Whenever I eat wild strawberries I can’t help recalling the classic Bergman film, Wild Strawberries….or as the Swedish refer to it as Smultronstallet
Strawberries are in season and, for those of you keeping track, they are by far my favorite fruit. Did you know there are over 600 varieties? When available, I go for the small wild ones, which are unbelievable!
A few quick tips:
Strawberries are delicious as is, but you can add them to most anything. Try them in smoothies, pancakes, salads, oatmeal, dipped in chocolate, frozen into pops, you name it. The possibilities are endless.
Strawberries are a great source of vitamins A and C. They also contain fiber, potassium, folate and antioxidants and flavonoids.
Don’t wash your strawberries until you are ready to eat them because they spoil quickly.
Be sure to purchase your strawberries organic since they are a regular on the “dirty dozen list.” (You can download a wallet size version of the list here. http://www.foodnews.org/walletguide.php. )
Here is a super easy recipe for Stawberry and Rhubarb Popsicles:
8-10 medium strawberries, hulled and chopped
1 cup rhubarb,chopped
1 tablespoon agave nectar
2 tablespoons water
Simmer the berries with rhubarb and water until very soft about 8-10 minutes.Puree in a blender or processor.Cool a little.Pour in the molds.Freeze for 6-8 hours.
To get the Popsicle out,dip or run under warm water,and slowly pull them out.
And finally, for my fellow strawberry fanatics, check out the next strawberry festival here: