Strawberry Recipes: 4 Mouthwatering Seasonal Strawberry Treats

(Page 2 of 2)

June/July 2009
By Roger Doiron 
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Eaten raw, strawberries are an excellent source of vitamin C, manganese, dietary fiber and anthocyanins. The latter is the powerful antioxidant that gives strawberries their red color. Their unique combination of phytochemicals makes them an anti-cancer fruit, a heart-protective fruit, and an anti-inflammatory fruit, all in one compact package.

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As healthy and delicious as strawberries are in their purest form, I’m not against making them a little less pure from time to time. Like any parent, I love seeing my boys eat fresh fruit from the garden. If achieving that means dunking an occasional strawberry in chocolate, making strawberry snow cones, or slipping them into tiramisu, so be it.

Years from now my sons probably won’t remember one recipe over another, but hopefully they will remember the strawberries themselves and how fun it was to have them growing in abundance just a few steps out their back door.

Speaking of memories, I never saw Barry again that summer. Our strawberry patch now receives an occasional visit by the neighborhood grackles, but no chipmunks. For all I know, Barry might still be running.

Fresh Strawberry Recipes:

Roger Doiron is a kitchen garden advocate and recently led the successful Eat the View campaign to replant a kitchen garden (with berries!) at the White House.
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