Making The Most Of Strawberry Season

Guest Post Contribution

A new season of bright, fragrant, ruby-red strawberries always holds my attention. I’m tempted to load up on as many as I can carry and head home with little else and hunker down for some serious enjoyment.
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But strawberry season is a long one, lasting well through June in my region. I’ve found that branching out to incorporate berries in everyday meals and treats really pays off. Creative, unexpected uses for them is one of the highlights of spring eating!

Strawberry Tips & Tricks

• The freshest berries are glossy and firm and sport sprightly, leafy caps. Avoid berries that have white or green patches near the top, a sign that they were picked before peak ripeness.
• Refrigerate strawberries for up to 2 days. Remove any that are soft, mushy or moldy so that they don’t compromise the others. Rinse berries just before using and pat them very gently dry.
• Hull strawberries by using a paring knife to cut a small cone-shaped divot out around the green stem end.
• Strawberries freeze well, so consider buying extra when the price is right. Remove the hulls and arrange the berries in a single layer on a tray. Slip the tray into the freezer until the berries are very firm,- 1 to 3 hours. Transfer them to freezer bags; they’ll keep for 6 to 8 months.
• Need to boost the flavor of tired or bland strawberries? Place sliced berries in a bowl, toss with a small amount of stevia and lemon juice and let sit at room temperature 20 minutes.