It’s hard to imagine someone who doesn’t love strawberries, but in case you need convincing, this information is for you! The strawberry fruit is a versatile berry that can be eaten raw or cooked—though it’s eaten raw most often. Talk about an easy snack! They’re low-carb and rich in fiber and antioxidants (among many other goodies!), making them a nutritional haven for both adults and children!

A Strawberry is a Great Source of:

• Vitamin C—a powerful antioxidant for your immune system
• Folate—important for red blood cell formation and healthy cell growth
• Potassium—helps body tissues and cell function
• Manganese—great for healthy bones
• Fiber—essential for healthy gut bacteria and digestive health

Did You Know?

• Studies show that eating strawberries increases heart health!
• Strawberries are related to roses.
• Because the strawberry plant doesn’t have a woody stem, they are classified as an herb.

How to Harvest and Store Strawberries

Strawberries should be shiny and bright red when ready to eat. Avoid eating if they are moldy or wrinkled. Before eating, wash, drain, and dry your strawberries. Refrigerate strawberries for up to one week. You can also freeze strawberries for long-term storage.

Tips to Get Children to Eat Strawberries

• Let them help you harvest
• Make a kabob with other fruit and veggies
• Add to blended smoothies
• Top your oatmeal or yogurt with strawberries

Ways to Prepare Strawberries

• Raw
• Blend or Purée
• Bake
• Sauté

As you enjoy fresh produce, follow these safe handling tips to help protect yourself and your family.

Fruits and vegetables are an important part of a healthy diet. Your local markets carry a wide variety of nutritious fresh fruits and vegetables. However, harmful bacteria that may be in the soil or water where produce grows can come in contact with fruits and vegetables and contaminate them. Fresh produce may also become contaminated after it is harvested, such as during storage or preparation.

Eating contaminated produce can lead to foodborne illness, often called “food poisoning.” So as you enjoy fresh produce, follow these safe handling tips to help protect you and your family.

Buy Right

You can help keep produce safe by making wise buying decisions.

• Choose produce that is not bruised or damaged.
• When buying pre-cut, bagged or packaged produce — such as half of a watermelon or bagged salad greens — choose only those items that are refrigerated or surrounded by ice.
• Bag fresh fruits and vegetables separately from raw meat, poultry, and seafood when packing them to take home from the market

Store Properly

Proper storage of fresh produce can affect both quality and safety.

• Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check! If you’re not sure whether an item should be refrigerated to keep its quality, ask your grocer.
• Refrigerate all produce that is purchased pre-cut or packaged .

Separate for Safety

Keep fruits and vegetables that will be eaten raw separate from raw meat, poultry, and seafood — and from kitchen utensils used for those products.

• Wash cutting boards, dishes, utensils, and countertops with soap and hot water between preparing raw meat, poultry, and seafood and preparing produce that will not be cooked.
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• If you use plastic or other non-porous cutting boards, run them through the dishwasher after use

Prepare Safely

When preparing any fresh produce, begin with clean hands. Wash your hands for at least 20 seconds with soap and warm water before and after preparation.

• Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Throw away any produce that looks rotten.
• Wash all produce thoroughly under running water before preparing and/or eating, including produce grown at home or bought from a grocery store or farmers’ market. Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. Produce is porous. Soap and household detergents can be absorbed by fruits and vegetables, despite thorough rinsing, and can make you sick. Also, the safety of the residues of commercial produce washes is not known and their effectiveness has not been tested.
• Even if you do not plan to eat the skin, it is still important to wash produce first so dirt and bacteria are not transferred from the surface when peeling or cutting produce.
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• After washing, dry produce with a clean cloth towel or paper towel to further reduce bacteria that may be present on the surface

What About Pre-Washed Produce?

Many pre-cut, bagged, or packaged produce items are pre-washed and ready-to-eat. If so, it will be stated on the packaging, and you can use the produce without further washing.

If you choose to wash produce marked as “pre-washed” or “ready-to-eat,” be sure that it does not come in contact with unclean surfaces or utensils. This will help to avoid cross contamination.

About Foodborne Illness

Know the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems.

Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

• Vomiting, diarrhea, and abdominal pain
• Flu-like symptoms, such as fever, headache, and body ache

Take Action

If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately.

Berries with Banana Cream

Ingredients

• ⅓ cup yogurt, low-fat plain
• ½ ripe banana
• ½ ounce orange juice
• 2 cups sliced strawberries
• 1 tsp honey
• 1 tsp cinnamon

Directions

1. Combine yogurt, banana, and juice. Mash with a fork until most chunks are gone.
2. Place strawberries in a bowl and top with the yogurt banana mixture.
3. Top with honey and cinnamon and enjoy!

Fruit and Yogurt Breakfast Shake

Ingredients

• 1 ripe banana
• ¾ cup pineapple juice
• ½ cup yogurt, low-fat vanilla
• ½ cup strawberries, stems removed

Directions

1. Blend the banana, pineapple juice, yogurt, and strawberries in a blender until smooth.
2. Divide between 2 glasses and serve immediately.

• The average strawberry has 200 seeds.

• The ancient Romans believed that strawberries alleviated symptoms of melancholy, fainting, all inflammations, fevers, throat infections, kidney stones, bad breath, attacks of gout, and diseases of the blood, liver and spleen.

• In medieval times, strawberries were served at important functions to bring peace & prosperity.

• To symbolize perfection, medieval stone masons carved strawberry designs on altars and around the tops of pillars in churches and cathedrals.

• Madame Tallien, a prominent figure at the court of the Emperor Napoleon, was famous for bathing in the juice of fresh strawberries. She used 22 pounds per basin. Needless to say, she did not bathe daily.

• There is a museum in Belgium just for strawberries.

• Over 53% of seven to nine-year-olds picked strawberries as their favorite fruit.