The word strawberry is said to come from the Old English streawberige and is considered a member of the rose family, native to Eurasia and North America (extending over to North Africa and down to Chile in South America). The first colonists shipped strawberry plants back to Europe around 1600, where they were later commercially grown. The modern Garden Strawberry Fragaria ananassa, which is the main species grown these days, arose in the gardens of Europe as a hybrid between two New World species.
The word strawberry is said to come from the Old English streawberige and is considered a member of the rose family, native to Eurasia and North America (extending over to North Africa and down to Chile in South America). The first colonists shipped strawberry plants back to Europe around 1600, where they were later commercially grown. The modern Garden Strawberry Fragaria ananassa, which is the main species grown these days, arose in the gardens of Europe as a hybrid between two New World species.
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Strawberries work great as garnish for salads, desserts and any fruit related cooking adventures. The list of things to make with strawberries is mouthwatering: strawberry fruit tart, fruit sundae, strawberry cheesecake, pavlova, strawberries n cream, waffles, on French toast, berry trifle, milkshakes, and cold soup with yogurt. Strawberry and avocado’s make a great combination for salads.
You can also drizzle strawberries with balsamic vinegar to bring out their flavour. Deep fried camembert with strawberry salsa or on a strawberry salad are just a few more things.
I recently read an interesting recipe where you thread strawberries on a kebab skewer, sprinkle them with icing sugar and grill them over hot coals until they just begin to brown – then serving them with ice cream.
The list is endless... and that is why strawberries make a great ingredient for Fusion cuisine!
Strawberries work great as garnish for salads, desserts and any fruit related cooking adventures. The list of things to make with strawberries is mouthwatering: strawberry fruit tart, fruit sundae, strawberry cheesecake, pavlova, strawberries n cream, waffles, on French toast, berry trifle, milkshakes, and cold soup with yogurt. Strawberry and avocado’s make a great combination for salads.
You can also drizzle strawberries with balsamic vinegar to bring out their flavour. Deep fried camembert with strawberry salsa or on a strawberry salad are just a few more things.
I recently read an interesting recipe where you thread strawberries on a kebab skewer, sprinkle them with icing sugar and grill them over hot coals until they just begin to brown – then serving them with ice cream.
The list is endless... and that is why strawberries make a great ingredient for Fusion cuisine!
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Look for bright red strawberries that are nice and firm with fresh looking green tops, and avoid those with white or green around the top, a sign they were picked before ripe. Size is not generally an indication of sweetness, though as with most fruit, smaller is more flavourful.
Strawberries are best eaten as soon as possible, but you can keep them in the fridge for a couple of days, in the container you bought them in, or better yet, wrapped in paper towelling and placed in a sealable container.
Strawberries are easy to freeze and can be frozen for 8-12 months. Lay them out individually on a tray and put in to freeze. When they are firm, put into bags. They are not the best fruits for freezing, because they break down and become mush when defrosted, but they can be used in ice creams, trifles and soufflés. Another way of keeping them is to whiz them in a food processor or blender with 2-3 tablespoons of caster sugar and then freeze. Put them through a sieve if you want to remove the fine pips. |
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Look for bright red strawberries that are nice and firm with fresh looking green tops, and avoid those with white or green around the top, a sign they were picked before ripe. Size is not generally an indication of sweetness, though as with most fruit, smaller is more flavourful.
Strawberries are best eaten as soon as possible, but you can keep them in the fridge for a couple of days, in the container you bought them in, or better yet, wrapped in paper towelling and placed in a sealable container.
Strawberries are easy to freeze and can be frozen for 8-12 months. Lay them out individually on a tray and put in to freeze. When they are firm, put into bags. They are not the best fruits for freezing, because they break down and become mush when defrosted, but they can be used in ice creams, trifles and soufflés. Another way of keeping them is to whiz them in a food processor or blender with 2-3 tablespoons of caster sugar and then freeze. Put them through a sieve if you want to remove the fine pips. |
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The good: Strawberries are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Folate and Potassium, and a very good source of Dietary Fiber, Vitamin C and Manganese
Note: A large portion of the calories come from sugars.
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Serving Size 152g
(1 cup raw halves)
Calories 49
Calories from Fat 4
Vitamin C 149%
Calcium 2%
Iron 3%
Source: NutritionData.com
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The good: Strawberries are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Folate and Potassium, and a very good source of Dietary Fiber, Vitamin C and Manganese
Note: A large portion of the calories come from sugars.
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Serving Size 152g
(1 cup raw halves)
Calories 49
Calories from Fat 4
Vitamin C 149%
Calcium 2%
Iron 3%
Source: NutritionData.com
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