Although early varieties appear in late winter, strawberries are usually spring fruits that can be enjoyed in a thousand different ways at this time of year. They are rich in virtues, but they have a small drawback: they are very tender and spoil quickly. To extend their lifespan, we can take simple precautions at home to avoid the risk of having to throw them away.
Remember that strawberries are not climacteric fruits, that is, they do not ripen after harvesting, unlike apples or bananas. Therefore, the most important thing is to buy them at the optimal time and store them properly to slow down this process of deterioration.
Strawberries, how to choose them in the supermarket to make them last longer
It is not advisable to be tempted if we are not completely sure that we can consume strawberries in a short time. If we decide to buy, it is advisable to check the label for the harvest date or packaging, then choose the latest one and carefully examine the product itself.
Preferably, choose strawberries that are not stacked in rigid and protected containers (wood is more reliable than plastic) or that allow a good view of the contents. We check that there are no moldy, old or too green parts, that there are no insects and that they are not crushed or obviously damaged.
They must be handled with care in the shopping cart or basket and no other items may be placed on it. If possible, we store them upstairs, away from wet food and also away from apples and bananas that emit ethylene.
Here’s how to store strawberries so they last longer without mold.
Although they are at room temperature in the supermarket, strawberries, such as berries and other delicate fruits, should be refrigerated. The sooner we put them in the fridge, the better! Strawberries should only be soaked in water when used or eaten, as moisture will only accelerate their deterioration.
- As soon as we get home, we open the container to check all the strawberries one by one and dispose of those that may have mold or visible damage.
- Moldy or rotten fruit should be thrown away. There is no point in cutting the contaminated part, fungi are dangerous pathogens that spread even through the invisible part of the food.
- We will not remove the stems and leaves, as this would be an easy way for microorganisms to enter. This applies in principle to all plant-based products.
- Place the fruit in a clean and large container, preferably where we can arrange it in a single layer without piling it up. If we have too many, we can divide them into two containers.
- We can line the bottom of the container with paper towels or with a special bottom to store vegetables, such as for refrigerator drawers. This allows the air to circulate and absorb the moisture released.
- Strawberries need to “breathe”, so they should never be tightly closed. If we want to cover them, we can pierce the plastic, leave a valve open or use breathable paper.
- Inside the refrigerator, you should make sure that the temperature is constantly low and never drops below 2 °C or above 6 °C. Again, stay away from foods that emit strong odors or ethylene.
- In this way, the strawberries will last three to five days. However, it is always advisable to check the condition of all fruit daily and quickly dispose of any pieces that show signs of mold or possible decomposition.
How to extend the life of strawberries with this foolproof method
If we want to extend the shelf life even further, we can pre-wet them with a vinegar solution.
Take a large bowl, fill it with 600 ml of water and 400 ml of white wine vinegar and stir. Add the strawberries to the liquid and let them soak for about 5 minutes. Then dry thoroughly with absorbent paper. Finally, store them in a plastic container and divide them into two shelves with absorbent paper sheets. Strawberries can be stored for up to two weeks.
Before they spoil too much, we also have the option of freezing them, dehydrating them or preparing canned foods such as canned food or jams.
