We have a few different varieties of strawberries that you’ll see over the course of the Summer, and these delicious fruits should be enjoyed at once.

If you’re planning on eating them within 24 hours, just keep them on the counter at room temperature. If you need to wait a little longer, then store in the fridge, unwashed:

Remove them gently from their original carton, and then line the carton with a paper towel. Take a minute to make sure you don’t have a bad berry at the bottom that could quickly spread to others.  Shake them back into the container, and store them in the fruit/crisper drawer unwashed. Enjoy within the next few days.

Right before you intend to eat them, a quick, gentle rinse and nipping off the tops is all that’s needed. If the berries are large, you can hull them using a strawberry huller or a sharp knife.

If you need to freeze them, wash, hull and cut in half if large. Lay in a single layer on a cookie sheet, and cover with plastic wrap. Place in the freezer for a few hours until frozen, then store in freezer bags marked with the date.