This time of year is particularly good for fresh Florida strawberries.
The sweet, red, and juicy heart-shaped little fruit is packed full of vitamins and minerals, but low in calories.
(Courtesy of Betsy Crisp)
Those who’ve attended the Florida Strawberry Festival in Plant City are likely aware of how delicious the berries taste in strawberry shortcake — served to festival-goers on sponge cake or a biscuit, whichever they prefer. This year’s festival runs from March 3 through March 13.
Food trend predictions for 2016 from researchers at University of Florida’s Institute of Food and Agricultural Sciences say that a premium-flavored/sweeter variety strawberry could be coming to a supermarket near you this year. This is the second year the UF/IFAS is marketing “Sweet Sensation,” a medium-sized, moderately firm and juicy strawberry.
March is National Nutrition Month, but you can celebrate with strawberries all year long: for breakfast in a yogurt parfait; for lunch on a spinach salad with cooked chicken and almonds; for an afternoon snack, just as they are; and, in assorted recipes for dinner and dessert.
Strawberries are very healthy, too. Just eight of them provide more vitamin C than an orange.
By Betsy Crisp
Betsy Crisp is an Extension Family & Consumer Sciences agent and a licensed dietitian for the University of Florida/IFAS. She is based in Pasco County and can be reached at
Recipes
Strawberry-Banana Smoothie
Ingredients:
1 cup 1 percent or nonfat milk
½ cup low-fat vanilla yogurt
1 cup frozen strawberries (Note: you can make your own from fresh berries by removing green cap, rinsing, and freezing on a cookie sheet until firm and store in a freezer zip-top bag)
1 medium banana, broken into 4-6 pieces
8 ice cubes
Directions:
Add all ingredients in a blender. Cover and process for 30-45 seconds until smooth. Pour into four glasses and serve immediately.
Simply Wonderful Strawberry Breakfast Parfait
Layer into clear glass:
½ cup low-fat vanilla yogurt
½ cup sliced strawberries
½ cup low-fat vanilla yogurt
Top with 2 Tablespoons granola
Makes one serving.
Strawberry-Chicken Salad
Ingredients:
Salad
4 cups Romaine lettuce, torn
4 cups fresh spinach
2 cups fresh strawberries, quartered
1/3 cup red onion, sliced
12 ounces cooked skinless, boneless chicken breast, sliced (Note: Leftover rotisserie chicken works well)
2 Tablespoons sliced almonds
¼ cup dried cranberries
½ cup (2 ounces) crumbled blue cheese
Salad Dressing (In a small bowl, whisk all ingredients together.)
2 Tablespoons extra-virgin olive oil (EVO)
2 Tablespoons red wine vinegar
1 Tablespoon water
1 Tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions:
To prepare salad, add first 5 ingredients to bowl and toss gently. Divide salad mixture into four salad bowls. Layer with sliced chicken in each, followed by dried cranberries, blue cheese, and almonds. Drizzle top with dressing.
Published March 2, 2016
