Strawberries
Most famous for their starring role in strawberry shortcake, strawberries
bring their distinctive flavor to many other desserts, and to jam and jelly, too.
It has been said that we can thank children for the name of the sweet red berry we now know
as the strawberry. Long ago, after picking the fruit, children strung them on straws of grass
and sold them “by the straw.”
Red, juicy, and conically shaped, the strawberry is a member of the rose family and has
grown wild for centuries in both the Americas and Europe.
The strawberry itself is an unusual fruit in that its tiny seeds are embedded in its
surface rather than protected within. At their best, strawberries have a musky aroma and are
sweet but acid, almost pineapple-like, in flavor, with a delicate texture.
Varieties
In general, the flavor of the smaller berries is
better than that of the larger varieties since the larger ones are often watery.
Strawberries vary in size, shape, and color (some are off-white or yellowish). Bright red
ones that have a lively aroma are generally the tastiest.
Canned and frozen strawberries are also available. Commercial strawberry products include
preserves, jams, jellies, syrups, and various desserts.
Buying and storing tips
Fresh strawberries are highly perishable. Use them as soon as possible after purchasing to
ensure the best flavor, appearance, and nutrient content. If you do not plan to use the
berries immediately, remove them from containers, arrange them in a single layer in a
moistureproof container, cover loosely, and refrigerate; use within one to two days.
Choose brightly colored, plump, fragrant berries, without any darker, sunken, or runny
spots. The fringed green caps should be attached and look fresh. Avoid soft, shriveled, or
moldy berries. Do not wash until you are just ready to use them. If not using immediately,
store them (preferably in a single layer on a paper towel) in a moistureproof container in the
refrigerator for two to three days.
Just before serving, wash strawberries (keeping the green caps attached) under a gentle
spray of cool water. For best flavor, allow strawberries to reach room temperature before
serving. After washing, remove the green caps from the berries with a light twist or with the
point of a paring knife.
Strawberries freeze well. You can do so with or without sugar. To freeze strawberries using
sugar, mix equal amounts of sugar and water in a saucepan. Stir over medium heat until sugar
is dissolved and mixture is clear. Cool the mixture completely. Measure 1 cup (149g) of
stemmed and sliced strawberries into a 2-cup-size (473.16ml) freezer bag. Pour 1/2 to 2/3 of a
cup (118.3–157.7ml) of the sugar/water mixture into the bag—just enough to
completely cover the strawberries. Seal and freeze the bag, keeping berries in a single
layer.
To freeze strawberries without the use of sugar, set whole, firm berries on a cookie sheet,
in a single layer and not touching each other, and place in the freezer. After berries are
frozen, put them in a sealable plastic bag. This way they are “individually
frozen” and do not stick together.
Because the moisture content of strawberries varies throughout the season, it’s
recommended that home-frozen strawberries be used in beverages and sauces, not in recipes
where liquid variations could make a difference. (Commercially frozen strawberries are
consistent in texture and density.)
Thawing strawberries in the refrigerator will allow them to retain their shape better. When
thawing at room temperature, keep the berries in a clean, sanitary environment. Cover and
refrigerate unused thawed berries within two hours. Never try to speed up the thawing process
by running water over the outside of the container, as that allows bacteria to grow. After
thawing, keep berries refrigerated and use within three days. Never re-freeze
strawberries.
While still attractive, thawed strawberries may be a little darker and lack the sheen that
a fresh berry would have.
Availability
Peak season is from late spring through early summer. However, fresh strawberries are sold
year-round in many food markets.
Preparation, uses, and tips
Most famous for its starring role in strawberry shortcake, strawberries are often a
delicious accompaniment to Belgian waffles, and a favorite flavor for jam and jelly.
Strawberries and rhubarb are a great pie combination.
Always delicious eaten out of hand, fresh strawberries are also wonderful when served with
plain or whipped cream, macerated in wine or liqueur, and in a variety of desserts. One simple
way to enjoy strawberries is to place whole berries on a saucer, with a tablespoon or so of
white or brown sugar in the center for dipping. In a sauce, a light grinding of fresh black
pepper seems to heighten their flavor.
A key point to remember about strawberries is that once they are sliced, the addition of
sugar will encourage their juices to flow; that’s why it’s best, in shortcake
mixtures, to have some berries cut fine, others whole or in large chunks, and to let the
berries sit for a few minutes with the sugar; the juice from the finely cut ones then creates
intense flavor.
Nutritional Highlights
Strawberries (whole berries), 1 cup (149g)
Calories: 43
Protein: 0.88g
Carbohydrate: 10g
Total Fat: 0.53g
Fiber: 3.3g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
Back to top
