Strawberries are nutrient-dense food.
There is nothing like sitting in a strawberry field devouring a sun-ripened strawberry. Strawberries taste great and are a . One cup of strawberries contains 45 calories that is high in vitamin C. Along with the vitamin C, you get antioxidants, which are nutrients that fight free radicals. Free radicals are the by-products of cells that can cause damage to the body. Strawberries also contain manganese, folic acid, potassium, and vitamins B-5 and B-6. This nutrient-dense food is versatile to use. Make healthy smoothies to drink, bake a strawberry pie or shortcake, or place fresh strawberries on your cereal. Like many fruits, fresh strawberries do not last long, so proper storage is necessary.
Instructions
Store Strawberries
1. Choose berries carefully. When buying berries, look for plump, firm berries with a deep red color. Smell the berry. Fragrant berries are the sweetest. Look for medium berries, for large berries are not as sweet. Check for mold and bruises. The strawberry caps should be a fresh green color and firmly attached to the berry. Look for dry berries and unstained cartons. If picking berries, look for the deep red color as well. Avoid bruised berries and ones that have not ripened completely. Unlike other fruits, strawberries do not continue to ripen once picked. Do not take off the strawberry cap.
2. Store fresh berries in the refrigerator. When you get the berries home, go through and discard any bruised or soft berries. Don't wash the berries and don't take off the caps. Instead, pick over the berries and place them in a colander. Colanders allow the cool air to circulate the berries making them last longer. Place the berries in the refrigerator, but do not cover them. Strawberries should last at least three days and longer.
3. Freeze the berries to use later. There is a technique to freezing berries without losing the flavor or getting mushy berries. To freeze berries without sugar, pick dark red, firm berries. Wash and drain the berries, but do not soak them in water. Place individual berries on a cookie sheet and freeze for 24 hours. Remove the berries and place in freezer containers or freezer bags. For berries with added sugar, prepare the same way. After washing and draining the berries, half or slice them into a bowl. Add one-half a cup of sugar for each quart of berries. Stir carefully. Pack the berries into freezer containers leaving a one-inch head space. When you're ready to use the berries, simply place in the refrigerator to thaw, or use them frozen.
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