|
||||
|
||||
 |
Food in focus |  |
|
Strawberries
|
||
|
An apple a day? A punnet of strawberries is far more likely to keep the doctor away. That according to British nutritionist Patrick Holford, author of several books on healthy eating including the New Optimum Nutrition Bible. "Strawberries are as close as you can get to the perfect fruit," he says. "In addition to being an important food if you're watching your weight (because they have little sugar, no fat and are low GI) they provide numerous benefits, from boosting energy levels to slowing the signs of ageing." True enough, five strawberries have more anti-oxidants than 4 bananas. They also help prevent cancer, colds, hayfever and asthma and are reputed to be an aphrodisiac and to help with hangovers.
Strawberries are an especially tasty source of vitamin C (ascorbic acid). In fact, one cup of fresh strawberries provides about 88 mg of ascorbic acid, which more than meets the Recommended Daily Dietary allowance of 45 milligrams for the average adult. Vitamin C is well retained when the strawberries are handled carefully, but capping, injuring, cutting, or juicing, however, will reduce the vitamin content. They are also one of the few sources, along with grapes and cherries, of ellagic acid, a compound which has been shown to prevent carcinogens from turning healthy cells into cancerous ones.
To soothe sunburn, lighten your skin or even treat acne, mash a few ripe strawberries and spread the pulp over your face. Relax for 10 to 15 minutes and then rinse off with lukewarm water. The astringent quality of the berries will cleanse your skin and close your pores. Strawberries or raspberries can also be used to whiten both skin and teeth, simply rub on and leave for 10 minutes.
The word strawberry comes from the Old English streawberige, most likely because the plant sends out runners which could be likened to pieces of straw. The strawberry is a member of the rose family, and native to Eurasia and North America (extending over to North Africa and down to Chile in South America), and locals ate them for eons before the first colonists shipped strawberry plants back to Europe, as early as 1600, and 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.
Strawberries have been successfully grown in South Africa for the last 50 years, with Gauteng and the Western Cape producing most, but also in Kwa-Zulu Natal. A number of varieties are available (both fresh and processed) for local consumption and the export market. Among the varieties are the Spanish Sabrosa, the Italian Naid and Eris, the Uval and Doron from Israel (mostly exported), the Mara de Bois variety from France, and the big and juicy Commitment and Endurance from America. Strawberries are farmed all year round, but September to December is peak season.
Picking, choosing and preserving
Picking
Most commercially produced strawberries are picked before they're quite ripe, to ensure that they have a longer shelf life. Unfortunately, that has given them a bad name as rarely does one find deliciously, full-ripe strawberries at stores these days. If you can, grow your own (plant in a layered pot if space is limited, or in open ground where they'll get lots of direct sunlight and plenty of compost and water) or buy from a farm stall, even direct from a farm. Try Mooiberge near Stellenbosh or browse our Deli section to find a farmstall near you or visit Pick Your Own.
Choosing
In stores, 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.
Preserving
Strawberries are best eaten as soon as possible, but you can keep them in the fridge for a couple of days, wrapped in paper towelling and placed in a sealable container.
Strawberries are easy to freeze and can be frozen for 8-12 months. Strawberries are best served with a few ice crystals still remaining. If thawed completely they will become mushy.
You can use a dry-sugar or a syrup pack. The dry-sugar packing is especially easy and gives the best flavour and colour for sliced or crushed berries. Halve, slice or crush the berries in a bowl and sprinkle sugar over until covered (use about 1/2 cup sugar per 2 cups of strawberries). Turn until the sugar is dissolved, package and freeze.
For whole frozen berries syrup packing is recommended because it produces a plump, well-shaped berry after thawing. Make a syrup using 1 1/4 cups water to each cup sugar. Dissolve the sugar in either cold or hot water; if hot water is used, be sure to chill the syrup before using. Use about ½ to 1/3 cup of syrup for 500ml container. Place whole or sliced berries in containers and cover with cold syrup. Package and freeze.
Nothing stops you from making your own strawberry jam if you tried all the recipes on this page and still have some left over.
Strawberries can also be dried, the best way is to make into puree, put through a sieve to remove seeds and use to make delicious fruit leathers.
Strawberries in cooking
Strawberries make a handsome garnish for salads, desserts, and fruit punches. To use them as a garnish, clean the berries but don't remove the caps and stems. Here are some of the traditional and novel ways to cook with strawberries:
Some of the classic favourites are rich and crumbly strawberry shortcake, a fresh fruit tart or fruit sundae; strawberry cheesecake; strawberry pavlova and, of course, strawberries and cream.
Strawberries combine well with dry cereal and milk for breakfast, or with syrup over hot waffles or French toast.
Served with custards is another classic combo; try berry trifle; strawberry custard layer and/or strawberry and orange tulip.
They add colour and flavour to salads such as strawberry and avocado salad, strawberry, avocado and chicken salad, or sensational savoury strawberry salad served with crusty brown bread and cold meats.
You can drink your strawberries, too. Everyone loves a real strawberry milkshake and of course the health fundis drink of the decade, smoothies. Some would try them in a cold soup such as strawberry and yoghurt soup, and you can too. For regular drinks try strawberry slush for adults, strawberry sodas for kids, or frozen summer punch for everybody.
Strawberries pair surprisingly well with some cheeses such as blandish ricotta in berry ricotta or rich and creamy mascarpone in decadent strawberries.
Strawberries can go with savouries if you know what you're doing. Drizzle them with balsamic vinegar or grind fresh black pepper over them to bring out their delicious flavour. Then place slices on cream cheese spread on cream crackers for a proper adult treat. Other new inventions include ostrich steak with berry salsa, the sensational deep-fried camembert with strawberry salad and chilli sauce or must-have strawberries in Masala with honeyed cream cheese.
These are just some ways to enjoy your strawberries, but Food24.com has a whopping 269 different recipes using this delicious little red fruit. So click and cook!
|
|
 |
10 things to do with strawberries |  |
|
Tip of the day | |
|
Washing strawberries
|
