Strawberries are the most popular American berry with over seventy varieties of this nutrient-rich food in existence.
The succulent berry you enjoy today is the result of several centuries of crossbreeding of North America’s native and a Chilean variety. If you’re a strawberry lover, try European Alpine strawberries — the diminutive, potently sweet wild strawberries of France also known as “fraises des bois” or “strawberries of the woods”.
Strawberries – A Delicious Food with Superfood Status
Considered by chefs, doctors and gourmands alike to be one of Mother Nature’s sweetest treats, not only do strawberries tickle your taste buds, they’re also packed with powerful nutrients.
In fact,this superfood is loaded with powerful anti-aging compounds including cell-protecting vitamin C and ellagic acid – a phytonutrient that disarms carcinogens before they can make healthy cells cancerous.
What’s more, strawberries have a low glycemic load, and only 40 calories and less than 8 grams of sugar per cup. This means they’re a great way to satisfy your sweet tooth without spiking your blood sugar.
But a word of culinary caution: make sure you always chose organic strawberries. This is one of the top crops contaminated with pesticides and listed on the Dirty Dozen.
Antioxidant Score (ORAC)=3,577
Selecting and Storing Strawberries
Fresh strawberries are available year-round in many regions of the country, with the peak season from April to June. Choose brightly colored, plump berries that still have their leaves attached. Avoid soft, shriveled or moldy berries. Do not wash until ready to use, and store in a dry container in the refrigerator for 2 to 3 days.