Every May 20 National Pick Strawberries Day is observed. There is something special about the taste of a sun-warmed strawberry picked straight off of the vine.
Strawberry picking time is usually between late April and throughout the summer, depending on what part of the United States you live. When harvesting strawberries, you want to look for the bright red, firm and plump ones.
Strawberries are members of the rose family
Strawberries are the only fruit with their seeds on the outside
Strawberries are an excellent source of vitamin C
Strawberries are low-fat, low in calories and a good source of fiber, folic acid and potassium
Strawberries help can help fight bad cholesterol and may reduce inflammation
The first strawberries were grown in France in the late 18th century. Prior to the 18th century, wild strawberries were collected and commonly used as a fruit source.
Sweet and bright, National Strawberry Month beckons in May.
We eat them fresh out of the garden, blend them in smoothies, add them to parfaits and bake them into pies. Strawberries tantalize us in ice cream and milkshakes, too. We create preserves with them and give them to our sweethearts covered in chocolate or whipped cream.
These slightly tart berries aren’t even berries. Strawberries belong to the rose family and reproduce from runners, not seeds. There are over 400 different varieties, and each berry produces approximately 200 seeds on the outside of the fruit.
They’re nutritious, too. Strawberries are low in sugar and excellent sources of vitamins C and K.
National Peach Cobbler Day on April 13th each year recognizes a delicious dessert that originated during the 19th century.
Unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, the settlers instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. When the dish is fully cooked, the surface has the appearance of a cobbled street. The name may also derive from the fact that the ingredients are “cobbled” together. Some cobbler recipes resemble a thick-crusted, deep-dish pie with both top and bottom crust.
As part of National Nutrition Month, National California Strawberry Day kicks off the strawberry season in California. The celebration takes place annually on March 21st which is typically the first full day of spring. It’s an ideal time to rejuvenate our senses and get excited about fresh fruit dishes, too.
Strawberries are the flavor of paradise speckled with a bit of sunshine and whimsy. Their bright red dimpled fruit inspires picnics with double scoop strawberry ice cream cones. Of course, as the season heats up, the ice creams will drip down our chins but that is a worthy price to pay for a delicious crop of these dazzling and beautiful berries. Even eaten fresh, the juices leave a tantalizing mark on the lips of sweet toddlers and sweethearts, too.
As you celebrate the kiss of summer, remember that strawberries provide good sources of potassium, fiber, folic acid, and vitamin C. They are also low in calories, with no fat and no cholesterol.
NATIONAL CALIFORNIA STRAWBERRY DAY HISTORY
In 1983, the California Strawberry Advisory Board (now the California Strawberry Commission) proposed California Strawberry Day to celebrate the California strawberry season as a true sign of spring.
While spring beckons, make your favorite strawberry recipes. Add strawberries to your morning breakfast routine. Make a parfait or strawberry shortcake and while you’re at it, make some memories, too. For another fun way to enjoy your strawberries, plan a trip to a pick-your-own strawberry farm. Enjoy some California strawberries and use #CaliforniaStrawberryDay to post on social media.
We continue with February’s heart-shaped and red theme by observing National Strawberry Day on February 27th. These juicy, sweet berries can brighten up any dish and are delicious all on their own.
There are a few different stories behind the origin of the name. The more widely accepted version is that the berries would drop off the leaves and become “strewn” about the plant. Overtime “strewn-berries” became “strawberries”. There was a time (and some gardeners still do this today) when strawberry beds were mulched with straw, insulating the plants over the winter, keeping weeds at bay during the growing season and making them easier to harvest. Another sweet story tells of English children stringing the berries on grass straws and selling the “straw berries” in their neighborhoods.
Not only are they delicious, but they are also fragrant. One of the more aromatic fruits, they belong to the rose family.
Strawberries are grown in nearly every corner of the Earth (if the Earth had corners) except for her most frozen southern and northern reaches. Along with all these possible locations, there are over 600 varieties of strawberries as well.
An excellent source of Vitamin C, strawberries are also a good source of folic acid, potassium and fiber. At 55 calories and zero fat in 1 cup, these sweet things hit the spot when a snack time is calling!
While the best season for strawberries is from late April to August, now might be a good time to scout out strawberry festivals and pick-your-own farms or plan to plant your own strawberry patch. Imagine sitting in your very own patch eating sun-warmed, sweet berries you picked or even grew yourself under clear blue skies.
Berry Picking Tips:
Pick fully ripe berries. Strawberries don’t continue to ripen if picked too early like bananas or pears.
Don’t overfill your container. Berries are tender and can bruise easily.
Don’t wash the fruit until you are ready to eat. Strawberries are susceptible to mold and washing will speed up spoilage.
The best time to pick strawberries is on cool, cloudy days, but if they will be eaten right away, any time is perfect!
If you pick more than you can eat before they spoil, strawberries freeze very well. Pluck off the green caps and toss into a freezer bag. Use for smoothies, ice cream or cake toppings.
You may want to have a fresh bowl of strawberries now, or maybe give one of the following recipes a try:
