STRAWBERRY/ RASPBERRY Handle gently since they easily bruise. Eat fresh within a week or freeze on a lined pan and place into containers after frozen. Avoid moldy or wrinkled berries. Wash, drain, and dry just before eating. Look for dry, firm, well-shaped, and deep red or golden raspberries. Eat fresh in fruit salad or pie or in fruit smoothies. Add raspberries to a salad dressing or in a salad. Strawberries should be shiny and bright red. Mash into a sauce to use on pancakes or French toast. Raspberries Same berry family as blueberries, blackberries, boysenberries Golden, red, purple or black; summer-bearing or fallbearing Strawberries Strawberries are not a true berry June-bearing or everybearing--producing fruit all summer Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adher es t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication: 04-5036-2013
Nutrition Notes Raspberries are very high in fiber and strawberries are a good source. Fiber is provided by seeds, skin, and pulp of fruits and vegetables. Two kinds of dietary fiber are soluble and insoluble which are both provided by fruits and vegetables. Other sources are whole grains and legumes. Fiber prevents constipation, helps maintain weight, and lowers risk of diabetes and heart disease. Strawberry Raspberry Find recipes & videos at igrow.org Strawberry Banana Frozen Dessert Ingredients 4 frozen bananas ¾-1 pound of strawberries Directions 1. Remove banana peels, break bananas into chunks and freeze overnight. 2. While preparing strawberries, let bananas sit out to warm slightly. Wash, hull, and slice or chop strawberries. 3. Place frozen bananas into a food processor or blender. Blend until bananas create a texture similar to ice cream. If desired, some strawberries may be blended in as well. 4. Remove bananas from the food processor and fold in strawberries. Serve immediately. Leftovers may be frozen, but will become solid so re-blend for best texture. Makes 4 servings. Nutrition Facts per Serving: Calories 140, Total Fat 0g, Sodium 0mg, Total Carbohydrate 35g, Dietary Fiber 5g, Sugars 21g, Vitamin C 140% Sources: http://www.fruitsandveggiesmatter.gov/month/berries.html http://urbanext.illinois.edu/strawberries/history.cfm
STRAWBERRY/RASPBERRY Handle gently since they easily bruise. Avoid moldy or wrinkled berries. Look for dry, firm, well-shaped, and deep red or golden raspberries. Strawberries should be shiny and bright red. Eat fresh within a week or freeze on a lined pan and place into containers after frozen. Wash, drain, and dry just before eating. Eat fresh in fruit salad, pie, fruit smoothies, or salad. Mash into a sauce to use on pancakes or add to salad dressing. Find recipes & videos at igrow.org South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication: 04-5036-2013 This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
Strawberry Banana Frozen Dessert Ingredients: 4 frozen bananas ¾-1 pound of strawberries Directions: 1. Remove banana peels, break bananas into chunks and freeze overnight. 2. While preparing strawberries, let bananas sit out to warm slightly. Wash, hull, and slice or chop strawberries. 3. Place frozen bananas into a food processor or blender. Blend until bananas create a texture similar to ice cream. If desired, some strawberries may be blended in as well. 4. Remove bananas from the food processor and fold in strawberries. Serve immediately. Leftovers may be frozen, but will become solid so re-blend for best texture. Makes about 4 servings. Nutrition Facts per Serving: Calories 140, Total Fat 0g, Sodium 0mg, Total Carbohydrate 35g, Dietary Fiber 5g, Sugars 21g, Vitamin C 140% Sources: http://www.fruitsandveggiesmatter.gov/month/berries.html http://urbanext.illinois.edu/strawberries/history.cfm
Strawberry/ Raspberry South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
Strawberry/ Raspberry South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).
Strawberry Banana Frozen Dessert STRAWBERRIES Ingredients 24 samples 32 samples 48 samples Samples: 2 Tablespoon serving Frozen bananas Strawberries 3 ¾ pound 4 1 pound 5 1 ½ pounds Directions: 1. Remove banana peels, break bananas into chunks and freeze overnight. 2. While preparing strawberries, let bananas sit out to warm slightly. Wash, hull, and slice or chop. 3. Place frozen bananas in a food processor or blender. Blend until bananas create a texture similar to ice cream. Add some of the strawberries, if desired. 4. Remove bananas from the food processor and fold in strawberries. Transfer to an airtight container and transport to the store in a cooler with ice. 5. Leftovers may be frozen, but will become solid so it is best to re-blend for better texture. Materials needed: Sampling Display Instructions Table/tablecloth Garbage can/paper bag Paper towels/wet wipes/plastic gloves Ingredients used in the recipe Paper plates or cups, plastic forks or spoons Spoon, fork, spatula for serving Recipe video (optional) http://igrow. org/m/article/pick-it-try-it-like-it/ Pick it! Try it! Like it! produce sign as table tent Pick it! Try it! Like it! flyer or recipe card Food allergy sign on table Notes: Prepare the recipe Strawberry Banana Frozen Dessert. Transport in a cooler over ice. Serve samples on a cake pan with a layer of ice. Wear hair tied or clipped back. Wear plastic gloves when serving food. Place only a few samples at a time in small plastic or paper cups. Ask parent s permission before children may sample. Ask them if they use strawberries often in their meals or snacks. Ask them if they could use this recipe. Remind them that leftovers can be frozen, but they should be re-blended before serving again. South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). Publication: 04-5036-2013