The June strawberries are in! Eat them straight out of the bowl or turn them into a decadent dessert or a savory starter. Did you know that strawberries are loaded with vitamins and nutrients such as vitamins C and A, folates and calcium?
Tip! To prolong the life of strawberries, don’t take them out of the carton to wash them until you are ready to eat them. The added moisture from the rinsing will hasten the rotting process. When you are ready to eat the berries, give them a good rinse and toss any modly ones away. If you have leftovers, you can store them in the fridge in either a plastic container or a plastic bag, but wrap them once in a paper towel as well. If you don’t think you’ll use the berries within a few days, freeze ’em. They are wonderful as a smoothie ingredient.
Rachael Ray recipes using fresh strawberries
Here are some useful facts about strawberries from the University of Illinois:
1 1/2 pounds = 2 pints or 1 quart
1 small basket = 1 pint
1 pint = 3 1/4 cups whole berries
1 pint = 2 1/4 cups sliced berries
1 pint – 1 2/3 cup pureed berries
1 cup = about 4 ounces