should have a full red color, bright luster and firm, plump flesh.
fully ripe berries. Strawberries do not ripen after being picked.
should be bright green, fresh looking and fully attached.
should be dry and clean; usually medium to small berries have better eating
quality than large ones.
berries with large uncolored or seedy areas or those with a dull, soft look.
look better and keep longer when they are picked and handled correctly.
Because they are a very tender fruit, they will bruise and discolor any time
they are squeezed, so handle them gently.
Grasp the stem just above the
berry between the forefinger an the thumbnail and pull with a slight twisting
With the stem broken about ½
inch from the berry, allow it to roll into the palm of your hand.
Repeat these operations using
both hands until each holds 3-4 berries.
Carefully place -- don't throw --
the fruit into your containers.
Don't overfill your containers
or try to pack down the berries.
Whether you pick strawberries from your
own garden or at a Pick-Your-Own farm, here are a few tips to keep in mind:
Be careful that your feet and knees
don't damage plants or fruit in or along the edge of a row.
Remember that heaping strawberries
more than 5 inches deep will bruise the berries.
Only pick the berries that are fully
red. Part the leaves with your hands to look for hidden berries.
Remove berries that show rot,
sunburn, insect injury or other defects and destroy them.
Pick berries for immediate use any
time, but if you plan to hold the fruit for a few days, try to pick in the
early morning or on cool, cloudy days. Berries picked during the heat of the
day bruise easily and will not keep well.
Keep picked berries in the
shade and cool them as soon as possible after picking. Berries that have been
handled carefully will keep up to three days in the refrigerator.
strawberries as soon after purchase as possible.
home immediately after purchase.
berries from their market or store container.
caps on the berries, sort and gently arrange them in a single layer on a
cookie sheet or other shallow container.
Store in the
serving, wash them in gently flowing cold water in a colander. Drain and
remove caps by giving them an easy twist with a strawberry huller or sharp
Due to the
many variables, such as moisture content, size and variety, it is impossible
to give specific recommendations as to quantity to buy. As a rule of thumb, 1
quart strawberries = approximately 3-3/4 cups hulled, whole berries.
equals 1 1/4 pounds
equals 16 oz.
Ed, Debbie, and Nellie Bell
16447 State Road 38 -
Hagerstown, IN 47346
TT Relay 711