How to select for best flavor:
Choose plump, bright, evenly-colored berries with a bright-green leafy cap. Avoid split or unevenly colored berries. If they are sold in boxes, avoid berries in boxes stained with juice. Also avoid berries that are in boxes covered with cellophane. They are likely to be squashed.
Peak of the season:
May is the peak of strawberry season when local berries are available in most states. In California, they can be harvested from February through December and so they are available year round.
Strawberries are high in iron, potassium and vitamin C when they are fresh and raw. Cooking or freezing makes them lose some of their vitamin C. Strawberries are one of the fruits known to increase the hemoglobin content of blood. One cup of raw strawberries contains about 45 calories, 1 gram of fat and 1 mg. Of sodium.
Strawberries should be eaten the same day they are bought, but they will last a day or two in the refrigerator if they are kept dry. Moisture promotes mold and decay. Vine -ripened strawberries have a much better flavor than those picked before they are ripe, so picking your own can be the best way to get good berries.
Many people who are allergic to strawberries can eat them if they are slightly cooked. Place strawberries whole in a pan with a little honey. Bring them to a boil. Remove from heat just as boiling point is reached. Do not actually boil them. Chill and serve.