Food Find: Strawberries

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What makes strawberries stu­pendous?

It’s not just that they’re an irresistibly sweet treat. Or that each cup is a good source of fiber and packs nearly a full day’s vitamin C. 

Strawberries are also 90 percent water, so their calorie density is low, even compared to most other fruits.

That explains why a pound of them delivers just 150 calories. That works out to about 50 calories per cup. There’s no better way to bulk up yogurt, cereal, or even ice cream. (Don’t expect much fruit in any of them, even if the label says “made with real strawberries.”)

Prime time for strawberry season

Those perks apply no matter the month. But June is when petite, bright red, super-sweet strawberries grown closer to home start popping up at the market (unless, of course, you’re lucky enough to live in California or Florida).

Bought more in-season beauties than you can snack your way through before they go bad? Don’t forget:

• Savory salads. Toss sliced strawberries (or whole blueberries or raspberries) with baby spinach, goat cheese or pecans, and balsamic dressing. Or try The Healthy Cook’s Summer Strawberry Salad.
• The freezer. Rinse, let dry, de-stem, and slice. Freeze in a single layer on a sheet pan lined with parchment paper until firm, then transfer to a freezer bag...and enjoy those strawberry yields forever.