Yes, strawberries are available most of the year, but April and May are when they’re at their peak. Choose deep red, fragrant berries (smell the packaging—if there’s no scent, don’t buy them) with no signs of bruising, leaking juice, mold or deterioration. Avoid those with pale white or green “shoulders” at the stem, indicating that they were harvested before they were ripe. Strawberries don’t ripen after they’re picked so it’s important that they spend as much time on the vine as possible for the best flavor. They spoil rapidly so use them as soon as possible after purchasing. If you must store them, line a baking sheet with barely damp paper towels, arrange the unwashed berries stem-side down on the tray and refrigerate for two to three days. Wash just before using them.
Strawberries shine in desserts and other fruit-based recipes like smoothies. But try them in sandwiches, on French toast or sliced in a spinach salad tossed with toasted almonds, thinly sliced red onion and poppy seed vinaigrette.
There’s nothing quite like biting into a freshly plucked strawberry. Now is the time of year to load up on these sweet, beautiful spring gems!
Few things taste as sweet and juicy as strawberries picked at the peak of freshness! Enjoy a pint today!