One of my favorite food memories growing up was eating bowls of Cheerios and strawberries in the summer. There’s something about the sweet, tart, sticky flavor that just screams summer. Which is ironic when you consider that, at least in Texas, strawberry season starts as early as February. The first time I got strawberries in my CSA delivery, most of the country still had snow on the ground. One of the reasons Texas is slowly growing on me. Juicy, local strawberries for half the year? Yes, please! This week I got my first pint of the season, and it took all my willpower to not eat them all at once.
A cup of strawberries packs 12 g carbohydrates, 3 g fiber, and 150% DV vitamin C into just 50 calories. Like most fruits and veggies, strawberries also fit a ton of vitamins and nutrients into their little red juicy fruit. Most notably, they are g good source of folate, magnesium, potassium, and manganese.
The strawberry is high in antioxidants and polyphenols that act as an anti-inflammatory, benefiting heart health, reducing risk of stroke, and alleviating allergies. Their potassium content also aids in heart health by balancing sodium intake to help reduce blood pressure. As a high fiber food, strawberries are good for regulating digestion and maintaining a healthy weight. And their folate content is particularly beneficial for pregnancy and pre-natal health.
Still good straight from the container or in a bowl of cereal, but these recipes will elevate the strawberry to a whole new level of summery deliciousness.