About Strawberries

• Few fruit are so tasty and fragrant, yet so full of natural goodness as strawberries (see Nutrition Facts)
• There are many varieties with different seasons, sizes, colors and levels of sweetness, and stores are beginning to give these individual names
• Strawberries are grown almost everywhere, from the sub-tropics to the far northern hemisphere

Selecting

Strawberries are picked ripe because they do not ripen after harvesting. So choose strawberries that are plump, fresh looking and bright in color, with bright green leafy caps on the crown. Avoid bruised, wet or mushy fruit. And remember: the biggest strawberries are not necessarily the tastiest!

Storing

Strawberries are highly perishable. If you’re not eating them immediately, cover them and store them in your refrigerator for up to 3 days. But strawberries are invariably tastier when you eat them just after purchase.

Eating

Strawberries are a real treat however you eat them – from the hand or chopped, crushed or whole as a dessert. A little sprinkled sugar draws out their natural flavor.
They make an appetizing garnish for dishes too. And of course, they’re a favorite ingredient for cakes, sorbets, ice cream and other desserts.
Best to wash strawberries just before eating and with the green caps and stems still attached (to preserve the juice and nutritional content). Cut off the caps and stems with a small knife after washing and gently drying.

Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

All year round, but at their most delicious and abundant in Europe during the peak season, between May and July.

Growing regions

All over the world. Major producers in Europe are Spain, Italy, France, Germany and Poland.