It’s strawberry season here in Ontario, which means I’ll be eating my weight in these ruby red fruits. While you may love them for their deliciously sweet flavour, make no mistake, strawberries are among the best foods for you.
Why we love strawberries: They rival citrus fruits for vitamin C content, and are packed with antioxidants, too. Anthocyanins are potent antioxidants that give strawberries their vivid red colour, help reduce inflammation and may also curb the growth of cancer cells. They’re low in calories and high in fibre, folate and potassium.
How to use them: Look for organic berries that are red all the way to the tip, a sign that they’re fully ripe (strawberries don’t ripen after picking). Beware of mould: It spreads quickly from berry to berry. If you’re not using your strawberries immediately, look through the container and pick out any spoiled ones. Plan to eat the berries within a day or two.
Although strawberries taste best when they’re in season, freezing them preserves their freshness to use year-round. To freeze, wash whole berries, remove the leafy portion on top and pat the berries dry. Spread them out on a baking sheet and freeze until solid. Transfer to a sealable glass container.