Spring has arrived. Blooming flowers, fresh fruits, and plenty of sunshine are in our midst, and with that comes a new array of meals and dishes to accompany the cool weather – strawberries included. Although they are available year-round, strawberries are at the peak of their season from April through July. Learn how beneficial strawberries are to your health and be sure to include them in your next fruit salad or berry smoothie.

History: Strawberries are dated back to over 2,200 years. They have been noted to grow wild in the regions of Italy as far back as 234 B.C. and were discovered by Virginia by the first Europeans in 1588. After 1860, strawberries were widely grown in many parts of the country.

In 1714, a French engineer visiting Chile and Peru to monitor Spanish activities discovered a strawberry that was larger than those that grew in Europe. He took samples to France and began to plant them. After noting that they did not flourish well, a crossbreed between the species and a North American strawberry was planted. This one took root and became a new favorite in Europe due to its size and sweetness. It remained a luxury fruit for the wealthy until the mid-19th century.

Strawberries have been grown in California since the early 1900s. Over 25,000 acres of strawberries are documented to be planted each year in the state and accounts for 80% of the production for the country.

In cooking: Strawberries should not be washed until right before they will be eaten due to their perishable state. Avoid removing their caps and stems until after washing them under cold water and patting them dry. This prevents the absorption of excess water which can affect the flavor and texture of the berry. Add strawberries to a mixed green salad with sliced chicken breast, mix strawberries with plain yogurt for a healthy snack, or blend strawberries with orange juice to use as a light and fresh sauce.

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[ Metalography ] Research has been shown to support strawberry health benefits in cardiovascular support and the prevention of cardiovascular diseases, improved regulation of blood sugar, decrease the risk of type 2 diabetes, and prevent cancer types of breast, cervical, colon, and esophageal.

Strawberries also are noted as the best fruit source for the antioxidant vitamin C.

Approximately one cup of fresh strawberries was documented to be able to decrease blood sugar levels when table sugar was consumed with the strawberries. Research has also linked strawberries to have an effect in the area of aging and aging-related events. Studies on animals have shown enhanced cognitive function when strawberries were added to their diet.

Improvement of inflammatory bowel problems – including ulcerative colitis and Crohn’s disease – has been demonstrated in studies with daily strawberry extract or powder intake. Inflammation-related arthritis and inflammation-related diseases of the eye are also two additional areas that strawberries have been shown to provide health benefits.

Storage: Strawberries retain their maximum amount of nutrients and taste when enjoyed fresh and not cooked. They have been noted to hold up well for up to two days in the refrigerator without major loss of vitamin C and essential antioxidants. This does not mean that they are not healthy to eat after two days, rather that they have lost their most potent nutrients after that period of time. Leaving strawberries out in room temperature or sunlight will cause them to spoil.

To freeze strawberries, wash them first and pat them dry. Arrange them in a single layer on a flat pan or cookie sheet and place them in the freezer. Once frozen, transfer the berries to a heavy plastic bag and return them to the freezer. They will remain fresh for up to one year. Adding lemon juice to the strawberries will help preserve their color.

Fun Fact: There are more than 600 varieties of strawberries that differ in flavor, size, and texture.

Research information courtesy of whfoods.com.