Sweet and juicy, strawberries are a favorite summer fruit that you can enjoy on a low FODMAP diet. Whether you have extra you don’t know how to use or want a last-minute dessert to wow your guests with, you will love these Low FODMAP Balsamic Strawberries.
Strawberries Highlights
Fun fact: Strawberries were first cultivated in ancient Rome and are now one of the most popular berries in the world. Interestingly, in France, they were once considered an aphrodisiac.
Strawberries are a very nutrient-dense fruit. They are famous for being a great source of vitamin C (47% of the daily value in just half a cup – the low FODMAP serving size of strawberries). But they also provide folate, important minerals most Americans fall short of, such as magnesium and potassium, and dietary fiber. Very importantly, they are rich in polyphenols, powerful antioxidants that can help reduce the risk of serious conditions such as heart disease, diabetes, and cancer.
Moreover, strawberries are quite versatile and can be featured in both sweet and savory low-FODMAP recipes. You can enjoy them as a snack or use them as a topping for oatmeal, pancakes, or lactose-free ice cream. You can add them to yogurt – try my Low FODMAP Yogurt & Berry Parfait -or sprinkle them on a salad. They are a perfect complement to tender greens like arugula and baby spinach. You can freeze them and add them to smoothies and shakes.
What Makes These Balsamic Strawberries Low FODMAP?
- According to the Monash FODMAP Diet App, about 2 oz (roughly half a cup) of strawberries are low FODMAP. One serving of this recipe contains just about that amount.
- The amount of balsamic vinegar per serving is well below the low-FODMAP cut-off (1 Australian tablespoon, or 21 grams).
- They are sweetened with maple syrup, a low FODMAP sweetener.
Low FODMAP Balsamic Strawberries
Ingredients
- ¼ cup Italian balsamic vinegar
- 2 teaspoons maple syrup
- 15 oz strawberries, stemmed and halved or quartered, depending on size
Instructions
- Combine the balsamic vinegar and maple syrup in a small, heavy-bottomed saucepan. Bring to a boil, reduce the heat to low, and simmer gently until the vinegar is reduced to about 3 tablespoons, 3-5 minutes. Let cool.
- Place the strawberries in a bowl and toss with the syrup. Let marinate in the refrigerator for 30 minutes before serving, stirring once or twice.
