Strawberries are not sold by variety, though smaller strawberries tend to have a sweeter flavour.
Choose plump, shiny, brightly coloured strawberries. Avoid ones with bruises, mushy bits or mould. Strawberries don’t ripen any more after being picked, so avoid unripened strawberries with white or pale green areas.
Strawberries are best eaten the day of purchase, but can be refrigerated for up to two days or stored in the freezer for up to a year.
Wash strawberries then remove their green stems and collars (always do this after washing). Add them to fruit salads, green salads, yoghurt, sorbets, muffins, soda or juice, or make them into jams and jellies.
4 quick ways with strawberries:
Chocolate and strawberries are an easy (and delicious) combination. Simply melt 50g dark chocolate in a bowl over simmering water (or in the microwave). Drizzle over a punnet of washed and hulled strawberries and allow to cool slightly, so chocolate hardens.
Get creative with your dinner party entrées. Combine diced strawberries, crumbled goat’s cheese or reduced-fat feta and chopped mint in a bowl. Serve on small slices of grilled sourdough or rye bread as a fruity bruschetta.
Make a balsamic strawberry compote by marinating a punnet of chopped strawberries in 1 tablespoon brown sugar, 2 teaspoons balsamic vinegar and a generous dash of freshly ground black pepper for 20 minutes. Roast at 190°C for 15 minutes, then serve with natural yoghurt.
This deliciously fresh salsa is beautiful with grilled fish, especially salmon. Dice 1 punnet strawberries, 2 peeled kiwifruit and 1 Lebanese cucumber. Combine with a splash of lemon or lime juice and a handful of chopped coriander and mint.
Did you know? 100g strawberries have only 100kJ and are a source of dietary fibre.