Selecting & Preparing Strawberries
Look for berries that are completely red with no white or green spots and have a sweet smell. Avoid crushed berries and berries packed in juice-stained boxes. Remove any damaged berries as soon as possible. Trim damaged areas and use these berries in sauces, ice cream or in baking where appearance isn’t important.
Store berries in the refrigerator with tops on, unwashed and lightly covered in a single layer, use within three to six days. Just before serving, gently rinse under cold running water (avoid soaking berries because they will absorb water and lose flavour), gently pat dry with paper towel, remove tops.
Strawberries may be frozen whole or sliced, with or without sugar, for up to 12 months. To freeze without sugar, place in a single layer on a large tray or cookie sheet. Freeze until firm (about one hour), pack in freezer bags drawing off as much air as possible, and seal to freeze with sugar, pack in rigid containers, sprinkling sugar between each layer. For every 4 cups (1L) whole washed berries, allow 1/2 cup (125 ml) granulated sugar; for the same amount of sliced strawberries allow 3/4 cups (175ml) of sugar.
Per Serving: 1/2 cup (125ml) raw strawberries:
|% Daily Value|
Strawberries Are …
- An Excellent Source Of Vitamin C (One serving of Strawberries contains as much Vitamin C as an Orange!)
- A Good Source of Manganese
- A Source of Fibre, Folate