Strawberries Actually a member of the rose family, these plump, flame-red, succulent berries are heart shaped with tiny edible seeds, green leaves and short to long stems.
Peak Season: June and July
Choose plump, firm, deep-colored strawberries, with bright green caps and no signs of mold or soft spots. Store strawberries in the refrigerator for 1-2 days. Wash and hull strawberries just before using them. To freeze strawberries, place them in a single layer on a baking sheet and place in the freezer until firm. Then transfer frozen berries to a sealed container or bag. A 12 oz. basket of strawberries will give you 3 1/2 cups whole strawberries, or 2 1/4 cup sliced strawberries.
The best way to eat a strawberry is fresh out of hand. For a fresh strawberry taste, try this simple strawberry gelato. Heat 1 cup of sugar and 1 1/2 cups water until sugar dissolves. Combine 3 cups pureed strawberries, 2 Tbsp. finely chopped lemon zest, and 3 Tbsp. fresh lemon juice with cooled sugar mixture. Freeze until firm.
Strawberry Historical Facts
Strawberries are thought to have been cultivated in ancient Rome. The strawberry, as we know it, was originally grown in northern Europe, but species are also found in Russia, Chile, Canada, and the United States.
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