Strawberries are rich in vitamin C, with one cup providing 180% of the recommended daily intake,” says dietitian Nicole Senior. “They are also high in the B-vitamin folate needed for a healthy heart and a healthy pregnancy. Like other berries, strawberries are low in natural sugars, low in kilojoules, low in sodium, and low GI. They are also a source of fibre for digestive health and potassium for better blood pressure.
Food skills: shopping. Check the punnet closely (top and bottom) to make sure they all look well formed, fresh and dry (moisture attracts mould), have a uniform good bright colour, aren’t squashed or damaged (bruising or soft spots) and there’s no oozing juice or fermenting smell. Strawberries should have their green caps attached. Strawberries are best stored in the fridge, spread out in a single layer to avoid damage, but taste their best at room temperature so take them out for a while before eating.
Food skills: storing. Strawberries are among the most perishable of fruits and can turn soft and mouldy within 24 hours. They are hard to pass by, so open the punnet (or punnets) when you get home and sort and remove any bruised or damaged berries. Store in the refrigerator for two to three days in the punnet or place them on a plate in a single layer on paper towel and cover with plastic wrap. When you are ready to eat them, rinse gently in cool water (do not soak) before hulling and eating and allow to air-dry or pat gently with paper towel.
Source: The Good Carbs Cookbook