ice cream or frozen yogurt. Here’s an outrageously delicious recipe for Strawberries and Ice Cream with Balsamic Vinegar Reduction.
• Make natural gelatin and stir in chopped strawberries.
• Spoon them over a bowl of chocolate sorbet.
• Make your favorite spring or summertime tea, pour over ice and garnish with fresh strawberries.
• Slice or halve fresh strawberries and put them in the bottom of a pitcher. Add water and enjoy the subtle, fresh flavor of strawberry water. Great with sparkling water, too!
• Puree fresh or frozen strawberries and freeze into popsicles. Here’s a great idea for Strawberry Orange Popsicles.
• Stir them into cream cheese, ricotta cheese or cottage cheese.
• Serve them on top of fresh mozzarella with a sprig of mint.
• Turn them into a sandwich – no kidding! Here’s a recipe for a Cucumber Sandwich with Strawberries and Watercress.
• Make your favorite strawberry pie or try our No-Bake Strawberry Pie.
• In the mood for cake? Try sliced strawberries over angel food cake, pound cake or any favorite cake. Or add strawberries to your batter like in this Dairy-Free Strawberry Cake.
• Make a vinaigrette dressing and blend in ¼ cup fresh strawberries.
• Make strawberry salsa and spoon it over grilled fish. Here’s our Grilled Wild Alaska Salmon with Strawberry-Cucumber Salsa.

When shopping, look for strawberries with a bright red color and a leafy green cap. Don’t wash until just before using. If storing, keep them uncovered in a bowl in the refrigerator. Un-washed strawberries should keep for about three to four days. Are you ready for your springtime strawberry soiree? I’d love to hear your recipes and ideas!