Today is one of those less exotic days in the fruit and vegetable journey. My work and sleep schedules didn't allow for anything fancy, but I did have a chance to go out with my wife to breakfast. We went to Sophia's in Benton Harbor, Michigan and I was dreading the temptations I'd be facing. I was worried that if I got fruit on top of my pancakes that it would be drenched in sugar, but for the lack of better choices I asked for just two pancakes with strawberries.
I was pleasantly surprised when the pancakes came out unbuttered, with just a sprinkle of powdered sugar and the strawberries were in a bowl freshly sliced without any syrup. I dumped the berries on top of the pancake and left the butter and the syrup on the side of the table and dug in. The berries were tart and not overripe. I didn't ask for whole-grain pancakes or anything but two should be plenty for anyone and portion control is often easy to forget when dining out.
Strawberries are one of the best sources of antioxidants available, especially when considered by volume consumed. As far as fruits grown in the U.S. go, only blackberries, raspberries, and cranberries have more antioxidants.
I found this page on strawberries quite interesting for more trivial/nutritional info: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=32
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