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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.

Health benefits and concerns

Health benefits and concerns for berries
Many health benefits and concerns associated with this food are applicable to other berries. Read about health benefits and concerns for berries for a full description.