Strawberries are one of nature’s sweetest treats. These crimson berries combine perfectly with desserts and salads of all kinds. Follow our strawberry basics and tips, and you’ll be on your way to strawberry bliss!
How to Choose Strawberries
Strawberries are available year-round but are best during peak times, April through July. The best berries are fresh-picked. Often, you can pick your own or get them from a local farmers’ market. Berries should be bright red, shiny and fully ripe, not bruised or wrinkled. Green leaf-like caps, or hulls, should be attached to the berries. The size of the berries does not influence the taste or sweetness.
How to Store Strawberries
Fresh strawberries are best used within 2 or 3 days of purchase or picking. Do not wash until ready to use. Store loosely covered in the refrigerator.
How to Prepare Strawberries
Remove the hull, or “cap,” from the top of the strawberry with a paring knife or a strawberry huller, a small tweezer-like utensil with rounded ends. To use, grasp the green, leafy hull with the huller, then pull to remove the green hull and the white core without removing any of the strawberry. Look for hullers at kitchen stores, department stores or shops online that carry kitchen supplies.
How to Freeze Strawberries
Gently wash strawberries and pat dry. Remove hulls from strawberries. Arrange in a single layer on a cookie sheet and place in the freezer. Once the berries are frozen, transfer to a freezer-safe plastic bag or container, and freeze up to a year. Use them frozen, or thaw before using if desired. Thawed berries will be soft.
How to Puree Strawberries
Place strawberries in a blender or food processor, and process until smooth. Use berry puree in lemonade or iced tea. Add sugar to taste, and serve over strawberry cheesecake or ice cream. Use in daiquiris or margaritas.
1 pint strawberries = about 2 cups sliced
1 quart strawberries = about 4 cups sliced
1 pound strawberries = 3 cups sliced (18 whole)
Strawberry Dessert Recipes
Strawberry Salad Recipes