"Fruit" of the Month
Strawberries
The first garden strawberry was grown in Brittany, France, during the late 18th century.
The French began taking the strawberry from the forest to their gardens for harvest in the 14th century. The entire strawberry plant was used to treat depressive illnesses.
The introduction of the strawberry from Eastern North America to Europe in the 17th century is an important part of history because this species gave rise to the modern strawberry. The new species gradually spread through the continent and did not become completely appreciated until the end of the 18th century. When a French excursion journeyed to Chile in 1712, it introduced the strawberry plant with female flowers that resulted in the common strawberry that we have today.
Few studies have directly examined the effects of eating strawberries on human health. However, limited research indicates that strawberry consumption may be associated with a decreased cardiovascular disease risk and that phytochemicals present in strawberries have anti-inflammatory or anticancer properties in laboratory studies. Epidemiological studies have associated strawberry consumption with lower rates of hypertension, inflammation, cancer, and death from cardiovascular diseases. Certain studies have suggested that strawberry consumption may have beneficial effects in humans such as lowering blood LDL cholesterol levels, total cholesterol, reducing the oxidation of LDL cholesterol, and decreasing the spike in blood sugar after high sugar meals and the spike in blood cholesterol seen after high-fat meals.
The first garden strawberry was grown in Brittany, France, during the late 18th century.
The French began taking the strawberry from the forest to their gardens for harvest in the 14th century. The entire strawberry plant was used to treat depressive illnesses.
The introduction of the strawberry from Eastern North America to Europe in the 17th century is an important part of history because this species gave rise to the modern strawberry. The new species gradually spread through the continent and did not become completely appreciated until the end of the 18th century. When a French excursion journeyed to Chile in 1712, it introduced the strawberry plant with female flowers that resulted in the common strawberry that we have today.
Few studies have directly examined the effects of eating strawberries on human health. However, limited research indicates that strawberry consumption may be associated with a decreased cardiovascular disease risk and that phytochemicals present in strawberries have anti-inflammatory or anticancer properties in laboratory studies. Epidemiological studies have associated strawberry consumption with lower rates of hypertension, inflammation, cancer, and death from cardiovascular diseases. Certain studies have suggested that strawberry consumption may have beneficial effects in humans such as lowering blood LDL cholesterol levels, total cholesterol, reducing the oxidation of LDL cholesterol, and decreasing the spike in blood sugar after high sugar meals and the spike in blood cholesterol seen after high-fat meals.
Shoney's Strawberry Pie
Ingredients
• 1 9-inch frozen pie crust or make your own
• 1 cup water
• 1 cup white granulated sugar
• 3 tbsp cornstarch
• 1/4 cup strawberry gelatin powder (JELL-O)
• 1 pint of fresh strawberries hulled and sliced
Instructions
- Prebake pie crust according to directions on package.
- Cool to room temperature
- Wash and hull strawberries.
- Then cut them in half (or maybe smaller depending on how big your berries are).
- In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.
- Whisk together until thoroughly combined.
- Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil.
- Remove pan from the heat and allow the glaze to cool.
- I like to put the sauce pan into my sink where I've made some ice water.
- This will cool the glaze quickly and allow it to set up a bit more.
- As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well.
- Whisk it occasionally as it cools. It will be thickened but still pourable.
- Add your sliced berries to the baked and cooled pie crust.
- Pour strawberry glaze over berries.
- Making sure to get it in between the nooks & crannies of the berries as best you can.
- Chill pie in the refrigerator at least 2-3 hours before serving.
Recipe Notes
When ready to serve, dollop each slice with some whipped cream.
Shoney’s is a privately held restaurant chain headquartered in Nashville, Tennessee. Operating primarily in the South, Shoney's also
has restaurants in the Midwest and Lower Mid-Atlantic states.
Ingredients
• 1 9-inch frozen pie crust or make your own
• 1 cup water
• 1 cup white granulated sugar
• 3 tbsp cornstarch
• 1/4 cup strawberry gelatin powder (JELL-O)
• 1 pint of fresh strawberries hulled and sliced
Instructions
- Prebake pie crust according to directions on package.
- Cool to room temperature
- Wash and hull strawberries.
- Then cut them in half (or maybe smaller depending on how big your berries are).
- In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.
- Whisk together until thoroughly combined.
- Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil.
- Remove pan from the heat and allow the glaze to cool.
- I like to put the sauce pan into my sink where I've made some ice water.
- This will cool the glaze quickly and allow it to set up a bit more.
- As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well.
- Whisk it occasionally as it cools. It will be thickened but still pourable.
- Add your sliced berries to the baked and cooled pie crust.
- Pour strawberry glaze over berries.
- Making sure to get it in between the nooks & crannies of the berries as best you can.
- Chill pie in the refrigerator at least 2-3 hours before serving.
Recipe Notes
When ready to serve, dollop each slice with some whipped cream.
Shoney’s is a privately held restaurant chain headquartered in Nashville, Tennessee. Operating primarily in the South, Shoney's also
has restaurants in the Midwest and Lower Mid-Atlantic states.
