Content

• To step
• Method 1 of 2: Make strawberries last longer
• Method 2 of 2: Freeze strawberries
• Tips
• Warnings

Strawberries can keep for up to a week in the refrigerator if you treat them properly, but it is not always easy to see how long they have been in the store outside of the refrigerator. With these tips you can ensure that your strawberries stay fresh for a few days longer than you are used to. If you can't use all of them within that time, follow the strawberry freezing instructions.

To step

Method 1 of 2: Make strawberries last longer

1. Before you buy strawberries, check if they are old. Spots and slurry on the container can indicate that the strawberries are rotting, or that the fruit is wet and can therefore rot more quickly. Dark colored and mushy strawberries are probably already rotting, while strawberries with fluffy mold on them are no longer edible.
   • If you pick your own strawberries, do this after they have ripened and turned a bright red color. Pick the strawberries when they are still firm.
2. Discard moldy strawberries immediately. Mold can spread from one strawberry to the next, causing the whole container to become moldy quickly. Ideally, you will find a container in the store of firm, bright red, moldy strawberries, but often there are one or two bad ones among all those good strawberries. Check the strawberries after you buy them and discard any strawberries that have fluff, as well as dark colored and mushy strawberries that are likely to mold quickly.
   • This also applies to moldy fruit that is kept near the strawberries.
3. Only wash the strawberries just before you start using them. The strawberries will absorb the water and turn a mushy gruel if left wet for too long. The moisture will make them rot faster. You can slow down this process by washing the strawberries just before you eat them or use them in cooking.
   • If you've already washed a container of strawberries, pat the strawberries dry with paper towels.
   • It's still a good idea to wash the strawberries before eating them. In this way you flush out potentially harmful chemicals and organisms from the ground.
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Method 2 of 2: Freeze strawberries

1. Freeze ripe and firm strawberries. When a strawberry starts to rot or get mushy, you can't save it by freezing it. Ripe, bright red strawberries will keep their furthest if you freeze them. Dispose of moldy and mushy strawberries in the compost heap, in the garden or in the bio-bin.
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3. Add sugar or sugar syrup (optional). By storing the strawberries in sugar or sugar syrup, their flavor will be better preserved. However, the strawberries can get very sweet as a result, and not everyone likes that. If you do decide to use this method, use 150 grams of sugar per kilo of strawberries, regardless of how you prepare them. You can also make a heavy sugar syrup by mixing equal parts sugar and lukewarm water, chilling the mixture in the refrigerator, and then covering the strawberries completely.
   • It may make more sense to add sugar or sugar syrup after you've prepped and put away the strawberries. However, it is best to make a decision before storing the strawberries, because that way you know if you need to leave extra space in the containers.
4. Consider using pectin syrup (optional). This is a good choice if you like unsweetened strawberries but want to keep the flavor and texture better than keeping the strawberries without any additional ingredients. For this you will have to buy pectin powder and boil it in water. It differs per brand how much water you have to add to a sachet of powder. Let the pectin syrup cool before covering the strawberries.
   • This may prevent the strawberries from staying fresh as long as they would with sugar or sugar syrup.
5. Let the strawberries partially thaw before using. Remove the strawberries from the freezer and let them thaw in the refrigerator for several hours before using them. If you want to thaw the strawberries faster, keep them under cold water. Heating the strawberries in the microwave or otherwise can make them very mushy and dirty. Eat the strawberries when there are still some ice crystals on the surface. The strawberries can become mushy when they are completely thawed.
   • How long it takes for the strawberries to thaw depends on the temperature and size of your strawberries. A large lump of frozen strawberries may need to be thawed overnight or even longer.

Tips

• You can use mushy strawberries without fluff or mold in baking or pureeing and use in salad dressing.

Warnings

• Fruit that comes into contact with zinc and other metals too often can rot more quickly. This is usually a problem in large restaurant and hotel kitchens, and not in people's homes.