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Selection

Berries should have a full red color, bright luster and firm, plump flesh.

  • Choose fully ripe berries. Strawberries do not ripen after being picked.

  • 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.

  • Avoid berries with large uncolored or seedy areas or those with a dull, soft look.

Strawberries: Picking

 Strawberries 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.

Picking Pointers:

  • Grasp the stem just above the berry between the forefinger an the thumbnail and pull with a slight twisting motion.

  • With the stem broken about 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.

Storage

  • 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.

  • Use strawberries as soon after purchase as possible.

  • Take berries home immediately after purchase.

  • Remove the berries from their market or store container.

  • Leaving the caps on the berries, sort and gently arrange them in a single layer on a cookie sheet or other shallow container.

  • Store in the refrigerator immediately.

  • Just before 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 knife.

Yield

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.

One quart equals 1 1/4 pounds

One Pound equals 16 oz.

 

 

Ed, Debbie, and Nellie Bell

     16447 State Road 38 - Hagerstown, IN 47346
765-489-5753
765-489-6136 Fax

   
TT Relay 711
    
edbell@omnicityusa.com

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