Strawberries can last up to a week in the refrigerator if handled properly, but it's not always easy to tell how long they've been in the store. These tips can help you keep your strawberries fresh for a few days longer than usual. If you don't want to use the whole strawberry straight away, follow these instructions including how to store strawberries in your freezer.
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Method 1 of 2: Extends Strawberry Durability
Step 1. Look for signs of aged strawberries before buying
Stains or liquid on the container can be a sign of rotting fruit, or at least wet fruit is prone to rot. Strawberries with a dark or mushy color may be an early sign that strawberries are starting to rot, while strawberries that are moldy can no longer be used.
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If you are picking your own strawberries, pick strawberries that are ripe and bright red in color, while the fruit is still firm.
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Step 2. Discard moldy strawberries immediately
The fungus can spread from one strawberry to another and quickly spoil the entire fruit. While you'd ideally be able to find some firm, bright red, mold-free strawberries in the store, a bad strawberry or two is often hidden among the good ones. Inspect the strawberries as soon as you buy them and discard any strawberries that have fluff, or are dark and mushy, which may mold quickly.
This also applies to other moldy fruit stored near strawberries
Step 3. Wash strawberries only when you are going to use them
Strawberries will start to soak up the water and become mushy if left wet for too long, which will speed up the spoilage process. Delay spoilage by washing your strawberries right before you eat them or using them in a recipe.
- If you've already washed a number of strawberries, dry them with a paper towel.
- Washing strawberries before eating them is a good idea to release harmful chemicals or organisms from the soil.
Step 4. Understand how washing strawberries with vinegar works
A mixture of white vinegar and water can remove harmful bacteria and viruses from fruit more effectively than washing with plain water, but this does not mean that strawberries can last much longer. The fruit will still rot even if the organisms present on the fruit have been killed, and too much liquid can cause the fruit to rot more quickly. If a lot of the strawberries in the container need to be disposed of because of mold, you can spray the strawberries by mixing one cup of white vinegar and three cups of water in a spray bottle. Alternatively, wash strawberries with vinegar directly before use.
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Rubbing fruit with your finger when washing it will release soil and micro-organisms, and is more effective than simply holding the fruit under running water.
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Step 5. Store in refrigerator or cool place
Strawberries will stay fresh in a cool environment, ideally in the 0–2ºC range. To prevent the fruit from shriveling up, store strawberries in a drawer on your refrigerator shelf, or in a plastic mica or partially opened plastic bag.
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If your strawberries are wet on the surface, dry them with a paper towel first and place them between new, dry paper towels to absorb the moisture.
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Method 2 of 2: Freezing Strawberries
Step 1. Freeze ripe, firm strawberries
Once the strawberries have started to rot or become mushy, the freezing process won't help. Ripe strawberries that are bright red in color are the best for preserving. Strawberries that are moldy or crumbly should be thrown into compost, in the garden or in the trash.
Step 2. Cut off the green crown of the inedible strawberry
Most strawberries are sold with a green crown where the stem attaches, or with a small stem section. Cut this part before the strawberries are frozen.
Step 3. Decide how you will process the strawberries before freezing
You can freeze whole strawberries, but if you intend to use them in a recipe or as a topping, you can chop, slice, crush, or mash them first. Once frozen and thawed, the strawberries will become more difficult to cut, although mashing can always be an option. Larger strawberries can also be frozen and thawed more evenly if you first cut them into smaller pieces.
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If you're not sure how you want to process your strawberries, look at a few recipes first. Crushed strawberries can be used in making ice cream or smoothies, while sliced strawberries can be used as a topping on cakes or waffles. Whole strawberries can be dipped in melted chocolate.
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Step 4. Add sugar or sugar syrup (optional)
Storing strawberries with sugar or sugar syrup will retain more of their aroma and texture, but not everyone enjoys over-sweetness. If you decide to go this way, use 3/4 cup (180 ml) of sugar for every 1 kg of strawberries, depending on how the strawberries will be prepared. Alternatively, make a thick sugar syrup by mixing equal amounts of sugar and warm water, then chilling in the refrigerator and using it to drizzle all over the strawberries.
While it may seem reasonable to add sugar or syrup after storing the strawberries, decide whether or not to use them before you start putting the strawberries in the container, so that you can leave some extra space in the container
Step 5. Consider using pectin syrup (optional)
This is a good choice if you prefer unsweetened strawberries, but you still want to retain their aroma and texture better than "dry storage" without the addition of other ingredients. Buy pectin powder, then boil it with water. Different brands may require different amounts of water in each pack. Let the pectin syrup cool before pouring it over the strawberries.
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Note that this method may not retain the aroma and texture as well as using sugar or sugar syrup.
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Step 6. Place the strawberries in a freezer-safe container
Thick, tough glass and plastic containers are the best types, but make sure they are safe to freeze. Resealable plastic bags are another option. Space each strawberry to prevent it from becoming one large piece of ice. Generally a good distance is 1.25 – 2 cm from the top of the container to allow expansion when frozen.
If the strawberries were kept "dry," without any sugar or syrup, you may be able to spread the strawberries on a baking sheet and freeze them for a few hours. Then transfer to a denser container as described. This will make it easier to move the strawberries individually than large chunks of ice
Step 7. Defrost some of the strawberries before using
Remove the strawberries and let them thaw in the refrigerator for a few hours before using them. If you want to speed up this process, place the strawberries under cold running water. Heating strawberries in the microwave or otherwise can cause them to shrivel up. Eat strawberries while there are still a few ice crystals on the surface, as they will mash when they are fully thawed.
