Strawberry Hints & Tips Guide

A guide for the perfect strawberry

What’s the first thought that comes to your mind, when you think of strawberry?

It is probably of a mouth-watering dessert of strawberries mixed with fresh cream? There’s nothing that says "Hello Summer" quite like eating a juicy vine-ripened strawberry that has been ripened to perfection in the early summer sunshine. Strawberries serve more than just fulfilling the sweet tooth. It is packed with hordes of health benefits, making a nutritious fruit for mind and body.

Buying Strawberries:

Naturally the best strawberries are the ones you pick yourself from your local strawberry fields. In the stores, always choose locally grown strawberries during the harvesting season (they are sweeter and juicier than those that are bred for shipment). Remember, your local strawberry season only lasts 3 to 4 weeks

When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps. The caps should be bright green, fresh looking and fully attached. Berries should be dry and clean; usually medium to small berries have better eating quality than large ones.

Strawberries do not ripen after they have been harvested, so choose strawberries that have been picked fully ripened. They should have bright red color, natural shine and fresh looking green caps.

Select berries that are in dry; unstained containers (stained containers may indicate oversoft berries that are not freshly picked). Mold on berries spreads quickly. Never leave a moldy berry next to a good one.

One pint of fresh strawberries equals about 3 1/4 cups whole berries, or 2 1/4 cups sliced berries, or 1 2/3 cups pureed berries.

Strawberry Equivalents:

Fresh Strawberries:

• 1 basket* = 1 pint strawberries = 3 1/4 cups whole berries = 2 1/4 cups sliced berries = 1 2/3 cups pureed berries.
• Basket of strawberries refers to the market package. 1 tray or flat of strawberries = 12 baskets.
• 1 cup whole strawberries = approximately 4 ounces.
• 1 quart whole strawberries weighs 1¼ to 1½ pounds and yields 4 to 5 servings.
• 1½ quarts strawberries are needed for one 9-inch pie.
• 12 pounds or 8 quarts of fresh strawberries = approximately 13 pints of frozen berries.

Frozen Strawberries:

• 20 ounce bag frozen berries = about 4 cups whole berries = 2 1/2 cup sliced berries = 2 14 cups pureed berries.
• 10-ounce package frozen sliced sweetened strawberries = 1 1/4 cups strawberries in syrup.

Storing and Preparing Strawberries:

• Before using or storing, sort through the strawberries and separate the soft ones from the firm, fully ripe berries. Discard any mushy or spoiled berries.
• Store them in a colander in the refrigerator. This allows the cold air to circulate around them. Do not cover them.
• Remove caps from strawberries only after washing. Prepare strawberries for serving by rinsing with caps still attached under a gentle spray of cool water; pat dry with a paper towel. (Don't remove the caps before washing; the caps keep the water from breaking down the texture and flavor inside the berries.). Wash the berries just before you plan to use them. Use as soon as possible; strawberries ripen no further once picked.
• To keep strawberries from absorbing large quantities of water when washing them, place in a salad spinner to remove excess water.

From: http://whatscookingamerica.net/Cake/strawshortcake.htm