It is not surprising that strawberries are the most popular berry in the world. An extremely versatile fruit, the strawberry is great in salads, desserts, and with proteins, and they’re perfect to eat as a snack. They’re in season late April through August, and in their peak during July, there is no time like no time like the present to take full advantage of strawberries.
Did you know that there are more than 600 strawberry varieties differing in flavor, size, and texture, although you can usually identify a strawberry by its red flesh decorated with yellow seeds and crowed with a small, trifoliate crown of leaves.
Fresh strawberries have a very short shelf life and are very perishable and should only be purchased a few days prior to use. When selecting strawberries, look for firm, plump, mold-free berries that have a shiny, deep red color and intact green stems. Steer clear of berries that are dull in color with green or yellow patches—once picked, strawberries do not continue to ripen. Make sure that prepackaged strawberries are not packed too tightly, which could cause damage.
And so this month, because strawberries are “berry, berry nice”, just for your inspiration, On The Menu @ Tangie’s Kitchen is presenting a few of our favorite recipes featuring the seasonal and delicious strawberry this month.
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