Strawberries are low in calories, fat free, and provide an excellent source of potassium, vitamin C, folic acid and fiber. They have been shown to act as antioxidants and may decrease the risk of certain cancers and heart disease. Strawberries do not ripen after they have been picked, so look for bright red, plump berries with fresh green caps. Berries should be dry, clean and firm. Avoid berries with large uncolored areas or soft dark areas.
Mold spreads rapidly from one berry to another so sort out defective fruit.
Strawberries are very perishable and should be stored, unwashed, loosely covered in the refrigerator until ready to use. For optimum quality, they should be used within 3 or 4 days. Just before serving, remove caps and rinse berries with cool water. Strawberries can also be frozen for longer storage. Yield about 3 pints.