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Berry Season is Berry Berry Delicious
Paula Gallagher on
Strawberries, raspberries and blueberries – oh my! Summer is berry season. These are our favorite fruits and we cannot wait until this time of year to go out and get some local picking done. We have been having an extra sweet summer so far with the abundance of strawberries in our area.
Strawberries are jam-packed full of nutrition. One cup of sliced strawberries is less than 50 calories and contains almost 150% of our recommended daily allowance of vitamin C. High in folate, potassium and manganese, and stuffed with antioxidants such as flavonoids, strawberries are a superfood in their own right. As a matter of fact, strawberries – just like any antioxidant-rich food – are great at counteracting the cell damage that free radicals trigger in our bodies. Antioxidants protect these cells, and may reduce the risk of serious diseases, such as certain cancers and heart disease.
Raspberries, blueberries and blackberries all have a variety of nutrients and antioxidants in a concentrated package, offering a plethora of brain-boosting, cancer-fighting health benefits. For instance, anthocyanin antioxidants in blueberries may help improve memory.
Although eating them in their purest state can't be beat, berries make some of the best desserts. Skip the cake and take a look at some of the following ways to make berries into an after-dinner treat.
Strawberries: Simmer together chopped strawberries, lemon zest, cinnamon and a few splashes of port wine until syrupy. Serve over Greek yogurt or vanilla ice cream.
Blueberries: Blend together blueberries, ricotta cheese, cinnamon and a touch of almond extract. Place in ice pop molds and freeze.
Raspberries: Place fresh raspberries in bowls. Melt dark chocolate and drizzle over raspberries. Top with pistachios and coconut flakes.
Blackberries: Blend together blackberries, honey, lime zest, lime juice and vanilla extract. Press mixture through fine-mesh sieve into bowl to remove seeds. Stir in some chopped mint. Place Greek yogurt in large bowl and gently fold in berry purée. Chill for at least 1 hour before serving garnished with granola
Photo from here, with thanks.
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