Spend Smart. Eat Smart.
Fiber: helps reduce cholesterol levels and may lower your risk of heart disease.
Vitamin C: helps heal cuts and helps the immune system.
Blueberries: Look for blueberries that are firm, plump, dry, and a deep purple blue color. Avoid blueberries that are shriveled or look wet.
Raspberries: Look for raspberries that are even in color, firm, and plump. Avoid raspberries that are wet, moldy, or bruised.
Strawberries: Look for strawberries that are firm, plump, are a rich red color, and dry with green stems. Avoid strawberries that have a lot of seeds in the tips or have wilted leaves.
Blueberries: Store in the refrigerator for up to 1 week in a ventilated container.
Raspberries: Store in the refrigerator for 1-2 days. Keep dry and store in a shallow, ventilated container.
Strawberries: Store in the refrigerator for up to 3 days. Keep in ventilated container or in a partially open plastic bag.
Place berries into a colander. Rinse with cool running water right before eating.
Eat whole or cut strawberries into slices. Add berries to your favorite oatmeal or yogurt, or mix into a smoothie. Berries can also be a great addition to a summer salad.