|
|
Berries
Berries
are among the most perishable fruits and begin to
come into
market early in the summer season. In most locations, the berry season
begins with strawberries and ends with blackberries. Because the
numerous varieties are somewhat juicy and soft and therefore extremely
perishable, they will not stand shipping and storage for long periods
of
time.
The quality of berries depends much on the nature of the season,
as well as on the locality in which the berries are grown. If there is
a
good supply of rain, the berries will be very moist, containing a large
amount of pulp in proportion to seeds and skins; but if the season is
very dry, the berries are likely to be less moist and consequently less
palatable.
We generally use raw berries during the season, and they also play very
important part in the baking and production of jams, jellies, juices
and other preserves.
Browse Recipes:
|
|
Did You Know?
|
BLACK CURRANTS
Although we usually think
of citrus
fruits as the main source of vitamin C, black
currants contain much more of this vital nutrient. Just one cup has
nearly 203 mg. of vitamin C, or about 338 percent of the RDA
(Recommended
Daily Allowance), compared with about 69 mg. for a 4-1/2 oz. orange. The oil from black
currant
seeds also contains rich stores of gamma
linolenic acid, one of the omega-3
EFAs (Essential Fatty Acids). |
* * *
|
| In
the preparation of berries for the table, they should be handled
as
little as possible in order to prevent them from breaking up and losing
their shape. After being purchased, they should be kept where it is
cool
until they are to be used. It is advisable not to wash them until just
before serving, as the water and extra handling usually bruises them
and causes
them to spoil. |
|
