For as long as I can remember, strawberries have been my favorite fruit.
I was born on an Indiana farm where my parents planted a huge strawberry patch, and I remember helping myself to the juicy red gems with the abandon enjoyed only by small children. As an adult, my strawberry-lover reputation preceded me, inspiring one of my friends to give me a single strawberry plant for my birthday one year, and thanks to my husband’s green thumb, that one plant has grown into an entire strawberry patch in my backyard. During spring days, I look out my kitchen window and admire its leafy green tangles dotted with little white flowers that promise to bring sweet summer strawberries.
In the kitchen
The bright beauty and tantalizing flavor of strawberries aren’t its only notable benefits. The berry has higher vitamin C content than an orange and offers significant levels of phytonutrients and antioxidants to help fight free radicals. Other vitamins found in this crimson berry include vitamin K, manganese, folic acid, potassium, riboflavin and vitamin B-5.1 For skin care, strawberries offer exfoliating benefits and can help control oiliness and acne, as well.2 Although strawberries can be acquired year-round, they are best between April and July when they are in full season.3 A delicious component of many desserts and salads, strawberries also complement meats in many entrées and can be used in soups, beverages and appetizers, as well.