Spring Ingredient Essentials: Strawberries

We’ve suffered through a long winter, finally rounding the corner into spring, and we couldn’t be happier! For spring begins strawberry season! Though cultivation began in early 14th century Europe, the berry became the popular treat it is today in early 20th century California. Fragrant and sweet with a bright red hue, strawberries are good for you, too. One cup of strawberries gives you 150% of your daily value of calcium and 3 grams of fiber. A single serving, about 8 medium-sized strawberries, clock in at under 50 calories and is a perfect treat to satisfy your sweet tooth. 

How do I pick the best strawberries?

Choose berries that are plump, firm and red throughout. This means they are ripe and ready to snack on. Steer clear from strawberries with green or yellow spots, which indicates they have not reached full ripeness. Unripened strawberries do not ripen once picked, so if you find them in your grocery box toss them.

If you’re going strawberry picking, remember to look for plump, firm and bright red strawberries. The leaves surrounding the berries should be bright and fresh, with no wilting or withering. Though peak time is between April and late June, depending on weather conditions, berries may not be ripe. Check first so you can have the best pick of the farm. Most farms also host a Strawberry Festival, where you can not only pick your berries but feast on a host of goodies made from these sweet, delectable fruits.

What can I make with strawberries?

You could spend the day away coming up with ways to use strawberries. These versatile berries lend themselves to cakes, jellies, jams, smoothies, ice creams, sorbets, salsa, pies and more. Drop them in your sparkling water (or champagne if you’re celebrating!), toss them in sangria, grill, sauté, muddle or eat them raw. Every which way they are truly delicious!

Preparation is easy. Wash berries under cool running water, dry and remove hulls. Using a paring knife, insert the tip of the knife into the strawberry by the stem angled towards the center, rotating the strawberry to guide you around. Essentially, you are cutting out a small cone shape from the top of the berry. Remove top and repeat with remaining berries.

And storage? Strawberries will last a few days in the refrigerator. Be aware that they grow mold quickly when left at room temperature, so eat them all up or store in the fridge. Freeze your strawberries to enjoy them year round. Wash and cut the hulls off, transfer to a zip lock bag, remove any excess air and freeze. You can enjoy your ripe, frozen strawberries for 3-4 months without any change in brightness or taste!

Recipes to try include: Fun Strawberry and Banana Snake, Easy Spicy Chocolate Covered Strawberries, and Tequila Berry Sorbet.