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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. |