Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Handle gently since they easily bruise.
- Avoid moldy or wrinkled berries.
- Look for dry, firm, well shaped, and deep red or golden raspberries.
- Strawberries should be shiny and bright red.
- Eat fresh within a week or freeze on a lined pan and place into containers after frozen.
- Wash, drain, and dry just before eating.
- Eat fresh in fruit salad or pie or in fruit smoothies.
- Add to a salad or pie or in fruit smoothies.
- Add to a salad dressing or in a salad.
- Mash into a sauce to use on pancakes or French toast.
Like it! Strawberry Banana Frozen Dessert
- 4 frozen bananas
- ¾-1 pound strawberries
- Remove banana peels, break bananas into chunks and freeze overnight.
- While preparing strawberries, let bananas sit out to warm slightly.
- Wash, hull, and slice or chop.
- Place frozen bananas into a food processor or blender. Blend until bananas create a texture similar to ice cream. If desired, some strawberries may be blended in as well.
- Remove bananas from the food processor and fold in strawberries.
- Serve immediately. Leftovers may be frozen, but will become solid, so re-blend for best texture.
Yield: 4 servings
Nutrition Facts per Serving: Calories 140; Fat 0g; Sodium 0mg; Carbohydrates 35g; Fiber 5g; Sugars 21g
Source: University of Illinois Extension
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