Strawberries are in season and the bright red berries have been greeting me at every grocery store the last few weeks. Sometimes I’ll go through a container right away, but most of the time I’d rather have just a couple as a quick snack, or one or two sliced over my breakfast oatmeal.
Strawberries tend to spoil quickly. Here are some tips to help them last 3-4 days.
1. If the weather is generally cool; below 70 degrees, don’t refrigerate. Just let them sit in the container they came in on your counter, but keep them out of sunlight.
Serving suggestion:
- Slice a few over a fresh spinach salad. Use a balsamic vinaigrette dressing. Complementary ingredients: sliced boiled eggs, walnuts, sliced red onion, sliced mushrooms, alfalfa sprouts, dried cranberries or raisins, feta, Gorgonzola or blue cheese crumbles.
2. If the weather is warm; over 70 degrees for most of the day, then I recommend slicing and adding a little sugar. The sugar helps preserve the berries. You don’t need a lot –only about a tablespoon or two for a pint of berries. It depends on how sweet you like them. Be sure to use a glass or ceramic bowl (metal may alter the berries’ flavor). Mix well, then cover the dish and store in the fridge.
Serving suggestions:
- Mix into plain yogurt topped with granola.
- Spoon over hot or cold cereal.
- Top a scoop of frozen yogurt or vanilla ice cream.
- Top fresh pancakes.
3. Freezing is also an option. Again, slice and sugar the berries. Use a freezer-friendly container, but not metal. Cover and freeze. When defrosted, the berries may be a little softer, but will have lots of flavor.
Serving suggestions:
- Blend into smoothies, yogurt or into home-made ice cream mix.
- Mix into hot cereal.
- Top fresh pancakes.
–
Beansandyoga 