Strawberries
Strawberries are a sweet, fragrant red berry and one of the most popular fruits in the world, eaten fresh, baked into desserts, or cooked into jams and sauces.
How to buy
Choose strawberries that are fully red with no white or green shoulders, since they don't ripen further once picked. The green caps should look fresh and perky, not wilted, and the berries should smell sweet and fragrant through the container. Avoid any with soft spots, mold, or a dull, matte appearance, which signals they're past their peak.
How to store
Refrigerate strawberries unwashed in a single layer in a breathable container, ideally lined with a paper towel to absorb moisture, where they keep for about three to five days. Washing before storing speeds spoilage, so rinse only right before eating. They freeze well hulled and halved on a tray, and work directly from frozen in smoothies, jams, or baking.
Culinary profile
- Flavor
- Bright, floral sweetness balanced by a mild tartness that's most noticeable near the stem. Flavor intensity varies a great deal by ripeness and variety -- a fully sun-ripened berry is far sweeter and more fragrant than one picked early for shipping. Roasting or macerating with sugar concentrates the sweetness and deepens the flavor.
- Texture
- Juicy and tender with a slight give when ripe, and a mildly fibrous core. Overripe berries turn mushy quickly, while cooking breaks them down into a soft, saucy consistency.
- Aroma
- A sweet, highly fragrant aroma driven by a complex mix of volatile esters that's one of the most recognizable fruit smells -- the intensity of the aroma is a reliable clue to how flavorful the berry will be.
How to prepare
- Eaten fresh — Served whole or sliced, often with cream or a dip, as a simple snack or dessert.
- Macerated — Tossed with sugar (and sometimes a splash of liqueur) and left to sit until juicy and softened.
- Baked into shortcake or pies — Sliced and baked into pastry or layered with cream and biscuits for a classic dessert.
- Cooked into jam — Simmered with sugar and sometimes pectin into a classic spreadable preserve.
- Dipped in chocolate — Whole berries coated in melted chocolate for a simple, elegant treat.
Classic dishes
American
- Strawberry shortcake — Sweetened strawberries layered with whipped cream and a tender biscuit or sponge.
- Strawberry jam — Berries cooked down with sugar and pectin into a classic spreadable preserve.
- Strawberry cheesecake — A creamy baked cheesecake topped with glazed or fresh strawberries.
- Chocolate-covered strawberries — Whole berries dipped in melted chocolate, a classic treat for celebrations.
- Strawberry rhubarb pie — Strawberries paired with tart rhubarb in a double-crust pie.
Italian
- Strawberry and balsamic salad — Sliced strawberries tossed with balsamic vinegar and often paired with mozzarella or arugula.
Mexican
- Strawberry salsa — Diced strawberries mixed with chile, lime, and cilantro as a sweet-spicy topping.
Japanese
- Strawberry shortcake (Japanese-style) — A light sponge cake layered with whipped cream and fresh strawberries, a celebratory staple.
- Strawberry mochi (ichigo daifuku) — A whole strawberry wrapped in sweet red bean paste and chewy mochi.
French
- Fraises des bois with cream — Tiny wild strawberries served simply with fresh cream, a classic French indulgence.
- Strawberry tart — Fresh strawberries arranged over pastry cream in a buttery tart shell, often glazed.
- Strawberry coulis — A smooth, strained strawberry sauce used to finish cakes and plated desserts.
Caribbean
- Strawberry daiquiri — A blended or shaken cocktail of rum, lime, and strawberry, a fruit-forward classic.
British & Irish
- Eton mess — A casual dessert of crushed meringue, whipped cream, and strawberries mixed together.
- Strawberry pavlova — A crisp meringue shell topped with whipped cream and fresh strawberries.
Substitutions
- Raspberries — Swap in desserts or sauces; raspberries are more tart and seedy with a less fibrous texture.