Strawberries are an excellent source of vitamin C and a good source of fibre.
While fresh strawberries are available year-round, nothing beats the in-season berries that appear from June through July.
Strawberries are picked ripe, so unripened fruit will not ripen further after picking. Select plump, brightly coloured berries with fresh green caps.
If packaged in a container, check the bottom for bruised, mouldy or shriveled berries.
Avoid berries with green or white patches and any sign of mould or moisture.
1 pint of strawberries is equivalent to the following: - 12 very large berries - Up to 30 smaller ones - 3 cups whole berries - 2 1/4 cups sliced - 1 2/3 cups pureed
Sort the berries before storing them, discarding any that are mouldy or bruised. Without washing or hulling them, refrigerate in a covered container for 2 to 3 days.
For longer storage, freeze strawberries. Wash and hull them as directed below. Pat them dry and place in a single layer on a baking sheet. Freeze until firm, then transfer to airtight freezer containers or bags. Freeze for up to 8 months.
Always wash strawberries with their green caps intact so they don't absorb excess water.
To wash simply give them a quick, gentle rinse in cold water. Never soak berries in water or they will become waterlogged. Gently pat dry with paper towels.
Hulling strawberries: is to remove their green caps and inner white cores. Use your fingertips to pull off the leafy caps and then cut out the soft white cores with the tip of a paring knife.
Use an egg slicer to quickly and evenly slice washed and hulled strawberries. One pint yields about 2 cups sliced strawberries.
Toss sliced strawberries in salads.
Stir chopped strawberries into pancake or muffin batter.
Add strawberries to your favourite blender drinks or milk shakes.
Sprinkle a tablespoon of sugar over a pint of chopped berries and let stand at room temperature for 30 minutes. Serve the syrupy strawberry sauce over scoops of ice cream.
Dip whole, unhulled strawberries in melted Baker's Semi-Sweet Chocolate. Place on a waxed paper-lined baking sheet until chocolate sets.