All About: Strawberries

Handling Strawberries Tips Substitution Yield Nutrition

Sweet and succulent, strawberries are a treat. Use them to dot muffins or fill a shortcake; or dip them whole into chocolate.

Look for berries that are fully ripe, with consistent, bright red color and a sweet fragrance. They should be plump and nicely shaped, and have a natural shine and fresh, green caps. Berries should be free of moisture and mold.

Strawberries do not ripen after they are picked, so pale berries are immature. Do not purchase berries that have a lot of green or white, since they will have very little flavor. Berries with dark, red spots are overripe, and those with brown on their caps are beginning to age. A stained container indicates spoilage and leaking.

Handling Strawberries

How to Store

Strawberries are highly perishable, so it is important to refrigerate them immediately in a humid environment. If there is no cellophane on the container, cover them with plastic wrap.

Keep the caps on the berries until ready to use, since keeping them whole preserves their nutritional content. Do not crowd or press strawberries, and rinse them just before serving them.

Strawberries are best the day they are picked, but should stay fresh for several days if stored properly. To freeze fresh strawberries, place the berries whole and unwashed in freezer containers and store for up to 4 months.

How to Cook

Wash strawberries just prior to cooking or serving, using a gentle spray of water. Keep the green caps on while washing, since they will prevent the water from affecting the flavor and texture of the berries.

For recipes, remove cap with a quick twist, or use the point of a paring knife.

Sprinkling strawberries with 1 to 2 tablespoons of granulated sugar per quart a few minutes before serving will draw out a little of the sweet juice.

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Tips

  • Strawberries are complemented nicely when served with cream or accompanied by dips, such as chocolate, brown sugar, or sour cream. Strawberries can also be served with small dishes of balsamic vinegar and confectioners' sugar.
  • Strawberries and equally red rhubarb are a classic combination, and the sweetness of the fruit will cut back on the amount of sugar needed to sweeten the rhubarb.

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Substitution

In most cases, raspberries, though often more expensive, may be substituted for strawberries.

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Yield

1 pint = 3-1/4 cups of whole berries = between 12 large berries to 36 smaller berries = 2-1/4 cups sliced berries = 1-2/3 cups pureed berries
1 cup whole berries = 4 ounces

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Nutrition

Strawberries are an excellent source of vitamin C. Just 8 medium strawberries supply over 90% of the recommended Daily Allowance of vitamin C. They also supply some potassium, folate, and B vitamins.

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