The Art of Cuisine

Thank you Chef Donna for sharing your article with us. It has a lot of great information and yummy healthy recipes too. I have to share this with everyone.

Please keep the information coming,

Chef Linda

Article from SouthTown Star

May 20, 2010

Great tasting fruits and vegetables begin with proper storage. Remember the first in, first out rule: Use whatever is oldest first and rotate your produce to ensure freshness and reduced waste. Take time to learn the specific storage, ripening and eating characteristics of your favorite fruits and vegetables. This way you are insured of the most nutritious impact.

Remember, all kinds of fruits and vegetables count towards the daily requirement: fresh, frozen, canned and dried. Some can be left at room temperature to ripen, then refrigerated, to be used within a few days. If frozen, store at 0 degrees or less and use within six months or before the "use by" date on the package. Canned fruit or vegetables sometimes have a shelf life of two years, but check the "use by" date and store at room temperature (about 75 degrees). Store dried items in a cool, dark place or check package to see if they should be refrigerated after opening. Most will last four months to a year, but again check the "use by" date.

Today we are highlighting the luscious strawberry with tips on how to select, store and prepare.

Did you know

On average, there are 200 tiny seeds on every strawberry.

Select: Shiny, firm strawberries with a bright red color. Caps should be fresh, green and intact. Avoid shriveled, mushy, moldy or leaky berries.

Store: Do not wash strawberries until ready to eat, preferably before cutting. Store in refrigerator for one to three days.

Benefits: Fat free, sodium free, cholesterol free, high in vitamin C, high in folate.

5 Ways to serve

1. For taste and texture for any salad: Add sliced berries to spinach or other mixed greens with toasted, chopped walnuts, few tablespoons of gorgonzola cheese and toss with a low-fat balsamic vinaigrette.
2. In a drink: Freeze whole strawberries, grapes and bananas; blend with just enough juice to make a frozen smoothie or as a lemonade (see recipe).
3. With seafood: Add to a shrimp ceviche
4. A berry breakfast: Top pancakes or waffles with sliced berries and whipped cream or toss on cereal.
5. As a simple dessert: Dip fresh berries in melted chocolate or chocolate whipped cream, or simply drizzle with balsamic vinegar.

STRAWBERRY LEMONADE

2 cups water

2 cups granulated sugar

4 pints fresh strawberries

2 cups ice cubes

6 medium lemons, fresh, juiced to equal 1 cup

2 cups cold water

Fresh mint sprigs for garnish (optional)

Combine water and sugar in medium saucepan and bring to full boil over high heat. Stir until sugar is completely dissolved and boil for three minutes. Remove from heat and allow to cool completely.

Puree berries in blender, add ice and blend until smooth. Pour cooled sugar syrup and pureed berries into a large pitcher. Add additional cold water and lemon juice and stir together. Serve in chilled glasses and garnish with mint sprig.

STRAWBERRY-MANGO MARGARITA COMPOTE

Another versatile recipe I found that can be used as a fruit salad, dessert or as a topping on a nice fish filet is courtesy of www.delish.com. Mangoes and strawberries make a great marriage of flavors. Splashes of tequila, triple sec and lime add a kick. For a kid-friendly version, substitute fresh orange juice.

2 cups halved or quartered hulled strawberries

2 cups diced mango (2 small or 1 large)

2 tablespoons sugar (or to taste)

1 teaspoon freshly grated lime zest

2 tablespoons lime juice

1 1/2 tablespoons each tequila and triple sec

Place strawberries, mango, sugar, lime zest, lime juice, tequila and Triple Sec in a large bowl; toss gently to combine. Let stand for 20 minutes for the flavors to meld. If desired, serve in margarita glasses; rub the rims with additional lime juice and dip in sugar, then spoon in the compote.

To use as a relish over a grilled or baked fish filet, make sure the strawberries and mango are diced smaller.

Written By Donna Ondriska