It’s spring, and farmers markets are bursting with strawberries.  Strawberries are always a nutritious choice and a wonderful treat. The strawberry got its name from the common practice of growing berries under straw to protect them from winter cold and late spring frosts.  A member of the rose family, the strawberry sometimes gives off a rose-like aroma.

When picking or buying packages of strawberries, look for ripe, shiny and brilliantly colored berries without any soft or brown patches.  Never buy strawberries that are green or hard, or that look dry, dull or wrinkled. When buying berries packed in a basket, check the bottom to see if there is a juice stain.  This means that the strawberries at the bottom are crushed.

Always dispose of any berries that have signs of mildew or are rotten, as they’ll contaminate the rest.  Refrigerating strawberries ruins the flavor, and the strawberry aroma is easily picked up by other foods in the refrigerator. Store the berries in a cool place. Strawberries should be lightly rinsed, not washed, before serving, and eaten as soon as possible.

Strawberries are an excellent source of vitamin C, an antioxidant that may reduce the risk of heart disease and some types of cancer. One cup of strawberries provides 3 grams of fiber and only 46 calories*.

This recipe for Strawberry and Spinach Salad with blue cheese crumbles and a honey balsamic dressing is one of the “berry” best ways to serve strawberries.

Strawberry and Blue Cheese Spinach Salad with Honey Balsamic Dressing

Serves 4

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