Need to use some plump, delicious strawberries? We’ve got you covered

Ripe strawberries are a joy to eat but must be used quickly

By Janet Blaser
Published on Monday, June 21, 2021

It’s not just in Mexico that people love strawberries: these sweet red fruits are the  most popular berry in the world. In Mazatlán, where I live, fresas y  crema (strawberries and cream) is one of the most in-demand treats, sold in every store  and by street vendors as well.

Mexico was actually the world’s biggest exporter of strawberries in 2020, overtaking Spain.

There are hundreds of varieties of strawberries, with slightly different shapes, color, flavor and firmness. At their best, all of them are irresistibly sweet.

And therein lies the challenge: how to pick the best strawberries for eating, for cooking or for freezing?

The first thing to know is that strawberries are very perishable; you haven’t been imagining that. It’s most likely through no fault of your own that they don’t last more than a day or two after purchase (if even that!).

With just a few minutes and a saucepan, you can turn classic pancakes into something special with homemade strawberry syrup.
Their high water content (90%) makes them fragile and susceptible to rot — but that’s also why they freeze wonderfully. Kind of a delicious double-edged sword.

The best thing to do is to use strawberries the day you buy them. If that’s not possible, don’t wash or hull them until you’re ready to use them.

Just pat them dry and store, refrigerated, in layers separated by paper towels. If I know I’m just going to use them in yogurt or smoothies, I’ll hull and slice ’em, mix in a bit of sugar and store them in a covered container in the fridge. They may not stay firm, but at least they don’t go bad.

One of my pet peeves in buying commercial strawberries is that they’re inevitably hard and tasteless. They may look pretty, but that’s about it. Here in Mazatlán, I’ve sometimes been able to find “real” strawberries at the big weekly flea market and also at the organic farmers market when they’re in season.

When purchasing, look for berries that are firm and bright with a bit of a shine — a good gauge of freshness. (Of course, if you can sample, do that as well!)

Strawberries are easy to freeze and need just a bit of prep. Wash, dry and hull them carefully, then spread them in a single layer on a cookie sheet, lined with parchment if you like. Freeze overnight, then transfer to an airtight container.

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