Strawberries are a quick and easy snack for adults and children. It’s no wonder why they’re a top fruit juice in kitchens and lunchboxes everywhere. Plus, these tasty fruits are packed with almost 140 percent of immune system boosting vitamin C.
“Strawberries always put a smile on my face,” says Chef Justin Timineri, executive chef and culinary ambassador, Florida Department of Agriculture and Consumer Services. “My favorite recipe for them is to simply ‘Rinse, eat and repeat.'”
How to buy
Choose strawberries that are plump, fragrant and firm, with no signs of bruising or leaking.
How to store
It’s best to eat strawberries on the day of purchase. You can freeze strawberries by hulling, lightly washing and drying them. Arrange in a single layer before placing in the freezer.
Never hull strawberries until after they have been washed or they will absorb too much water and become mushy.
- 1 1/2 cups strawberries, chopped
- 3/4 cup sugar
- 1 3/4 cups all-purpose flour, unsifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- Combine strawberries and 1/2 cup sugar in small bowl. Set aside for 1 hour. Drain and reserve liquid and strawberries separately. Preheat oven to 425°F. Combine flour, baking soda, nutmeg and salt. Set aside. Mix eggs, butter, vanilla extract, remaining sugar and liquid from strawberries in medium bowl. Add flour mixture. Stir until combined. Fold in reserved strawberries. Spoon into 12 greased muffin cups. Bake for approximately 20 minutes. Serve warm.