If we can keep from eating all our strawberries in a day, they go bad pretty quickly. Certainly much faster than the grocery store variety. Honestly, I take that as a sort of assurance – they’re not covered with nasty chemicals that keep them perfectly preserved. However, sometimes I want my Saturday strawberries to last until Tuesday, so I use the following technique. They won’t last for weeks and weeks, but you should get another day or so and fewer bad strawberries along the way.
- Sort the strawberries into three piles.
- Pile 1 is for the strawberries that should be thrown out right away. Moldy or badly bruised.
- Pile 2 is for the strawberries that should be eaten right away. Really ripe or starting to get soft.
- Pile 3 is for the rest.
- Toss out Pile 1. Put Pile 2 in a bowl for eating today and tomorrow.
- Put Pile 3 in a larger bowl. Cover with a solution of 1 part white vinegar to 3 parts cold water. Let it sit for 5 minutes then rinse with cold water. This will kill the invisible mold spores or other little guys that will sabotage your mission.
- If you have a salad spinner, line the basket with towels and add the Pile 3 strawberries in layers – single layer of strawberries, towel, layer of strawberries… Gently spin the strawberries to dry them. If you don’t have a salad spinner, lay the strawberries in a single layer on a towel and use another towel to pat them dry.
- Store them in a bowl lined with a towel. Keep an eye out for any deteriorating berries, so that you can remove them before they get to the rest. One bad apple spoils the barrel!