STRAWBERRIES
Strawberries are rich in vitamin C, with one
cup providing 180% of the recommended daily intake,” says dietitian
Nicole Senior. “They are also high in the B-vitamin folate needed for a
healthy heart and a healthy pregnancy. Like other berries, strawberries
are low in natural sugars, low in kilojoules, low in sodium, and low GI.
They are also a source of fibre for digestive health and potassium for
better blood pressure.
Food skills: shopping. Check the punnet closely
(top and bottom) to make sure they all look well formed, fresh and dry
(moisture attracts mould), have a uniform good bright colour, aren’t
squashed or damaged (bruising or soft spots) and there’s no oozing juice
or fermenting smell. Strawberries should have their green caps
attached.
Strawberries are best stored in the fridge, spread out in a single layer
to avoid damage, but taste their best at room temperature so take them
out for a while before eating.
Food skills: storing.
Strawberries are among the most perishable of fruits and can turn soft
and mouldy within 24 hours. They are hard to pass by, so open the punnet
(or punnets) when you get home and sort and remove any bruised or
damaged berries. Store in the refrigerator for two to three days in the
punnet or place them on a plate in a single layer on paper towel and
cover with plastic wrap. When you are ready to eat them, rinse gently in
cool water (do not soak) before hulling and eating and allow to air-dry
or pat gently with paper towel.
Source: The Good Carbs Cookbook
