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Produce Tips

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Produce Tips

Strawberries

Here in Massachusetts, fresh native strawberries are one of nature's most appealing signs of summer. The peak season is mid-June through early July.

Strawberries are often enjoyed as dessert, but there's no reason why these luscious, juicy mouthfuls can't be featured elsewhere, such as at breakfast or in salads.

Native strawberries are extra flavorful, sweet and juicy since they are vine-ripened close to market.

Selection

Choose glossy, firm berries with 75-100 percent red color and bright green caps attached. Avoid the appearance of moisture, dirt or decay.

Storage

Sort the berries at home, removing any softened ones. Do not remove caps or wash berries until you are ready to use them. Place the berries loosely in shallow containers so air can circulate. Refrigerated berries should stay fresh about two days. Strawberries with 75 percent red color will ripen in one day at room temperature.

Strawberries to be frozen should be firm and bright red in color. Off flavors will develop from fruit that is overripe or bruised.

Preparation

Fresh: Prepare fresh berries just before serving. Wash by placing capped berries in a strainer and rinsing with cool water. Caps prevent water from soaking in the berries -- such soaking dilutes flavor and changes texture. Remove caps after the berries are clean and dry.

Freezing: when freezing strawberries, a sugar or syrup pack will make a better quality frozen product than an unsweetened pack.

• Sugar Pack: sprinkle each quart (3 cups capped berries) strawberries with 3/4 cup sugar and mix thoroughly until a juice forms. Pack into container with 1/2 inch head space; seal and freeze.

• Syrup Pack: cover each quart of berries with a cold 50 percent syrup (4 3/4 cups sugar to 4 cups water) seal and freeze.

On this page:

• Nutrition Info
• Selection
• Storage
• Preparation

Related links

• Pick-Your-Own Strawberry Farms