Making most of off-season strawberries

Spring can bring a longing for fresh, seasonal fruit, especially with strawberry season just around the bend.

Late spring and early summer mark the traditional strawberry season, but in today’s marketplace most grocers offer different varieties year-round.

And while there are some delicious off-season strawberries, they often are less sweet and have a tougher texture than the fresh-picked spring and summer berries we long for.

Making the most of off-season berries is a matter of selecting the best and knowing how to use them. Color alone usually isn’t enough to go by when purchasing winter strawberries, as a berry that is beautifully red on the outside can still be tough and taste dull.

Avoid pale or slightly green berries, which is an indication that they are under-ripe. Smell the berries to see if they have a sweet, ripe aroma.

This recipe for sautéed strawberries with cinnamon and fresh lime warms the berries just enough to enhance the flavors and draw out their juices. It makes a wonderful light dessert.

Serve over a scoop of lower-fat vanilla ice cream or with a dollop of plain or vanilla low-fat yogurt.

Sautéed Strawberries with Cinnamon and Fresh Lime

2 tablespoons brown sugar, lumps broken up

1 tablespoon butter

1 tablespoon lime juice

1/4 teaspoon ground cinnamon

1 pint strawberries, washed, hulled and halved or quartered depending on size (about 2 cups)

In a medium skillet over medium-low heat, stir together the brown sugar, butter, lime juice and cinnamon. Cook until bubbling. Add the strawberries and toss for 2 minutes. Remove from heat and serve immediately.

Yield: 4 servings

Nutrition information per serving: 77 calories, 3 grams fat (2 grams saturated, 35 percent fat calories), 1 gram protein, 13 grams carbohydrate, 8 milligrams cholesterol, 2 grams dietary fiber, 29 milligrams sodium.