How to buyPick fragrant berries that are red from the tops to the tips, as they don’t continue to ripen after harvest. Buy organic: Strawberries are more likely than most fruits to have pesticide residue. (Check out these other fruits and veggies to always buy organic.) How to storeKeep in the fridge. Don’t rinse them or remove green tops until ready to use. Quick Strawberry Jamprep-to-table time: 50 minutes Makes 2 cups

  1. Hull and chop 1 lb strawberries. Put in bowl and coarsely mash with fork or pastry blender. 2. Stir in 2 Tbsp each fresh lemon juice and chia seeds and 1 Tbsp honey. 3. Cover and chill until set, about 45 minutes. Keep chilled and use within 2 weeks. Nutrition (per Tbsp) 11 cal, 0 g pro, 2 g carb, 1 g fiber, 1 g sugars, 0.5 g fat, 0 g sat fat, 0 mg sodium Strawberry Custard Cakeprep-to-table time: 50 minutes Serves 8
  2. Heat oven to 375°F. Coat shallow (1 ½") baking dish (2 qt) with baking spray. Hull and slice ½ lb strawberries. Arrange in dish. 2. Beat 4 lg eggs and ⅓ cup sugar on low until smooth, 2 minutes. Stir in 1 cup 2% milk, 3 Tbsp each whole wheat and all-purpose flours, 1 tsp each vanilla extract and lemon zest, ¼ tsp cinnamon, and a pinch of salt. Pour over berries and bake until puffed, set, and golden, 40 minutes. Cool and dust with confectioners’ sugar. Nutrition (per serving) 114 cal, 5 g pro, 17 g carb, 1 g fiber, 11 g sugars, 3 g fat, 1 g sat fat, 68 mg sodium More from Prevention: Our Best Summer Fruit And Veggie Recipes