Strawberries!
Plant Family: Rosaceae – Rose Family Rosaceae includes herbs, shrubs and trees. Many edible fruits are from the Rose Family such as apples, pears, quinces, apricots, plums, cherries, peaches, raspberries, loquats, and strawberries, almonds!
Nutrition:
Strawberry is low in calories (32 cal/100 g) and fats but rich source of health promoting phyto-nutrients, minerals, and vitamins that are essential for optimum health.
Strawberries have significantly high amounts of phenolic flavonoid phyto-chemicals called anthocyanins and ellagic acid. Scientific studies show that consumption of these berries may have potential health benefits against cancer, aging, inflammation and neurological diseases.
Fresh berries are an excellent source of vitamin-C (100 g provide 58.8 mg or about 98% of RDI), which is also a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps the body develop resistance against infectious agents, counter inflammation and scavenge harmful free radicals.
The fruit is rich in B-complex group of vitamins. It contains very good amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors help the body metabolize carbohydrate, proteins and fats.
Strawberries contain vitamin A, vitamin E and health promoting flavonoid poly phenolic antioxidants such as lutein, zea-xanthin, and beta-carotene in small amounts. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
Roasted Strawberry Miso Ice Cream From David Lebovitz
For the roasted strawberries: 1 pound (450g) strawberries 3 tablespoons golden syrup, maple syrup, or light-flavored honey 1/2 teaspoon balsamic vinegar a few turns of black pepper
For the ice cream custard: 1 cup (250ml) whole milk 1/2 cup (100g) sugar 5 large egg yolks 2 tablespoons white miso (such as saikyo, shiro, or shinshu) 1 3/4 cups (430ml) heavy cream 1/4 teaspoon vanilla extract
1. Preheat the oven to 375ºF (190ºC).
2. Hull the strawberries and cut them in quarters. In a wide shallow baking dish with high sides (one that will fit all the berries in a single layer, with space between them), toss the berries with the golden syrup, balsamic vinegar, and black pepper.
3. Spread the berries across the bottom of the baking dish and roast on an upper rack of the oven, stirring once or twice during roasting, until they are well-cooked and the juices have thickened substantially, about 30 to 40 minutes. Remove from the oven and scrape into a bowl. Once cool, take a pair of scissors and snip the cooked berries into smaller pieces, directly in the bowl. (The berries can be prepared up to three days ahead, and refrigerated.)
4. To make the ice cream custard, heat the milk and sugar in a saucepan.
5. While the milk is warming, make an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
6. In a separate bowl, whisk together the egg yolks and miso. Gradually pour some of the warm milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks with miso and milk back into the saucepan.
7. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Stir over the ice until cool. Add the vanilla extract and refrigerate to chill thoroughly, preferably overnight.
8. To finish the ice cream, mix the roasted strawberries with the miso ice cream custard, then churn in your ice cream maker according to the manufacturer’s instructions.
