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Tuesday, May 30, 2017
Seeing pints of strawberries is a welcome sight at farmers' markets! When they are in season, strawberries tend to be easier to find, taste sweeter, and cost less than what we pay during the winter.
Eating strawberries fresh as a snack is a great way to enjoy this sweet fruit. They also work great in easy recipes, like our Breakfast Parfait.
Strawberries Nutrition: Strawberries are high in vitamin C, boasting more than citrus fruits when comparing ounce to ounce. Strawberries are also a high in folate, an important nutrient for your body's cell and tissue growth.
Strawberries Selection: Look for berries that are bright red, firm, and without bruises, soft spots, or mold. Make sure that the green caps on top are attached. If the caps are removed, an enzyme called ascorbic acid oxidase is released, which destroys vitamin C.
Strawberries Storage: You can store strawberries in the refrigerator for 1-3 days after purchase. Do not wash them until right before use!
Strawberries Preparation: Rinse strawberries using a colander under clean, cool running water. Trim off green tops before eating.
Recipe: Breakfast Parfait
- 2 cups canned or fresh fruit, diced (if canned, choose light syrup or juice pack)
- 2 bananas, peeled and sliced into discs
- 1 cup strawberries
- 1 ½ cups plain or vanilla yogurt
- ½ cup granola
- If using canned fruit, drain liquid from fruit.
- In glasses or small dishes, layer diced fruit, sliced bananas, and berries.
- Spread yogurt over layered fruit.
- Sprinkle granola on top and serve immediately or store in refrigerator, covered.
Nutrition Facts (per serving): 180 calories, 3 g fat, 50 mg sodium, 36 g total carbohydrate, 4 g fiber