Varieties

Strawberries are the most popular as well as the most plentiful berry. They are available year-round, with greatest abundance from April through July, when the California crops are at their peak. These plump, sweet, rubylike berries are nutritional jewels: Rich in dietary fiber and offering good amounts of vitamin C (more than any other berry) and manganese, strawberries are also an excellent source of ellagic acid, a phytochemical that helps combat carcinogens. They are also a good source of antioxidant flavonoids, such as anthocynanins.

Care & Handling

Selection

Berries should be plump, dry, firm, well shaped and uniformly colored. Pass up berries that are withered or crushed.

Storage

Berries are the most perishable of fruits; they can turn soft, mushy, and moldy within 24 hours. It is best to eat the softess and overriped berries first but remove any smashed or moldy berries. Berries should be used within a day or two of purchase.

Preparation

Sort berries again before serving, discarding any bad ones. Rinse the fruit, drain, and gently pat dry. Frozen berries need not be thawed before using them in recipes, but extra cooking time may be necessary.