California Strawberries — A Delicious Way Latino Families May Help Prevent Cancer

Strawberries have long been a preferred ingredient in many Latino dishes, drinks and desserts. What many Latinos probably did not know is that the antioxidants in this scrumptious little red fruit may also help prevent cancer.

According to a recent study, antioxidants may help prevent the growth of oral, colon and prostate cancers, in particular. The good news is strawberries are a great source of antioxidants and are available year-round. Strawberries also have more vitamin C per serving than an orange (one serving = 8 medium strawberries).

Elvia Barboa, CEO of Padres Contra El Cancer, said, “We see the devastating impact cancer has on families every day. Preventing cancer at times seems a daunting task, but it is important for families to know that by simply eating strawberries Latino families can take one step to help protect their body from this disease while at the same time reinforcing healthy eating habits to their children.”

Strawberries have numerous natural plant compounds which may help prevent cancer. A key factor in many cases of cancer is unrepaired damage to DNA. The antioxidant power of strawberries helps protect DNA from damage. These antioxidants include anthocyanins (which make strawberries red), ellagitannins, flavonols, and flavanols.

Here are some easy and delicious strawberry recipes to share with your family:

STRAWBERRY AND CUCUMBER SALAD
Prep time: 15 minutes

Vinaigrette:
3 tablespoons rice vinegar
1 1/2 teaspoons chopped fresh dill
1 1/2 teaspoons chopped fresh mint
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup extra virgin olive oil

Salad:
4 1/2 cups (1 1/2 pounds) California strawberries, stemmed and quartered
1 medium cucumber, peeled, seeded and cut into 1/2-inch dice
3/4 cup Italian parsley leaves
4 green onions, chopped
6 radishes, thinly sliced

To make vinaigrette: In bowl, whisk together all vinaigrette ingredients except oil. Whisk in oil until blended.

To make salad: In large bowl, toss salad ingredients with vinaigrette until coated. Mound salad on 6 chilled plates, dividing it equally. Serve immediately.

Makes 6 servings

Nutrition Information Per Serving: 131 calories; 10 g fat; 0 mg cholesterol; 205 mg sodium; 12 g carbohydrate; 4 g fiber; 1 g protein

STRAWBERRY SHRIMP CEVICHE
Prep time: 20 minutes

Ceviche Dressing:
1/4 cup chopped stemmed California strawberries
1/4 cup chopped plum tomato
2 tablespoons olive oil
4 teaspoons fresh lime juice
4 teaspoons red wine vinegar
2 teaspoons chopped seeded jalapeno peppers
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

Ceviche:
3/4 pound cooked peeled shrimp
1 1/2 cups peeled seeded diced cucumber
3/4 cup diced red onion
1 1/2 tablespoons chopped seeded jalapeno peppers
1 1/2 cups (about 1/4 pound) quartered stemmed California strawberries
3 tablespoons chopped cilantro

To make Ceviche Dressing, in blender or food processor, purée all ingredients until smooth. In large bowl, toss shrimp, cucumber, onion and peppers with Ceviche Dressing. Refrigerate, covered, at least 30 minutes but no more than 4 hours. Just before serving, add strawberries and cilantro; mix gently but thoroughly.

Makes 6 appetizer servings

Nutrition Information Per Serving: 139 calories; 6 g fat; 86 mg cholesterol; 287 mg sodium; 9g carbohydrate; 2 g fiber; 13g protein”*

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