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Tuesday, March 19, 2024
March 19, 2024

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Strawberries a sweet taste of summer

The Columbian
Published:

Who can resist the temptation of the red, ripe, juicy, heart-shaped strawberry?

Strawberries are the most popular berry in the world and are now available in our markets! Strawberries are the first fruit to ripen in the spring with the promise of summer’s arrival. Strawberry season lasts from late May through mid-July.

Strawberries are a member of the rose family, and the only fruit with its seeds on the outside of the berry. Popular varieties found in this area include Shuksan, Puget reliance, Puget crimson, honey, Benton and Hood.

Select strawberries at optimal ripeness, as they do not continue to ripen after picking. Choose fresh picked strawberries that are medium sized, firm, plump, deep red in color, and with green caps still attached. Avoid soft, shriveled, dull, or moldy berries.

Strawberries are extremely perishable, so they require proper handling and storage to maintain maximum flavor, color and shelf life. Avoid warm or room temperatures; the red pigments in the berries are heat sensitive and will turn brown.

Strawberries can be stored for up to 2 to 3 days in the coldest portion of the refrigerator in a moisture proof container or covered with paper towels. Discard any moldy or discolored berries immediately.

Wash strawberries when ready to use by rinsing in cool running water and then patting dry. Remove the green caps after washing.

This versatile berry is best eaten fresh but can be easily be included in favorite recipes ranging from frozen treats to baked goods.

When calculating an amount of strawberries for a recipe, a 1 pint container of fresh whole strawberries (¾ pound by weight) yields approximately 2¼ cups sliced berries or 1²/3 cup pureed berries.

For savoring strawberry flavor off-season, consider freezing, dehydrating, or making into jam or syrup.

Freeze the strawberries whole (with or without caps) to maximize nutrient retention. Wash and dry the strawberries and place individually on a cookie sheet and put in the freezer. Once frozen, the strawberries can be placed in a sealed freezer bag or freezer-type container and stored in the freezer for up to a year. Use these berries frozen as “ice cubes” in beverages, blended in frozen drinks, or included in frozen desserts.

Defrosted, these berries can be used in baked goods (pies, cakes, muffins) or made into jam, syrup, or fruit leathers. Because of the strawberry’s high water content, a defrosted berry will not have the firm texture of the fresh berry.

Strawberries are most often made into jams. They make great freezer jam as well as jam processed in a jar. For recipes and help with making jam contact the WSU Master Food Preservers.

Strawberries offer beneficial anti-oxidant and anti-inflammatory properties as well as improved regulation of blood sugar levels. However, as strawberries contain measurable amounts of oxalates, individuals with kidney or gallbladder issues may not want to eat them.


Leigh Rosenberger is a WSU Clark County Extension Master Food Preserver. For more information, contact the Master Food Preserver (MFP) Hotline at 360-697-6060 ext. 5366 or website at clark.wsu.edu.

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