Spring and summer means fresh strawberries are available at farmers’ markets, grocery stores and if you are lucky enough to grow strawberries in your garden, to get to enjoy these sweet, delectable fruits.
Freezing strawberries are one way to save them for later use, but making strawberry preserves and jams is another way to eat strawberries.
A strawberry glaze is an easy way to make a sauce to be used on ice cream, cakes, in pies and muffins.
Tips on Storing Strawberries:
· Never rinse strawberries until ready to eat or use them, doing so you will end up with water-logged strawberries.
· Store them loosely in a container in the refrigerator. They only last for about 4 days in the refrigerator, at that point either use them, freeze them or can them making jam or jellies.
· When ready to use, rinse, drain and trim off the tops.
· For freezing, trim off tops, rinse and let dry in single layer on paper towels. Place strawberries on a cookie sheet in a single layer, freeze. Then place strawberries in freezer bags or containers. Mark with date and freeze.
Frozen strawberries make great fruit smoothies:
Creamy Frozen Strawberry Smoothie
- 1 small carton of plain, vanilla or strawberry yogurt
- 6 to 8 whole strawberries (frozen)
- 3 tsp. sugar, Stevia or Splenda
- 1 tsp. vanilla extract
- 1/4 c. milk
- 5 or 6 ice cubes
Using a blender place yogurt, strawberries and sugar in blender. Blend until strawberries are fairly smooth. Add vanilla, milk and ice cubes. Blend until smooth. Serve. A bit more milk can be added if you prefer your smoothie a little thinner.
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