Berry sweet

Strawberries can be the perfect addition to any meal

Strawberries are the classic harbinger of summer. Related to the rose family, strawberries aren’t technically berries, but the enlarged receptacle of a flower, called an accessory fruit.

Botanical status aside, strawberries have been cultivated as far back as the 16th century. Today, they’re grown in every state.

Strawberries are nutritional superstars. One 1-cup serving contains about 50 calories and more vitamin C than an average orange. They’re also high in potassium, folate, fiber and antioxidants.

Strawberries are incredibly versatile too. Throw some into a smoothie, or slice them over pancakes or granola. Add them to salads or sangria for color and flavor. Pair them on an appetizer board with fontina, Gruyère, mascarpone or goat cheeses. Turn them into a spicy salsa or a savory sauce for grilled chicken, pork or seafood.

And don’t forget dessert. Dark chocolate is a classic pairing with sweet strawberries, but they also shine in ice cream, pies, trifles, shortcakes, crisps and crumbles, and in jams and jellies too.

When buying strawberries, choose bright red fruit with the green cap still attached (vitamin C is lost if the cap is torn). Put them in a well-ventilated container or shallow bowl and store them uncovered in the refrigerator. Don’t rinse or remove the strawberry caps until you’re ready to eat or cook the berries; doing it too soon speeds up spoiling. On average, just-picked refrigerated berries that have not been rinsed will last about five days.

Fresh strawberries can also be frozen. Gently wash firm, ripe berries, remove the caps and dry thoroughly (any water droplets will crystallize during freezing and result in mushy strawberries). Put a single layer of berries on a parchment-lined cookie sheet and place in the freezer for four to six hours. Once frozen, store the berries in a freezer bag or container for up to a year.

In our house, we firmly believe you can never store too many strawberries.