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STRAWBERRY TIPS
Strawberry Equivalents:
Fresh Strawberries (approximate):
Basket of strawberries refers to the market package. 1 tray or flat of strawberries = 12 baskets or pints.
1 small basket = 1 pint strawberries = 12 large strawberries = 24 medium strawberries = 36 small strawberries.
1 pint = 2 to 2.5 cups sliced (1/4-inch thick slices) strawberries.
1 pint = 1.25 to 1.5 cups pureed (mashed) strawberries.
Frozen Strawberries (approximate):
20-ounce bag frozen whole strawberries = 4 cups whole strawberries = 2.5 cup sliced strawberries = 2.25 cups pureed (mashed) strawberries.
10-ounce package frozen sliced sweetened strawberries = 1.25 cups frozen strawberries in syrup.
Storing and Preparing Strawberries:
1. Use berries as soon as possible as strawberries ripen no further once picked.
2. Before using or storing, sort through the berries and separate soft ones from firm, fully ripe berries. Discard any mushy or spoiled berries.
3. Leave caps (stems) on the strawberries until ready to use.
4. For best flavor, don’t wash strawberries until you are ready to eat or use them. Moisture is the enemy when it comes to storing strawberries.
5. Strawberries tastes best at room temperature, so remove from the refrigerator approximately 1 hour before they are to be used.
6. Store fresh strawberries in a colander in the refrigerator. This allows the cold air to circulate around them. Do not cover them.
7. Remove caps from strawberries only after washing (the caps keep the water from breaking down the texture and flavor inside the strawberries).
8. Prepare strawberries for serving by rinsing with caps still attached under a gentle spray of cool water; pat dry with a paper towel. Wash the berries just before you plan to use them. Remove the green caps (stems) with a light twisting motion or with the point of a paring knife.
Strawberry Equivalents:
Fresh Strawberries (approximate):
Basket of strawberries refers to the market package. 1 tray or flat of strawberries = 12 baskets or pints.
1 small basket = 1 pint strawberries = 12 large strawberries = 24 medium strawberries = 36 small strawberries.
1 pint = 2 to 2.5 cups sliced (1/4-inch thick slices) strawberries.
1 pint = 1.25 to 1.5 cups pureed (mashed) strawberries.
Frozen Strawberries (approximate):
20-ounce bag frozen whole strawberries = 4 cups whole strawberries = 2.5 cup sliced strawberries = 2.25 cups pureed (mashed) strawberries.
10-ounce package frozen sliced sweetened strawberries = 1.25 cups frozen strawberries in syrup.
Storing and Preparing Strawberries:
1. Use berries as soon as possible as strawberries ripen no further once picked.
2. Before using or storing, sort through the berries and separate soft ones from firm, fully ripe berries. Discard any mushy or spoiled berries.
3. Leave caps (stems) on the strawberries until ready to use.
4. For best flavor, don’t wash strawberries until you are ready to eat or use them. Moisture is the enemy when it comes to storing strawberries.
5. Strawberries tastes best at room temperature, so remove from the refrigerator approximately 1 hour before they are to be used.
6. Store fresh strawberries in a colander in the refrigerator. This allows the cold air to circulate around them. Do not cover them.
7. Remove caps from strawberries only after washing (the caps keep the water from breaking down the texture and flavor inside the strawberries).
8. Prepare strawberries for serving by rinsing with caps still attached under a gentle spray of cool water; pat dry with a paper towel. Wash the berries just before you plan to use them. Remove the green caps (stems) with a light twisting motion or with the point of a paring knife.
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