Strawberry

Strawberries are aromatic berries loaded with anthocyanins, enhancing their visual appeal.

Flavor

How to use it

Hold Off on the Wash. Wash strawberries just before use to prevent mold, as moisture activates spores.

Sweet Concentration. Macerate strawberries with sugar; osmosis draws out water, concentrating sweetness and aroma.

Common mistakes

• Washing early triggers mold from increased moisture.
• Mixing with ethylene emitters leads to quick overripening.

What goes with strawberry

• Balsamic Vinegar. Balsamic vinegar's acidity highlights strawberry's sweetness.
• Cream. Cream's fat softens strawberry's acidity, offering smoothness.
• Basil. Basil shares sweet, clove-like aroma compounds with strawberry and lifts its fruit notes.
• Pistachio. Pistachio's grassy, buttery richness rounds out strawberry's bright floral acidity.
• Ricotta. Strawberry's floral acid cuts ricotta's mild creaminess.
• Mint. Mint adds refreshing contrast to strawberry's sweetness.
• Black pepper. Black pepper adds surprising spice to strawberry's sweet, fruity profile.
• Milk. Milk's creamy sweetness softens strawberry's tart acid.

Try tonight

• Top yogurt with sliced strawberries.
• Stir into a fruit salad for color and flavor.
• Serve with shortcake and cream for dessert.

Storage

Refrigerate strawberries, unwashed, in a single layer until ready to use.