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Strawberry Tips

Buying | Picking | Storing | Preparation | Using | Freezing | Food Value
 

Here are a few more tips for you on using strawberries.

Buying:

When it comes to buying strawberries, look for those with bright red color, a good shine and fresh -- not wilted -- green caps.

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Picking:

It's best to pick strawberries when they are firm and red. However, berries that are a little green will ripen if left on the kitchen counter for a day.

Since strawberries are fragile, use small shallow containers when picking to avoid crushing them.

Look under the plant leaves while picking, that's where the best berries hide.

The best way to pick strawberries is to pinch and twist the stems, leaving the hulls intact.

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Storing:

Ideally, store berries unwashed in a single layer on a baking sheet -- lined and topped with paper towels -- in the fridge.

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Preparation:

Just prior to using, rinse berries with caps on (to prevent water from breaking down the texture and flavor inside the berries). Spray gently with cool water and pat dry with paper towels. Then remove caps with the point of a sharp paring knife.

Using a pastry blender for mashing strawberries is much quicker than using a fork. To quickly cut fresh strawberries into perfectly even slices, use an egg slicer.

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Using:

Generally figure on using berries within four to five days of buying. How long they'll keep depends on their freshness when purchased.

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Freezing:

You can also wash, hull and individually flash-freeze berries in a single layer on a baking sheet and then store them in freezer-safe bags.

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Food value:

Strawberries are a good source of vitamin C. It takes just five medium berries to provide 100 percent of the recommended daily intake. A cup of whole fresh strawberries has about 55 calories.

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