Key Ingredient
It's strawberry season! The luscious berries are now available in local markets. Early varieties have been coming in from Mexico, but the California season is now also in full gear. Key ingredient
Eleanor Nakama-Mitsunaga
Be on the lookout for the local Ulupalakua Strawberry. It comes vine-ripened from Hamamura Farms on Maui, where the Hamamura family brings a 45-year California strawberry growing tradition to the mountains of Ulupalakua and Kula. They are in their fourth season and yields are high enough that the family can make them available beyond Maui.
The basics: The strawberry is a member of the rose family, and probably got its name from the fine straw-like particles that grow on the outside of its skin.
Today's strawberry is commonly a hybrid, ranging from a sweet and juicy mid-size fruit to the jumbo long-stemmed variety. It is the hardiest of all berries and one of the only fruits that bears its seeds on the outside.
Selecting: Look for shiny, bright red, plump fruit. Watch for bruising and mold. Check the bottom of pre-packaged containers for signs of rot.
Storing: Strawberries need to be refrigerated after purchase and will last 2 to 3 days. Do not rinse until you're ready to eat them, as the moisture promotes rotting.
Use: The ideal way to enjoy a strawberry is in and of itself. However, strawberries are also classically matched with cream -- fresh whipped cream, sour cream and brown sugar, or even vanilla ice cream. Fruit salads and desserts such as shortcake, cheesecake and pie pair well with the berries. And, of course, there are chocolate dipped strawberries. When strawberries are a bit tart, sprinkle with a little sugar and refrigerate.
Where to buy: Find them in supermarkets for $4 to $7 per 16-ounce container. Ulupalakua strawberries can be found at Star, Daiei and some farmer's markets through the beginning of April.
Food Stuffs: Morsels
Contact Eleanor Nakama-Mitsunaga
online at features@starbulletin.com
Asterisk (*) after nutritional analyses
indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.
