Fresh strawberries are available year-round, but berries are in-season from April through June. Strawberries are cholesterol free and sodium free and a good source of Vitamin C and fiber.

Selection

• Select plump, brightly colored berries with fresh green caps.
• If packaged, check the bottom of the container for bruised, moldy or shriveled berries.
• Berries that are not ripe at the store will not ripen further at home.

• Before storing, sort the berries and throw away moldy or bruised berries.
• Refrigerate in a covered container for 2 to 3 days. Do not wash or hull them first.
• Freeze strawberries for longer storage (up to 8 months). Wash and hull the berries. Pat dry and place in one layer on a baking sheet. Freeze berries until firm then transfer to airtight freezer containers or bags.

• Always wash your hands first and use a clean cutting board.
• Wash strawberries before hulling them and just before using them. Quickly and gently rinse in cold water. Never soak strawberries in water - they can become waterlogged. Gently pat dry with paper towels.
• "Hulling" a strawberry removes the green leafy cap and inner white core. Pull off the leafy green cap. Use the tip of a paring knife to cut out the soft white core.
• Use an egg slicer to quickly slice washed and hulled strawberries.

• Add sliced strawberries to your bowl of cereal or toss them in your salad.
• Stir chopped strawberries into pancake or muffin batter.
• Add strawberries to a blender drink, milk shake, or "smoothie."