One of the undeniable signs of spring is when strawberries return to the market shelves. Strawberries are not only beautiful, but also a healthy addition to the dinner table. They are high in potassium, vitamin C, folate, antioxidants and fiber, and research suggests consuming strawberries can help to combat depression, stroke and high blood pressure, according to medicalnewstoday.com. They're particularly fantastic for pregnant women, who often need additional folate in their diet, and an easy treat for children of all ages.
Once purchased, strawberries should be stored in the refrigerator until ready for use. Always wash berries before eating or adding to a dish as they are not washed when picked in order to extend their shelf life. Remove green tops with a sharp knife or strawberry huller for best flavor. Some varieties of berries have a long white core in the center of the berry, which may have a pithy flavor or texture, but it is also easily removed.
Strawberries are easy to freeze for later use in sauces or smoothies and can be frozen whole, chunked or sliced in air-tight freezer containers or zip-close freezer bags.
Another benefit of strawberries is how well they combine with cream and with other fruits to create delicious treats from the strawberry standard of strawberry shortcake to fresh ice cream or a decadent Kibananberry Pie. And, if you prefer the simple route, a few sliced strawberries sprinkled with sugar and a splash of milk make a great breakfast or side for fluffy pancakes.
Anyway you slice them, strawberries are a sweet seasonal treat.
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Kibananberry Pie
Yield: 8 servings
3 ounces light cream cheese
1/3 cup sugar
teaspoon salt
teaspoon vanilla
cup heavy cream
cup milk
2 tablespoons lime juice
2 cups strawberries (about 1 pound)
3 kiwi fruits
1 large banana
cup strawberry or lemon glaze
1 9-inch graham cracker pie crust
Combine cream cheese, sugar, salt and vanilla in a medium bowl and beat until smooth. This works best with an electric mixer or in a stand mixer. Gradually add cream, beating until smooth and fluffy. Add milk one tablespoon at a time as needed to obtain desired thickness. Fold in lime juice and spoon cream mixture into crust.
Arrange a ring of halved strawberries around the outside surface of the filling. Place a ring of overlapping kiwi slices in the ring of strawberries. Arrange banana slices next. Continue layers until pie surface is covered. Glaze with lemon or strawberry glaze. Garnish with whipped cream and any remaining strawberries.
Janet Stocks
Once purchased, strawberries should be stored in the refrigerator until ready for use. Always wash berries before eating or adding to a dish as they are not washed when picked in order to extend their shelf life. Remove green tops with a sharp knife or strawberry huller for best flavor. Some varieties of berries have a long white core in the center of the berry, which may have a pithy flavor or texture, but it is also easily removed.
Strawberries are easy to freeze for later use in sauces or smoothies and can be frozen whole, chunked or sliced in air-tight freezer containers or zip-close freezer bags.
Another benefit of strawberries is how well they combine with cream and with other fruits to create delicious treats from the strawberry standard of strawberry shortcake to fresh ice cream or a decadent Kibananberry Pie. And, if you prefer the simple route, a few sliced strawberries sprinkled with sugar and a splash of milk make a great breakfast or side for fluffy pancakes.
Anyway you slice them, strawberries are a sweet seasonal treat.
*****
Kibananberry Pie
Yield: 8 servings
3 ounces light cream cheese
1/3 cup sugar
teaspoon salt
teaspoon vanilla
cup heavy cream
cup milk
2 tablespoons lime juice
2 cups strawberries (about 1 pound)
3 kiwi fruits
1 large banana
cup strawberry or lemon glaze
1 9-inch graham cracker pie crust
Combine cream cheese, sugar, salt and vanilla in a medium bowl and beat until smooth. This works best with an electric mixer or in a stand mixer. Gradually add cream, beating until smooth and fluffy. Add milk one tablespoon at a time as needed to obtain desired thickness. Fold in lime juice and spoon cream mixture into crust.
Arrange a ring of halved strawberries around the outside surface of the filling. Place a ring of overlapping kiwi slices in the ring of strawberries. Arrange banana slices next. Continue layers until pie surface is covered. Glaze with lemon or strawberry glaze. Garnish with whipped cream and any remaining strawberries.
Janet Stocks