Strawberry Selection and StorageWith 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.
If at all possible, grow your own strawberries, allowing them to fully ripen before picking. Unlike some fruits, strawberries will not continue to ripen on the counter.
Most commercial varieties are bred for hardiness, both in the field and shipping, and are picked for shipment before they are fully ripe. This can result in a firm-textured and less flavorful berry.
Select bright red berries with their caps intact and green, not dry and browning. They should be quite fragrant. Smaller berries are usually more sweet and flavorful. Avoid soft, moldy and/or shriveled berries. Check the underside of the container and pass over any that show indication of juice from bruised or rotting berries.
Strawberries should be eaten as soon as possible, and 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 and store in the refrigerator for 2 to 3 days.
Strawberries are easily frozen. Gently wash them, dry, and remove the caps. Place on a cookie sheet and freeze. Once frozen, place in a zip-top bag, suck out the air with a straw, and seal. Return to the freezer for up to 6 months.
More About Strawberries and Strawberry Recipes• Strawberry Selection and Storage
• Strawberry Measures, Equivalents, and Substitutions
• Strawberries and Health
• Strawberry History
• Strawberry Recipes
Strawberry Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
|•||The Totally Strawberries Cookbook|
|•||Grandma's Favorite Strawberry Recipes|
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|•||The Berry Bible|