Plump, juicy strawberries are a sure sign of spring. We picked our first batch this week.
If not properly stored they may spoil more quickly than we would like.
Strawberries typically prefer to be covered and refrigerated below 40 degrees F (35 to 37 degrees F would be in the target range), but not at freezing or below.
Storing strawberries in the store containers with the snap-tight lids, a re-sealable plastic bag or other food storage container with a lid is recommended. If you can, store strawberries in a crisper drawer of the refrigerator to hold humidity.
If stored in the refrigerator compartment, frost-free technologies also can zap the moisture out of the berries. Strawberries can last up to seven days when stored correctly. Strawberries do not continue to ripen after they are picked, so if over ripe when picked, they’ll not likely last as long.
You should wait to wash strawberries until ready to serve and eat them. Wash the berries with cool running water or place them in a strainer and spray them with cool water.
If leftovers remain cover, refrigerate the prepared berries and use them within 24 hours.