Strawberries are thought to have been around since the first century, but the English have been producing strawberries since the 16th century. The U.S. industry is located mostly in the southern and coastal areas of California where moderate climates with warm days and low humidity make for an ideal growing environment. California is the largest U.S. state to produce strawberries. Florida and Oregon are the second- and third-largest strawberry producing states, respectively.
Strawberries tend to be less flavorful if they have low color or have large seedy areas. They are overripe if they have shrunk or are too soft and those with mold should be avoided as mold tends to spread rapidly. When shopping for strawberries, take a peek at the bottom of the container to ensure no hidden blemishes or rotting.
Raw preparation
Strawberries should be washed and the tops removed before eating. They can be added to salads or added to cold breakfast cereal. Strawberries make a yummy topping for ice cream. They are popular served over angel food cake or shortcake. Strawberries are also perfect for dipping in powdered sugar, cheese fondue, yogurt or chocolate.
Cooking
Strawberries can be cooked in pancakes or waffles. They can be grilled on kabobs or made into jams and jellies. They can also be used to make sauces. Strawberry salsa is a good complement for seafood. Strawberries can be blended into shakes, breezes or smoothies and make a nice addition to champagne or punch.
Baking
Strawberries can be baked in cakes, pies and tarts. They are popular over cheesecake. Lemon and rhubarb are popular complementary flavors for strawberries.
Freezing
Strawberries can be sliced and frozen with or without syrup.
1 pint = about 31/2 cups whole
1 pint = about 21/2 cups sliced
1 pint = about 12/3 cups pureed
1 pint = about 12 large stemberries
1 pint = about 36 smaller strawberries
1 cup whole = about 4 oz.
1 pint = 12 oz.
About 8 strawberries equals a serving.
Strawberries should be kept cold once they are purchased. They tend to last 5 to 7 days in the refrigerator and are able to be frozen. They should be kept away from humidity and shouldn’t be washed until just before use.
U.S. No. 1
U.S. Combination
U.S. No. 2
Strawberries are fat-free, saturated fat-free, sodium-free, cholesterol-free and are a good source of fiber, potassium, vitamin C and folic acid. Strawberries top the list of fruits high in antioxidants, which are important for disease prevention.
Nutrition Facts
Serving Size 8 medium berries (147g) |
| Amount Per Serving |
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Calories 50
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Calories from Fat 0
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% Daily Value*
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| Trans Fat 0g |
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Total Carbohydrate 11g
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4%
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Sugars 8g
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Protein 1g
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Vitamin A 0%
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*
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Vitamin C 160%
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*Percent Daily Values are based on a 2,000 calorie diet.
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U.S. Department of Agriculture
Agricultural Marketing Resource Center
The National Center for Food and Agricultural Policy
California Strawberry Commission
Oregon Strawberry Commission
The U.S. Department of Agriculture was reporting the following prices on California summer fruit:
Strawberries: Flats of eight 1-pound containers, medium-large, mostly $7.90.
* Prices from the USDA's Fruit & Vegetable Market News, July 7, 2008.
