Strawberries
Description: Actually a member of the rose family, these plump, flame-red, succulent berries are heart shaped with tiny edible seeds, green leaves and short to long stems.
Peak Season: June and July
Nutrition:
|
Calories |
Protien |
Fat |
Sat. Fat |
% |
Sodium |
|
50 |
1.0 |
0.0 |
0.0 |
10% |
0.0 |
|
Carbos |
Fiber |
Vit. A |
Vit. C |
Calcium |
Iron |
|
13.0 |
3.0 |
0% |
140% |
2% |
2% |
Handling: Choose plump, firm, deep-colored strawberries, with bright green caps and no signs of mold or soft spots. Store strawberries in the refrigerator for 1-2 days. Wash and hull strawberries just before using them. A 12 oz. basket of strawberries will give you 3 1/2 cups whole strawberries, or 2 1/4 cup sliced strawberries.
Preparation: The best way to eat a strawberry is fresh out of hand. For a fresh strawberry taste, try this simple strawberry gelato. Heat 1 cup of sugar and 1 1/2 cups water until sugar dissolves. Combine 3 cups pureed strawberries, 2 Tbsp. finely chopped lemon zest, and 3 Tbsp. fresh lemon juice with cooled sugar mixture. Freeze until firm.
Strawberry Historical Facts
Strawberries are thought to have been cultivated in ancient Rome.
The strawberry, as we know it, was originally grown in northern Europe, but species are also found in Russia, Chile, Canada, and the United States.
The berries seem to be strewn among the leaves of the plant. The plant first had the name strewberry, farmers used to bring them to market on beds of straw, so later the name was changed to strawberry.
In France strawberries were cultivated in the 13th Century for use as a medicinal herb.
Historical Medicinal Uses of Fragaria Vesca (Alpine Strawberry): It is said that the leaves, roots and fruits of this variety of strawberry were used for a digestive or skin tonic. Internally, the berry was used for diarrhea and digestive upset, while the leaves and the roots were used for gout. Externally, it was used for sunburn and skin blemishes, and the fruit juice was used for discoloured teeth.
The first American species of strawberries was cultivated about 1835.
The first important American variety, the Hoveg, was grown in 1834, in Massachusetts. The hybrid variety was developed in France.
Strawberry Horticultural Facts
The strawberry is a small plant of the Rosaceae (Rose) family. All varieties of the strawberry plant belong to the Fragaria genus.
Strawberries are not really berries or fruit, but are instead the enlarged ends of the plant's stamen. It is the small black spots which are actually the fruit.
The strawberry is considered one of the most important small fruits grown in the Western Hemisphere. Today every state in the United States and every province in Canada grow the strawberry plant. It grows both as a wild plant and as a cultivated plant.
Some strawberries, called everbearing, produce berries throughout the summer and fall.
Strawberry plants can be planted in any garden soil, but the richer the soil, the larger the crop. The plant grows best in a cool, moist climate and does not do well in warm temperatures. The plants may be planted in the spring or fall, but if the temperature is too cold, fall planting requires a great deal of care.
The strawberry grows close to the ground on the stem in groups of three. The greenish white fruits turn to a rich red colour when they ripen. When the strawberry ripens the petals of the flower fall off and all that remains is the calyx, a leafy substance shaped like a star. Not every flower produces fruit.
The strawberry plant has seeds on the outside skin rather than having an outer skin around the seed, as most berries do. They do not however, normally reproduce by seeds. When the fruit is developing, the plant sends out slender growths called runners. These look like strings. They grow on the ground and send out roots in the soil. The roots produce new plants which grow and bear fruit. Sometimes these plants are taken from the soil and replanted to start a new plantation of strawberry plants.
Raspberries
Description:
This favorite, summer berry is usually ruby red in colour, although it is now possible to find vibrant golden, black, or purple raspberries. These sweet, thimble-shaped berries have tiny edible seeds, and an intense berry flavor and aroma.
Peak Season:
July to September
Handling:
Choose plump, soft, bright coloured raspberries that show no signs of mold. Raspberries are very fragile, so handle with care. Store fresh raspberries in the refrigerator for 1-2 days. Although it is not necessary to wash berries, if you feel the need, do so just before using. Also available frozen.
Preparation:
Raspberries are wonderful eaten fresh out of hand. They are great paired with many foods, including chocolate, fish, chicken, meats, or lamb. An easy raspberry vinaigrette can be used to dress salads or vegetables, or to marinate grilled meats or fish. Make your own raspberry vinegar by soaking 3 cups of fresh raspberries in 1 1/2 cups of vinegar. Let sit for 1/2 hour. Strain vinegar by pushing raspberries with the back of a large spoon against the strainer. In a small bowl, whisk 1/4 cup of the raspberry vinegar, 1 clove minced garlic, 1 clove shallot minced, and 1 tbsp. of rosemary finely chopped. Slowly whisk in 1 cup of fruity olive oil. Season with salt and pepper.
Nutrition:
|
Calories |
Protien |
Fat |
Sat.
Fat |
% |
Sodium |
|
60 |
1.0 |
0.7 |
0.0 |
9% |
0.0 |
|
Carbos |
Fiber |
Vit.
A |
Vit.
C |
Calcium |
Iron |
|
14.0 |
8.0 |
2% |
25% |
2% |
2% |
Blueberries
History:
The blueberry bush (Vaccinium) is a Native North American Species. Early settlers used the fruit in their diet by incorporating it into a variety of foods and medicine. North America is the largest producer of blueberries and accounts for about 90% of the world’s crops. High bush blueberries are grown in more then 30 states and in provinces like Ontario and BC.
The cultivated blue berry o high bush was the result of early efforts in the 1900’s by Elizabeth White and Dr. Frederick Coville. Over the years, plant breeders have worked to enhance the desired attributes of blueberries such as texture, taste, disease resistance and colour.
General info on blueberries and the season:
A high bush can grow between 5 - 7 feet.
High bush berries are larger than wild berries, sweet, tasty and easy to prepare. Some popular ways to serve them are with milk, crème, in pancakes, muffins or pies.
Blueberry season runs from early July into late August.
Storage and Handling:
Store berries in a cool refrigerator OR AT 0 degrees C with 90-95%humidity. This will prolong shelf life and reduce moisture loss. Blueberries should be consumed with\in 10-14 days of purchase or they can be frozen up to a year.
Preparation:
Ontario Blueberries are the easiest to harvest, prepare and store. There is not cutting, peeling or pitting! When freezing remember - don't not wash blueberries before you freeze them. Place berries one layer deep on baking trays; freeze, then pack in plastic bags or containers. Rinse and drain frozen blueberries just before using.
Why are blueberries blue?
Blueberries are one of the few “true blue” foods. It receives its colour from the high levels of anthocyanin. Anthocyanin is a water-soluble pigment that can range from the colour blue to red. Pigmentation is at its height during the first six days of colorization, this symbolizes the berry’s early stage of maturity.
What is the difference between a cultivated bush and a wild bush?
A cultivated Blueberry is a high bush and a wild one is called a low bush. Low bush berries are grown in many parts of Maine and Canada.
Some technical info:
Cultivated Blueberries are available in a wide range of sizes. But remember just because they’re bigger doesn’t mean they’re sweeter!
Extra Large: 90 berries/cup
Large: 90-129 berries/cup
Medium: 130-189 berries/cup
Small: 190-250 berries/cup.
Blueberries also come in various products that fulfill certain uses within the blueberry industry. The most common are:
Fresh: Normally bought by personal consumers.
IQF Frozen Blueberries: Used mostly in muffins and pancakes.
Straight Pack: Blueberries are frozen right in the package and used mostly to make fillings and yogurt.
Puree: Crushed and Pasteurized for making berry based wine, beer and beverages.
Concentrate: Used mostly in the beverage industry. Essence: Artificial natural flavourings.
Canned: Usually water packed and bought by consumers for personal use.
Dried: Used for dry mixes and is usually diced.
Freeze dried: For high tech berry products!
Fruit chips and Bits: An alternative for the food industry to using fresh or frozen berries in mixes and muffins.
Nutritional Information
Blueberries make a delicious low calorie treat!
125ml (1/2 cup) of blueberries contains only 43 calories and is a good source of vitamin C. They are also low in fat, sodium and are completely cholesterol free.
Blueberries have more to offer than just good looks and good taste. Besides being a good source of Vitamin C and fiber, they have an exciting nutrition story to tell too! Let's check out the facts and look at the nutrition label for blueberries. One cup of blueberries equals one serving. And this amount of blueberries has 15% of the Vitamin C and 14% of the dietary fiber our bodies need every day. That's why blueberries are good sources of these nutrients. Just like all other fruits, blueberries contain no cholesterol or fat and are also low in calories. Blueberries are a great choice when choosing berries this summer!
New studies by USDA scientists and the University of Illinois point to health benefits from eating blueberries that may be as far reaching as preventing cancer and retarding the effects of aging - particularly the loss of memory and motor skills.
The focus has been on flavonoids, including anthocyanins, which are responsible for the intense blue color of wild blueberries. USDA scientists Dr. Ronald Prior and Dr. Guohua Cao from the Jean Mayer Human Nutrition Research Centre on Aging at Tufts, recently tested some 40 fruits and vegetables and found that blueberries are number one in antioxidant activity. Antioxidants prevent cancer-causing cell damage and may thwart the effects of some age related diseases. Animals fed a diet of blueberry extract showed fewer changes in brain function due to aging, which could mean improved cognitive and motor skills. USDA researcher Dr. James Joseph attributes the beneficial effect of blueberries to their high anthocyanin content. Another study conducted by Dr. Mary Ann Smith of the University of Illinois looked at a flavonoid that inhibits an enzyme involved in promoting cancer. Of the fruits tested, blueberries showed the greatest anti-cancer activity.
Per 1 Cup Serving (140 grams) (Test results obtained from two different samples, sent to two different labs) Fresh Blueberries & Frozen Blueberries
Calories 83.68 .83 Fat, g 0.16 0.13 Sodium, mg 0.49 0.44
Total Carbohydrates, g 19.36 18.91 Dietary fiber, g 4.9 4
Sugars, g 9.24 14.9 Protein, g 1.15 1.57 Vitamin A, I.U. 64.4 n.d.
Vitamin C, mg 10.33 10.96 Calcium, mg 12.05 12.3
Iron, mg 0.34 0.26 Potassium, mg 80.04 79
