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The best assurance a consumer can have of the firm texture, lustrous color and full flavor of a top quality strawberry is to pick their own or buy directly from a producer’s roadside stand. Usually strawberries are sold by the pint or quart, but the following yields can serve as a guide when purchasing strawberries by the pound or by the crate: 1 quart equals 11/3 to 1/12 pounds 1 quart equals 3 cups capped berries 1 crate equals 16 quarts 1 crate yields 20-24 pints when freezing
To savor the goodness of the Virginia strawberries, handle them with care, from the picking to the packing. To pick strawberries, always break the stew by pinching between the thumb and forefinger. Pulling the berry from the plant can bruise the fruit, loosen the cap or damage the plant.
Strawberries are highly perishable and easily crushed. They lose quality rapidly when left at warm temperatures; therefore refrigerate berries as quickly as possible after arriving home. The prompt removal of field heat will slow the ripening process.
Consume fresh strawberries or process within two to three days but wash and cap just before use. If capped before washing, flavor, juice and nutrients are lost. Strawberries are fragile, wash them in a bowl of cool water using an agitation motion. Do not wash berries under running water or soak, since they will absorb water.
Berry Tips
If you’re planning to pick your own berries this year, it is important to remember that berries are fragile.
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