Strawberries must be kept in your refrigerator. They will keep longer if you do not remove the green caps or wash the berries until you are ready to use them. When caps are removed before use, the berries lose some of their moisture. Washing early tends to bruise them and the berries lose their freshness.
When you are ready to eat or bake with them place the berries in a strainer with the caps still on and rinse with cool water. To remove the caps, give the caps a gentle twist or use the point of a sharp knife, or strawberry core tool.
Whole berries: After washing and patting dry, put one layer of cleaned berries on a cookie sheet and freeze until firm. Remove from cookie sheet, package in freezer bags, and seal. The texture of the thawed berries won’t hold shape, frozen berries are great for smoothies, pies, ice-cream, jams or syrups.
Strawberries are rich in vitamin C, potassium, folic acid, and fiber. These are all essential nutrients that support the body’s daily functioning.
One cup of sliced, fresh strawberries, or 166 g, contains a range of important nutrients in the following amounts:
- Calories: 53 cal
- Protein: 1.11 g
- Carbohydrates: 12.75 g
- Dietary fiber: 3.30 g
- Calcium: 27 mg
- Iron: 0.68 mg
- Magnesium: 22 mg
- Phosphorus: 40 mg
- Potassium: 254 mg
- Vitamin C: 97.60 mg
- Folate: 40 micrograms (mcg)
- Vitamin A: 28 international units (IU)
Strawberries also contain a range of powerful antioxidants, including anthocyanins, ellagic acid, quercetin, and kaempferol.