Strawberries-Tuesday Tip

Before, or directly after, going to the grocery store I always clean out my fridge and pantry to make way for new food. The one thing that we inevitably throw away the most often are fruits and vegetables. Every single week, mushy strawberries, wilted lettuce, moldy mushrooms. And I can't help but wonder how much money I'm just tossing in the trash. Finally, I've put my butt in gear and  started doing some research on how to best store them in order to try and make these natural wonder foods last a little longer.

This week:

Strawberries

Normally I would just toss the basket or plastic container in the fridge, and then try to remember to feed the strawberries to my boys the very next day because two or three days later the strawberries would be all wilted.

Now here's what I've learned.

1. 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. Leave the caps (green parts) on the strawberries until ready to eat or use in your recipes.

2. Store fresh strawberries in a colander in the refrigerator. This allows the cold air to circulate around them. Do not cover them. (Is anyone picturing those single size colanders from Pottery Barn like me?  I think Target has them too. How pretty when you opened up your fridge door. I'm inspired. )


3.For best flavor, do not wash the strawberries until you are ready to eat or use them.

4. As strawberries tastes best at room temperature, remove from the refrigerator approximately 1 hour before they are to be used. (Well, this may not work out so well.)

5.Remove caps from strawberries only after washing (the caps keep the water from breaking down the texture and flavor inside the strawberries). I thought that last part was pretty interesting.

Hope this helps somebody. Now, go get some strawberries.

~mrs. dunbar

P.S. Happy Birthday Joseph!