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Organic jumbo strawberries now available at Whole Foods MarketĀ®

Get them while you can, supplies are limited!

May 26, 2009 -This year's crop of strawberries is juicy and delicious...not to mention, these strawberries are double the size of regular strawberries!

Strawberries are known as excellent sources of vitamin C, providing as much or more than a whole day's recommended amount in just one cup. Now, berry lovers will be able to get their daily dose of Vitamin C in just a couple of bites.

"In my opinion, these are the best and sweetest strawberries around," said Mike Boyle, produce and floral coordinator for the Pacific Northwest. "Berries are some of the most nutrient rich fruits you can find and many consider the strawberry to be a super food." For a limited time, organic "San Juan" strawberries, grown by Driscoll's in California, are in your local Whole Foods Market and ready to tempt you.

Quick Strawberry Facts:

 

 

 

 

 

 

Please see below for some tempting seasonal recipes that will have you applauding these juicy berries!

 

 

Spinach and Strawberry Salad

Serves 4

Baby spinach dressed in a light raspberry vinaigrette and tossed with fresh strawberries, almonds and creamy goat cheese. What could be more delightful and this easy?

Ingredients

1/2 shallot, finely chopped 2 tablespoons raspberry vinegar 1/4 cup olive oil 6 ounces baby spinach 5 strawberries, thinly sliced 1/3 cup sliced almonds, toasted 2 ounces goat cheese, crumbled

Method

Combine the shallots and vinegar in a small bowl. Slowly add the oil to the mixture while continuously whisking. Set dressing aside.

 

Put spinach, strawberries, almonds and goat cheese into a large bowl and gently toss to combine. Add dressing to taste and toss once more. Serve immediately.

Nutrition

Per serving (about 4oz/109g-wt.): 230 calories (180 from fat), 20g total fat, 4.5g saturated fat, 5mg cholesterol, 120mg sodium, 8g total carbohydrate (3g dietary fiber, 2g sugar), 5g protein Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

 

Strawberry Watermelon Coolers

Makes about 2 drinks

Strawberries and watermelon have long been the perfect summer partners. In this light, vitamin-packed homemade cooler, we think they shine particularly bright.

Ingredients

2 cups strawberries, hulled 1 cup watermelon chunks, seeds removed 1 cup crushed ice 1 tablespoon sugar, more to taste 1 bottle strawberry-flavored sparkling water, well chilled Fresh mint for garnish

Method

Put strawberries, watermelon, ice and sugar into a blender and purée until smooth. Pour into tall glasses and top off with sparkling water. Garnish with mint and serve.

Nutrition

Per serving (about 8oz/234g-wt.): 100 calories (5 from fat), 0.5g total fat, 0g saturated fat, 1g protein, 24g total carbohydrate (3g dietary fiber, 18g sugar), 0mg cholesterol, 0mg sodium Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Grilled Wild Salmon with Strawberry Cucumber Salsa

Serves 4

The strawberry-cucumber salsa that tops these moist, flavorful salmon fillets is delicious served on its own, too, with a few tortilla chips for dipping. For the marinade, substitute cranberry juice for the strawberry juice, if you like.

Ingredients

Salmon 1/2 cup strawberry juice from concentrate 1/4 cup lime juice 1/4 cup red wine vinegar 2 tablespoons sugar 1/2 tablespoon roughly chopped ginger 1/2 teaspoon salt 1/4 teaspoon ground black pepper Zest of 1 orange 4 (6-ounce) skinless salmon fillets Salsa 1/2 cucumber, finely chopped 1/4 cup finely chopped red onion 2 tablespoons finely chopped yellow bell pepper 2 tablespoons honey 2 tablespoons lime juice 1 tablespoon canola oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon finely chopped ginger 4 large ripe strawberries, hulled and finely chopped

Method

For the salmon, whisk together strawberry juice, lime juice, vinegar, sugar, ginger, salt, pepper, and zest in a wide, shallow dish to make a marinade. Add salmon and turn to coat. Cover with plastic wrap and refrigerate for about 2 hours. Meanwhile, put cucumbers, onions, bell peppers, honey, lime juice, oil, salt, black pepper, ginger, and strawberries into a medium bowl and toss to make a salsa. Set aside. Prepare a charcoal grill.

 

When charcoal is hot and has a coat of ash, spread the coals to create an even heat source. Grill salmon fillets, flipping once, to desired doneness, 10 to 12 minutes each. Top each fillet with some of the strawberry-cucumber salsa and serve.

Nutrition

Per serving (about 10oz/297g-wt.): 340 calories (130 from fat), 14g total fat, 2g saturated fat, 35g protein, 18g total carbohydrate (1g dietary fiber, 15g sugar), 95mg cholesterol, 510mg sodium

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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