Sale on strawberries helps get the creative juices going

There is hardly a person who can say “no” to delicious, red, and juicy strawberries—especially during this brief window of affordability in Morningside Heights. When Westside Market offers four cartons for $5, students may be tempted to buy bushels of berries, but what are they to do with such a bounty?

When choosing strawberries, students should “look for strawberries that are plump, bright red in color, and have fresh green caps,” according to the California Strawberry Commission. Strawberries, unlike climacteric fruits, don’t continue to ripen after being picked, so students should avoid buying obviously unripe berries.

It’s also important to keep strawberries unwashed and in the refrigerator until they’re about to be eaten. Washing the berries will make them more likely to spoil, so it is best to rinse them just prior to eating. Students should consume strawberries within two or three days in order to appreciate the best flavor and texture, and to avoid molding.

While strawberries are generally thought of in relation to desserts, it is also possible to incorporate them into a main course. One easy way is to combine fresh strawberries with a splash of vinegar, some strawberry jam, and salt and pepper. Bake it and serve it over chicken or duck, for a delicious, savory dish.

There are also many easy ways to use up batches of strawberries in desserts, before they start to rot. If simply dipping strawberries in melted chocolate isn’t exciting enough, students can make an easy strawberry rhubarb crisp that cooks quickly in the microwave—simply combine equal parts of sliced strawberries and chopped rhubarb with a bit of sugar, cover with a basic crumb topping, and microwave it until the rhubarb is soft and the dessert is bubbly.

If students are still looking for ways to use up four pints of strawberries, one option is to slice and freeze the berries, and to use them later for smoothies. For a summer treat, chop the frozen strawberries in a blender and add a bit of heavy whipping cream and sugar, for some quick ice cream that doesn’t require additional freezing.

There are over 600 different varieties of strawberries, and their reputation as a super-fruit is well deserved. Strawberries are high in vitamin C and iron, and are a good source of pectin. They are also low in calories, with only 40-50 calories per cup of fresh strawberries—so snack on, hungry students.