I love strawberry season around here. My kids enjoy the whole process – the wagon ride, the picking, the eating, and then the countless things we make from the baskets and baskets we bring home. Strawberries are a perfect afternoon pick-me-up, a tasty after-dinner dessert, or an ideal way to add a slice of color to salads. As with most berries, picking or buying organic is best.
One cup of sliced strawberries is less than 50 calories and contains almost 150% of our recommended daily allowance of vitamin C.
High in folate, potassium and manganese, and stuffed with antioxidants such as flavonoids, strawberries are a superfood in their own right. As a matter of fact, strawberries – just like any antioxidant-rich food – are great at counteracting the cell damage that free radicals trigger in our bodies. Antioxidants protect these cells, and may reduce the risk of serious diseases, such as certain cancers and heart disease.
Although my favorite way to eat strawberries is right from the bowl, there are many delicious recipes that you can make with those overflowing baskets. From jams to sauces, or added to smoothies, you are bound to find something that you love. I will be trying this version of jam this year, made with strawberries, apples, lemon and honey. I will let you know how it turns out.