It is well known that May brings flowers, but did you know May also brings the month of the Strawberry? Strawberries, which are a member of the rose family, are the first fruit to ripen each spring. According to the US Department of Agriculture, the typical American consumes 4.85 pounds of strawberries per year.

These small bright red berries are known for their sweet taste and they are also are packed full of nutrients. Strawberries are low in calories and have the added benefit of fiber and antioxidants. Just one cup of strawberries contains 160% of your daily value of vitamin C.

Check out the nutrients in one cup of strawberries:

  • 50 calories
  • 11.65 grams carbohydrate
  • 3.81 grams dietary fiber
  • 23.24 mg calcium
  • 0.63 mg iron
  • 16.60 mg magnesium
  • 31.54 mg phosphorus
  • 44.82 mg potassium
  • 1.16 mg selenium
  • 94.12 mg vitamin C
  • 29.38 mg folate
  • 44 IU vitamin A.

Strawberries have many proposed health benefits including reducing risk of cancer, depression, hypertension, inflammatory diseases, and stroke.

How to Pick Your Berries

When selecting strawberries look for berries which are bright in color and firm, avoid berries which are leaking or showing signs of mold. Strawberries should be stored in a refrigerator and are best when used within two to three days.

Celebrate National Strawberry Month today by trying this tasty strawberry soup recipe.

Strawberry Soup (Makes 4 Servings)

3 cups sliced fresh strawberries

1 cup light sour cream

¾ cup low-fat evaporated milk

4 Tbsp. orange juice

4 Tbsp. honey

1 Tbsp. fresh mint leaves, finely chopped

  1. Put the strawberries, sour cream, evaporated milk, orange juice, and honey in food processor or blender; blend until smooth
  2. Stir in mint

Refrigerate until well chilled, then serve.