Produce

Strawberries

Selection:

For strawberries, unlike blueberries, size makes no difference – both large and small can be juicy and delicious. If you are buying California strawberries, you’ll want to look for bright, red berries. Some Florida varieties can be less intense in color but still have a sweet taste.

Storage and Preparation:

Temperatures between 34F and 38F are ideal. For best results, store your strawberries in the original clear clamshell container. Gently rinse berries with the green caps (calyx) still on, under cool water. After washing, remove green caps. For best flavor, allow strawberries to reach room temperature before serving. Under ideal conditions, strawberries should keep for 2 - 5 days in your refrigerator. For best results, consume your berries as soon after purchase as possible

Availability:

Though available all year round, strawberries are at their peak in late May and June.

Nutrition Facts:

In addition to being flavorful, colorful, and delightful, strawberries, raspberries, blackberries and blueberries are packed with important nutrients our bodies need to stay healthy. The National Cancer Institutes reports that eating at least five servings of fruits and vegetables every day can help reduce the incidents of cancer. Yet, only one out of every ten people actually follows these guidelines. Berries are a delicious way to get antioxidants, phytochemicals, and other important nutrients that may reduce cancer rates.

Fresh berries of all kinds are:

• Strong sources of vitamin C, fiber, folic acid, and phytochemical (or phytonutrients as they are sometimes called). • Sodium-free, cholesterol-free and low in calories and fat. • A delicious way to reach your “5 A Day” as recommended by the Produce for Better Health Foundation and the USDA. Top cereal or waffles with fresh berries, or blend them into your smoothie, and you are well on your way to reaching the recommended five to nine servings of fruits and vegetables per day.

Strawberry Fun Facts

• Strawberries are the only fruit with their seeds on the outside.
• There are 200 seeds on an average size strawberry.
• Each strawberry seed is genetically different from its neighbor.
• Botanists do not classify the strawberry as a true berry. True berries, such as blueberries and cranberries have seeds inside.
• Strawberries will grow in all 50 U.S. States.
• Seven to eight medium strawberries equal one serving.
• California harvests 83 percent of the strawberries grown in the U.S.
• Which berry contains the most vitamin C per serving - strawberries.

Selection:

When choosing blueberries look for those that are larger and round with a deep blue-purple or blue-gray color; a reddish hue indicates they’re not yet ripe. On the other end of the spectrum, overripe blueberries, like raspberries, will stain or dampen their carton. Perfectly ripe blueberries will have what is called a “waxy bloom” – a frosty look that indicates a fine, tasty berry.

Storage and Preparation:

Temperatures between 34F and 38F are best. Moisture will hasten decay of your blueberries, so keep them dry in storage. Under ideal conditions, blueberries should keep for 5-7 days in your refrigerator. For best results, consume your blueberries as soon after purchase as possible. If you plan to freeze your blueberries for jams and jellies, remember not to wash your berries before freezing. Washing, prior to freezing, will make the skin tougher. Pack berries into freezable containers, or freeze them on a tray and then pack them into containers as soon as they are frozen. Seal the container and keep frozen until you are ready to use them. Be sure to wash the thawed blueberries prior to use.

Availability:

Blueberries are mostly found in July – which is also known as National Blueberry Month.

Nutrition:

The blueberry has lately become a celebrity fruit, lauded for its high levels of antioxidants (such as vitamin C), as well as folate, magnesium, and fiber.

Blueberry Fun Facts:

• In folkore, Blueberries were reputed to have the power to cure coughs, blood impurities, scurvy and stomachaches.
• Native Americans used dried blueberries in stews and soups; they rubbed powdered dried blueberries into meats.

Selection:

Raspberries, the most fragile of summer fruits, so the main things you’ll want to look for are berries that are free from mold and those with a strong, firm shape. Another tip: Look on the bottom of the carton for staining; this may indicate some overripe berries within.

Storage and Preparation:

Use as soon as possible after purchase. Refrigerate up to one day.

Availability:

Raspberries are available all summer long and are harvested in two crops – the first sometime between May and July (depending on climate) and the second usually beginning in mid-August.

Nutrition:

Raspberries are fat, sodium and cholesterol free. They are also high in fiber, vitamin C and a good source of folate.

Selection:

Blackberries are slightly sturdier that their fraternal twins, because their core tends to stay intact in the picking process (raspberries leave their core at the cane, which contributes to their hollow frailty). When choosing blackberries, go for those that look firm and sturdy, and that are bright black in color. Taking a taste to ensure they’re not too tart doesn’t hurt either.

Storage and Preparation:

Temperatures between 34 F and 38 F are best. If you plan to eat them fresh, be sure not to freeze them! (Fresh blackberries are very sensitive to freeze damage). Moisture will hasten decay of your blackberries, so keep them dry in storage. Under ideal conditions, blackberries should keep for 1-3 days in your refrigerator. For best results, consume your blackberries as soon after purchase as possible. If you plan to freeze your blackberries for jams and jellies, be sure to wash your berries carefully in cold water. Pack berries into freezable containers, or freeze them on a tray and then pack them into containers as soon as they are frozen. Seal the container and keep frozen until you are ready to use them.

Availability:

Blackberries are in season throughout the summer.

Nutrition:

Blackberries are fat, sodium and cholesterol free. They are also high in fiber, vitamin C and a good source of folate.

Blackberry Fun Facts:

Blackberry juice has been used to mark meats and to dye sailor’s uniforms and ribbons.