C alifornia varieties are developed by University of California pomologists through funding from the California Strawberry Commission. In addition, many individual farming organizations conduct proprietary research into new varieties. A ll strawberries are picked, sorted and packed by hand in the field. Within 24 hours of harvest, the strawberries are loaded on refrigerated trucks for delivery to local supermarkets across the country. In addition, strawberries are good sources of folic acid, potassium and fiber.
Strawberries are also fat-free and low in calories.
S ince strawberries do not ripen after harvesting, consumers should select plump strawberries with a natural sheen, bright red coloring and fresh-looking caps. Once you reach home, store strawberries in the refrigerator in another container covered loosely with plastic wrap. Just before using, wash strawberries with the caps attached under a gentle spray of cool water. For best flavor, allow strawberries to reach room temperature before using. Size is not a factor in determining flavor.