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Peggy Trowbridge
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Strawberry Facts, Selection, and Storage

From Peggy Trowbridge Filippone,
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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.
In-Depth Strawberry Information: Strawberry Recipes and Cooking Information
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