Even if it doesn't feel like summer, the arrival of local strawberries is reason enough to celebrate the season. The price is still a little up there but will lower as the season gets into full swing.
An excellent source of vitamin C, strawberries are also a good source of folate and potassium and provide a low calorie treat.
To ensure you get the best from them, eat your strawberries within two days to help preserve their nutrients. Because they do not ripen after harvesting, it is important to pick them when fully red, without green or white areas. Sure, they will continue to turn red after they are picked but the flavour will not intensify nor will they become sweeter. On the other hand, strawberries that are deep red and dull are overripe. The scent of the berries can also be an indicator of quality.
When picking, gently snap the pedicel (stem) from the plant and take care to avoid bruising. If you are not planning on eating them that day, cool the picked berries as soon as possible and store, unwashed and with stems attached, in the fridge, in a single layer on a paper towel-lined tray. Cover with plastic wrap or with a lid. Any mouldy berries should be removed immediately to stop the mould spreading.
For more on buying, storing and cooking with those luscious berries, see here. And for even more ways to use them, see our strawberry recipe collection.
Affordable local fruit buys include kiwifruit, and tangelos, along with USA pomegranates which have lowered in price. Eggplants, cucumbers and broccoli are good buying.
