Strawberries
How to Select a Great Strawberry
Strawberries are fully ripe at the time they are picked and do not continue to ripen after picking. They should have bright red color, natural shine and fresh-looking green caps.
Tips on Fresh Strawberries
- Always refrigerate immediately at 34 degrees. Keep berries away from moisture and stack carefully.
- Don't wash berries until just before use. Leave green caps on and wash berries with a gentle spray of cool water.
- After washing, remove the green caps from the berries with a light twist or with the point of a paring knife.
Tips on Frozen Strawberries
- Proper thawing takes time. Refrigerator thawing is recommended to retain better shape. In fact, if you want to retain the best flavor and texture, serve strawberries while they're still slightly frozen.
- If thawing at room temperature, keep strawberries in a clear, sanitary environment. Cover and refrigerate unused thawed berries within two hours.
- Never try to speed up the thawing process by running water over the outside of the container. This allows bacteria to grow.
- After thawing, keep berries refrigerated and use within three days. Never re-freeze.
Strawberry Colada
Yield: 10-ounce drink- 2 ounces pineapple juice
- 1-1/2 ounces frozen sliced strawberries in syrup, partially thawed
- 1-1/2 ounces light rum
- 1 ounces cream of coconut
- 1/2 ounce lemon juice or sweet and sour mix
- 1 scoop ice
- Whole fresh strawberry
In blender combine all ingredients except whole berry; blend smooth. Pour into stemmed glass. Garnish with whole berry.
Nonalcoholic Version: Omit rum. Add a squeeze of lemon juice.
Strawberry Heartthrob
Yield: 12-ounce drink
- 1/2 banana
- 3 ounces frozen sliced strawberries in syrup, partially thawed
- 4 ounces coconut pineapple mix
- 1/2 scoop ice
- 1/2 ounce grenadine
- Whole fresh strawberries
In blender combine all ingredients except whole berry; blend smooth. Pour into stemmed glass. Garnish with whole berry.
Alcoholic Version: Add 1-1/2 ounces of white rum; increase ice to 3/4 scoop.
Berryetto
Yield: 10-ounce drink
- 1 ounce rum
- 1 ounce amaretto
- 4 ounces frozen sliced strawberries in syrup, partially thawed
- 4 ounces vanilla soft serve ice cream
- Whole fresh strawberries
In blender combine all ingredients except whole berry; blend smooth. Pour into stemmed glass. Garnish with whole berry.
Provided by California Strawberry Commission
This page originally published as a FoodDay article (circa 1997).
Copyright © 2007, Forkmedia LLC. All rights reserved.
Current Kate's Global Kitchen
Kate's Global Kitchen Archive
Modified March 2007
Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
IACP Cookbook
Award Winners
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
JBF Cookbook
Award Nominees
Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees
Classic Cookbooks
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Copyright © 1994-2008,
Forkmedia LLC
