Tip - Strawberries - Long

STRAWBERRIES

The term "as American as apple pie" should probably be changed
to "as American as strawberry shortcake." Strawberries are not
a native American fruit, but they were grown by North American
Indians in pre-Pilgrim times. And what do we eat on
Independence Day, apple pie or strawberry shortcake?

HISTORY

Berries of various kinds have grown wild in temperate climates
for centuries. As with so many foods, theories on the origins
of the word strawberry abound. One says that nineteenth
century English children threaded the berries onto straw
before selling them.  Another theory is that straw was placed
around the fragile growing fruit to protect it. The preferred
explanation (and the oldest) involves the word strew, meaning
to spread out, which describes how the strawberry plant grows.

WHERE GROWN

California produces approximately 80 percent of the nation's
strawberry crop.  The coastal regions of San Diego, Oxnard, Orange
County, Santa Maria and Watsonville-Salinas provide the ideal
conditions for growing strawberries: warm sunny days and cool foggy
nights.  Strawberries grown in the San Joaquin Valley of Central
California are used mainly for processing.  Florida accounts for
virtually all of the remaining domestic strawberry production.

Most of the imported strawberries come from Mexico.  Smaller amounts
come from New Zealand, Canada, Colombia and Guatemala.

VARIETIES

Strawberries are by far the most popular berries on the
market. There are about 70 varieties produced.  The more
significant varieties include Pajaro, Chandler, Selva, Oso
Grande, Seascape, Camarosa and proprietary varieties from
Driscoll Strawberry Associates Inc., a major grower in
Watsonville, Calif.

SEASONS

Strawberries are available year round, with the California
varieties peaking from April through June and significant
supplies until October. The Florida season begins in late
November and peaks in March. Mexican, Central American and New
Zealand strawberries run from November through April with peak
supplies from December through March.

SELECTION, HANDLING & STORAGE

For best flavor, purchase strawberries in the peak of the
season or as close to it as you can.  And always seek out
local berries when possible since they are invariably the most
flavorful.

Choose berries carefully, being sure to stay from fruits that
are not true in color, or berries that are soft, wet or sticky
to the touch or appear moldy.   Plump, dry, firm, well-shaped,
and uniformly colored fruit indicates it is ready to take
home. Avoid strawberries with green or white tips. If they are
boxed in cardboard or other paper product, pay particular
attention to dampness and/or staining, especially at the
bottom of the container.  This may be evidence of
significantly overripe, even decaying fruit.

In less than a day berries can become mush.  Once home, remove
the fruit from any container, check all pieces, remove soft,
overripe fruit for immediate consumption or to be pitched if
mushy or moldy.  The remaining fruit should be blotted to
remove excess water or juices and placed in a shallow plate or
pan, covered with a paper towel, and the whole container
covered with plastic wrap and placed in the refrigerator.

Don't wash any berries until you're ready to eat them or use
them in a recipe. They'll turn moldy and mushy if washed and
stored.

NUTRITION

A serving of 8 medium strawberries (147 grams, about 5 ounces)
contains 17 grams of carbohydrates, 3 grams of dietary fiber,
1 gram of protein, .5 grams of fat, 130 % of the RDA for
vitamin C and 2% each for iron and calcium.

The high concentration of vitamin C in strawberries has been
shown to be effective in minimizing LDL or the so-called "bad"
component of cholesterol. Strawberries are also an effective
cancer fighter.

YIELDS

One pint of strawberries (from 12 to 36 berries depending on
size) yields 3-1/2 cups of whole, 2-1/2 cups sliced and 1-2/3
cups pureed fruit.

SAM'S TIP

Most berries freeze nicely, keeping up to 10 months in the
freezer. To freeze berries, rinse them gently and dry in a
colander or on paper towels. Put them on a sheet pan or tray
in a single layer and put the tray in the freezer. When
frozen, put the berries in a bag. This way they won't stick to
each other, and you can measure out as much as you want for
your morning cereal, for ice cream topping, and for pies,
cobblers, cakes, and pastries.

PREPARATION

To prevent the absorption of water, wash strawberries before
they are hulled. The simplest tool for hulling is a sharp
paring knife. A teaspoon, especially the serrated kind used
for grapefruit, is also good.

Strawberries also go well with citrus whether in the form of
juices or fruit. They also match nicely with melons and
tropical fruits such as mangoes, papaya, pineapple, kiwi and
banana. There is nothing finer at the height of summer than a
simple fruit salad embellished simply with a squeeze of lemon
and a few drops of Triple Sec or other orange liqueur.

Cinnamon, nutmeg, ginger and mace are good seasonings for
strawberries. So are cherry liqueurs and cassis, the currant
liqueur. A topping of some dairy product, whether yogurt, sour
cream, whipped cream or creme fraiche, gives them a nice final
touch.