Strawberries

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This guide to stawberries has tips for buying, storing and using strawberries, plus lot of great strawberry recipes.
Everyone loves strawberries. The sweet juicy fruit adds a burst of fresh flavor to sweet and savory recipes alike. Learn about cooking with, storing and eating strawberries with this handly guide.

Strawberry nutrition:

Eight medium strawberries contain 140% of the US recommended daily allowance for vitamin C, as well as being a great source of folic acid, potassium and fiber. Another added bonus? They're low in calories!

Strawberry tips:

  • When buying, look for plump, bright red, fully ripe berries. The top leaves should be attached, green and fresh looking. The size of the strawberry is not important. All strawberries, large and small, have the potential to be equally sweet and juicy.
  • Sort and remove any bruised or damaged berries as soon as possible, being in contact with spoiled fruit can cause good fruit to go bad quicker.
  • Place the berries in cool, well ventilated containers (32 to 40°F / 0 to 5°C). The moisture content of fresh strawberries is high, so store uncovered or loosely covered.
  • Hull strawberries and rinse gently right before serving. Careful storing and handling will help the berries maintain maximum flavor, colour and texture.
  • To keep strawberries from absorbing large quantities of water, hull after washing. A salad spinner works well for removing excess water from berries.
  • Use individual frozen strawberries as cubes in a fancy drink or cocktail.

Strawberry measurement equivalents:

  • 1 basket = 1 pint strawberriesstrawberry recipes
  • 1 pint = 3 1/4 cups whole berries
  • 1 pint = 2 1/4 cups sliced berries
  • 1 pint = 1 2/3 cups pureed berries
  • 1 pint = about 12 very large stemmed berries to about 36 smaller berries
  • 20 ounces frozen berries = about 4 cups whole berries

Freezing strawberries:

For long term storage, individual quick freezing is recommended. This will minimize the "mushiness" associated with freezing the berries. Strawberries can safely be kept frozen for up to 1 year.


Place the berries on flat trays in a single layer, well spaced out, and put into the coldest part of the freezer (the colder the better). Choose firm, ripe berries; wash in ice water before hulling. Carefully drain well on several layers of paper towels first. After freezing, store in heavy freezer bags, tightly sealed, sucking as much air as possible out of the bag to minimize freezer burn. Seal, label and date.


Strawberry recipes:

Two strawberry salsa recipes
Peach strawberry crisp recipe
Strawberry blossoms

See the related recipes section below for even more fabulous strawberry recipes!