1.This publication is FCS8673, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative E xtension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: June 2001. Please visit the EDIS Web site at http://edis.ifas.ufl.eduThe Institute of Food and Agricultural Sciences is an equal opportunity/affirmative action employer authorized to provide resea rch, educati onal information and other services only to individuals and institutions that function without regard to race, color, sex, age, handicap, or national origin. For information on obtaining other extension publications, contact your county Cooperative Extension Servi ce office. Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Waddill, Dean 2.Jennifer Hillan, MSH, RD, LD/N, coordinator, Educational/Training Programs, Department of Family, Youth and Community Science s, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611-0310. Reviewed by Lin da B. Bobroff, PhD, RD, LD/N and Leigh Ann Martin, Department of Family, Youth and Community Sciences, and Brenda Williams, Alachua County Extension Se rvice. FCS8673-EngFlorida Fresh: Strawberries1Jennifer Hillan2Farmers markets offer unique opportunities to buy delicious fruits and vegetables. Because the produce is locally grown, its fresh and reasonably priced. Enjoy some of your favorites or try something new! To find a farmers market in your area, call your county Extension office or visit the Florida Department of Agricultures web site: www.fl-ag.com/farmmkt/city.htm.History and FactsStrawberries grew wild in ancient Rome. Today, strawberries are one of the most popular fruits in the world! Strawberries are grown in every state, but Florida is the nations second largest producer. Each strawberry has about 200 tiny seeds, which makes strawberries a great source of fiber! One cup of strawberries provides 100% of the vitamin C we need each day.AvailabilityNovember through MaySelectionLook for bright red strawberries that are firm and plump with fresh green caps. The size doesnt matter small and large strawberries are equally sweet! Avoid strawberries with soft dark spots and those in juice stained containers.StorageMold spreads quickly, so remove damaged strawberries from the container as soon as possible. Refrigerate strawberries unwashed and covered; use within 3-4 days. Strawberries can also be frozen for up to 12 months.Preparation & Uses Rinse strawberries and cut off caps and damaged areas before eating. Fresh strawberries are juicy, sweet snacks and tasty additions to shakes, salads, and desserts. They are also flavorful toppings for breakfast cereals, waffles, and pancakes. Cooked strawberries can be made into jams and preserves.
Florida Fresh: Strawberries Page 2 June 2001Strawberry Nutrient Facts Excellent source of vitamin C Good source of fiber, folate, and riboflavin Low in calories, fat, and sodium Cholesterol free What are Organically Grown Foods?Organically grown means that a food was produced without man-made pesticides or fertilizers. Natural pesticides and fertilizers are used instead. Organic and non-organic foods are the same in taste and nutritional value. However, organic foods usually cost more. Strawberry Smoothie Serves 2 1 cup strawberries, rinsed and sliced cup vanilla low-fat yogurt cup low-fat milk 2 tablespoons wheat germ 3 ice cubes Blend all ingredients on high until creamy. Strawberry Breakfast Salsa Serves 4 cup apricot jam 3 tablespoons water 1 teaspoon cinnamon 2 pint baskets of strawberries, rinsed and diced Whisk jam, water, and cinnamon in medium bowl. Add strawberries and toss gently. Serve over hot cereal, pancakes, waffles, french toast, or mix into plain yogurt.Source: Produce for Better Health Foundation/CA Strawberry Advisory Board Fruit Salad Serves 4 cup orange juice cup honey 1 tablespoon poppy seeds 1 pint basket of strawberries, rinsed and halved 3 oranges, rinsed, peeled, and cut into sections 1 cup blueberries, rinsed Whisk juice, honey, and poppy seeds in medium bowl. Add remaining ingredients and toss. Strawberries and Cream Serves 6 2 packages vanilla instant pudding mix 2 cups fat-free milk 2 cups low-fat sour cream 1 teaspoons vanilla extract 1 tablespoon honey 2 cups strawberries, rinsed and sliced Blend pudding mix and milk. Add sour cream, vanilla, and honey and blend well. Remove half of pudding mixture and set aside. Blend strawberries with remaining pudding. Layer vanilla and strawberry puddings in tall glasses. Chill for two hours and enjoy!