Strawberries, ClamshellDepartment of Defense fact sheet containing nutritional information for strawberries.
Good quality strawberries should be plump, firm, well-rounded, and have an even bright red color with a natural shine. Caps should look fresh, green, and in place.
Peak Growing Season
Strawberries are available from January to November. Their peak season is from March to May.
Strawberries can be eaten out-of-hand or used in salads.
Strawberries should be washed with a gentle spray of cool water before serving. Do not remove the caps before washing, as they prevent water from breaking down the internal flavor and texture of the fruit. To remove caps, twist off gently or use the point of a sharp paring knife.
Strawberries should be stored between 32–35 degrees Fahrenheit with a relative humidity of 90–95 percent. They should be refrigerated upon receiving.
Best If Used By
Strawberries can be stored in the refrigerator for two to three days.
1/2 cup of sliced raw strawberries provides:
|Saturated Fat||0.012 g|
|Vitamin C||48.8 mg|
|Vitamin A||1 RAE|
|Dietary Fiber||1.7 g|
Source of Information
Produce Marketing Association [http://www.pma.com]
Produce Oasis [www.produceoasis.com]
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00]
California Strawberry Commission [http://www.calstrawberry.com]