Strawberry Facts, Selection, and Storage

About Strawberries: The strawberry is a member of the rose family. The plant produces succulent, red, conical fruit from tiny white flowers, and sends out runners to propagate.

Botanical Name: Fragaria virginiana, F. vesca, F. moschata

Common and Other Names: fraises des bois (strawberries of the woods), erdbeere, fresa, fraise, fragola

Strawberry Availability: Peak season for North America is April to June. Due to the flexibility of the growing seasons in Mexico, California and Florida, and importation from reverse-season areas like South America, strawberries are available pretty much year-round.

Strawberry Selection: Select bright red berries with their caps intact. Smaller berries are usually more sweet and flavorful. Avoid soft, moldy and/or shriveled berries.

Strawberry Varieties / Forms: The most common variety is a hybrid of the wild Virginia strawberry (native to North America) and a Chilean variety. Forms: Fresh, frozen, and dried.

Strawberry Storage: Strawberries should be eaten as soon as possible. Do not wash until you are ready to consume them. If you must store strawberries, place them on a paper towel in a tightly-covered container in the refrigerator for 2 to 3 days. They may also be frozen whole or in pieces. To freeze, wash and hull, sprinkle with 1/3 cup sugar, and toss gently with your hands. Place in freezer containers or zip-top bags. Use within 1 year.

Miscellaneous Strawberry Information: Strawberries are one of the few sources, along with grapes and cherries, of ellagic acid, a compound which has been shown to prevent carcinogens from turning healthy cells into cancerous ones.

Sample Strawberry Recipes:
•  Chocolate-Dipped Grand Marnier Strawberries
•  Grilled Tuna Steaks with Strawberry Salsa
•  Strawberry Nut Bread
•  Strawberry Vinegar
•  More Strawberry Recipes