Faster than a speeding bullet? No. Able to leap tall buildings in a single bound? Another no. But, hold on. While these superheroes may not be caped, they do pack a punch when it comes to flavor and nutrition. They carry a nutrient-dense arsenal of phytochemicals, fiber, vitamin C and potassium to fight the risk of heart disease, the development of some cancers, and high blood pressure. Strawberries are available year round in supermarkets, whether fresh or frozen, but nothing beats the taste of these red dynamos in summer months. Enjoy them fresh or freeze for later, but do it soon. They’ll be gone before you can say Wham! Powie! or Zap!
13 Things You Can Do With Strawberries
- Eat fresh – nothing else beats this.
- Top with light whipped topping or yogurt for a low-calorie dessert.
- Add to fresh greens for a summer salad.
- Thinly slice for a nut butter and strawberry sandwich.
- Use as a topping on pancakes or waffles.
- Chop finely into salsa with tomatoes, onions, cilantro, and lime juice.
- Skewer, grill, and drizzle with balsamic vinaigrette for a great summer side.
- Blend into smoothies.
- Combine with peaches, berries, or melons for a fruit salad.
- Incorporate into baked recipes like cakes, pies, and muffins.
- Use for preserves or jam.
- Pickle strawberries for use on meat sandwiches, salads, or paired with cheese.
- Purée strawberries for fun summer drinks like the one below.
Strawberry Smash Mocktail
- 3 strawberries, hulled and sliced
- 6 mint, basil, or cilantro leaves, plus more for garnish
- 1 ½ ounces sour mix
- 3 ounces seltzer water
- Place strawberries and your selected herb in a rocks glass. Smash the strawberries gently with a muddler until the berries are a pulp and the herbs are fragrant.
- Add sour mix to the glass and give it a stir. Fill the glass three-fourths full with ice. Top off with seltzer water.
- Garnish with a sprig of your selected herb.
Recipe Source: Driscoll’s
Melissa Hehmann, RD, CDE, ACE-PT
Healthy Living Advisor
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