What’s In Season: Strawberries
Special to the Tribune
Juicy, plump, sweet, delicious strawberries! Who doesn’t love enjoying this beautiful fruit as an afternoon snack, quick breakfast with some yogurt, or tossed with some other fruits or greens to make a beautiful salad for dinner.
Strawberries are fresh and ripe for picking during the Spring and Summer months (April through September). They will taste best during these months as well as be the most affordable.
Strawberries are a naturally fat-free, sodium-free, and cholesterol-free food. They are high in Vitamin C and folate and also provide calcium, magnesium, and potassium. Recently research has shown that eating strawberries in addition to other red fruits such, as cranberries and raspberries can help reduce the risk of cancer.
When purchasing strawberries look for berries that are firm, plump, deep red in color, medium in size, and with their green caps still attached. When buying prepackaged strawberries avoid those packages that are packed too tightly which will cause them to be easily smashed and bruised.
Strawberries should be stored in the refrigerator and eaten within just a few days of purchase. They can also be frozen for further use for up to one year.
So why not add a some sweet strawberries to your weekly dinner menu this spring with this easy fruit salad.
Prep Time: 12 minutes Refrigeration Time: at least 1 hour Serves: 8-10 as a side
1 (21 ounce) can peach pie filling
2 can (20 ounce) pineapple tidbits or pineapple chunks, drained
2 can (15 ounce) mandarin oranges, drained
1 pint strawberries, washed and sliced
1 cup pecan halves
3 bananas, sliced
Mix all ingredients, except the pecans and banana, in a large bowl. Cover and refrigerate for at least one hour. Right before serving stir in the pecans and sliced banana. Serve chilled. Note: You can add more or less of any of the fruit or nuts just depending on your tastes or what you have on hand.
– Chef Heather attended and graduated from Le Cordon Bleu College of Culinary Arts, but has been developing family-friendly meals since she was nine years old in her mother’s kitchen. She currently serves as a writer and recipe developer for meal planning site http://www.foodonthetable.com.
Support Local Journalism
Support Local Journalism
Readers around the Lake Tahoe Basin and beyond make the Tahoe Tribune's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Your donation will help us continue to cover COVID-19 and our other vital local news.