Arguably the most beloved of all the soft fruits, Strawberries belong to the rose family. They are the only fruit whose seeds grow around the exterior rather than interior. Strawberries contain more vitamin C than oranges. A good source of potassium and folic acid, they also contain ellagic adic, a compound that guards against cancer.

Selection and Storage: Don’t wash or hull strawberries before storing, or soak them in water before using, as they readily absorb moisture, which dilutes their flavor. As delicate as the hearts they resemble, strawberries should be handled with care. They do not ripen further after picking, but just soften. An excess of strawberries will be best used by making jam or freezing for up to 6 months for later use.

Culinary Uses: Who can resist a luscious bowl or sun-ripened strawberries! The marriage of strawberries and cream remains one of summer’s purest pleasures. Strawberries also pair well with rhubarb; together the pair makes excellent pies, crumbles, jams and preserves.

Information from: The Produce Bible by Leanne Kitchen

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