Now you can enjoy the nostalgic tastiness of strawberry milk sans moo juice or powdered junk. Strawberries are phytonutrient factories, supplying your body with a bounty of anti-inflammatory and antioxidant nutrients.
Strawberries with Buttermilk Ice and Balsamic Vinegar
Pastry chef Deanie Fox makes this fluffy granita with buttermilk, which is low in fat, high in calcium and easy to digest. She spoons the creamy, tangy ice over lightly sweetened strawberries, a vitamin C–loaded fruit.
There are few desserts that wouldn't benefit from a sprinkling of strawberries, whether it's in the form of a delicious macerated sauce like on strawberry shortcakes, or jam spread on sweet rolls for brunch. We also eat them simply topped with cream (who wouldn't?) on a warm spring day. Check out the slideshow above for some strawberry-spiration, and read on to learn how to buy and store these beautifully red berries.
HOW TO BUY
Choose berries that have bright color and are shiny, firm, and not bruised or moldy. Bigger isn't better; often smaller strawberries have more flavor. If the berries are in a box, tilt it to check that the berries move freely; if they are stuck together, they are probably moldy. When possible, you should buy organic strawberries.
HOW TO STORE
Strawberries start to fade as soon as they're picked, so eat them within two or three days, and keep them in the refrigerator in one layer on a paper towel in an airtight container. Do not wash strawberries until ready to use.