What is your favorite fruit? Mine is (hands down) strawberries. I cannot remember a time when I didn't adore those sweet little red jewels. They usher in summer with their juicy goodness, preparing us for a season filled with other lovely fruits like blueberries, raspberries and melon ... Fresh fruit is the best.
Every summer, my kids and I head out to a local pick-your-own farm and pick strawberries. It's a fun tradition that we all love. And can you blame us? There is nothing quite as incredible as biting into a juicy, sun-warmed berry. When both my kids were really young, they actually favored the not-quite-ripe berries. But now they are getting older and wiser and dive for the brightest, redest berries they can find.
Do you go strawberry picking?
So, what do we do with the masses of berries we pick? First and foremost, we eat tons and tons of them. Some get set aside for making strawberry jam. I adore having fresh, homemade jam all year long.
Other strawberries are prepped and frozen for use throughout the year in baked goods and smoothies. Fresh strawberries (even ones that have been frozen) make the best dishes.
Wondering how to properly freeze them? Here's how I do it:
How to Freeze Fresh Strawberries
- Rinse the strawberries under cool water and pat dry. Remove the green stems with a huller or a knife.
- Place the strawberries hulled-side down on a baking sheet lined with waxed paper. Put them close together, but not touching.
- Slide the baking sheet into the freezer (it needs to be level). Freeze overnight. Then, transfer the frozen berries to a resealable plastic bag. Label the bag with the date frozen and then return to freezer for storage.
- Use within 3-6 months.
Looking for more inspiration? Check out these recipes:
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.