Is there anything better than freshly picked strawberries? How about strawberries macerated with sugar and topped with airy whipped cream? Or strawberries baked into a pie? What about strawberries drizzled with balsamic vinegar and tossed into a salad? Strawberry ice cream? They’re all delicious! Okay, we’ll just go ahead and say it—these fragrant, flavor-packed berries may just be the perfect food.
Tips and Tricks
- Don’t wash your strawberries until you’re ready to eat them. Strawberries absorb moisture and wet berries will get soggy and begin to mold if they sit around.
- Speaking of mold, remove any moldy berries from the container right away or it will spread quickly.
- Strawberries can be refrigerated if you plan on eating them soon and are easy to freeze if you plan on waiting longer.
- If you’ll be using your berries right away, leave them out on the counter. Room-temperature strawberries are sweeter than cold strawberries.
- Size and shape don’t have much effect on flavor but color will tell you exactly which strawberries to select. Look for bright red berries with minimal white around the cap.
- Strawberries don’t ripen after they’re picked, so be sure to test for ripeness (they should smell quite fragrant) before purchasing.
- The little “seeds” on the outside of the strawberry aren’t seeds at all. They’re called achenes, and each one is actually an entire fruit—with the actual seed inside.
- Natural strawberry season runs from April through June but California and Florida’s strawberry season runs from January through November! These two states supply almost all of the strawberries we buy commercially in the U.S.
- Belgium is serious about strawberries. At the Musée de la Fraise in Wépion a helpful and strawberry-obsessed staff can answer nearly any strawberry question, including the history of strawberries in Wépion. Local strawberry tastings and strawberry products are included in the admission price. Sign us up!