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Sweet Spring Strawberries

By The GreenPan Kitchen Team

It’s hard not to love strawberries—c’mon, they’re shaped like a heart! Here in America, we scarf down an average of 3.5 pounds of fresh berries per person annually. And frozen varieties add another 1.8 pounds (hello, frosé!).

Sweet Spring Strawberries

Ever wondered how you get fresh strawberries in January? California grows 75% of our nation’s strawberries, and Florida provides most of the rest. But strawberries are grown in all 50 states, so look for pints of fresh-picked, locally grown strawberries at your farmers market. They might be a little pricy, but one bite and you’ll know they’re worth the splurge. Strawberries are the first fruit that ripens in the spring, but their peak season only lasts 3 to 4 weeks. Get them fresh while you can!

Ancient Romans believed strawberries could alleviate symptoms of everything from melancholy, fainting, and fevers to inflammation, kidney stones, and bad breath. We’re skeptical, but do think a shortcake topped with fresh strawberries and whipped cream can improve your outlook on life—at least temporarily.

Read on for more fun facts and fresh ideas about strawberries. Or browse our recipes for more seasonal spring ideas.

Did You Know?

Strawberries aren’t really berries at all. Since they have seeds on the outside (about 200 per “berry”), they’re considered an “accessory fruit.” These bright red beauties are also card-carrying members of the rose family. So if you’re walking past a strawberry patch, don’t forget to stop and smell the plant’s sweet fragrance.

Deliciously Healthy

One cup of sweet and scrumptious strawberries has just 55 calories. Plus, they’re packed with vitamin c (more than an orange!), fiber, antioxidants, and other essential vitamins and minerals. They’re naturally fat free, and they don’t require any prep (beyond washing)—not even peeling. 

Fresh Idea

The easiest way to keep strawberries fresh? Just sort through the container they came in and discard any that are going bad. Return berries to the original container, stash them in the fridge, and they’ll stay good for about a week. No matter how you store them, never rinse strawberries till you’re ready to eat—it’s the quickest way to encourage rot. 

Strawberry Fields Forever

Even if you don’t have fields, you can grow strawberries. All you need is a plant (or a dozen), plenty of sunlight, and lots of water. If they don’t treat you with fruit the first year, these perennials will return so you can try, try again. As long as the roots survive winter, they’ll stay productive for 4 to 5 years.

Basket Case

Had your eye on a big, almost-ripe berry in the backyard, only to have it nabbed or nibbled overnight? Growing strawberries in hanging baskets can keep them out of reach of squirrels, bunnies, and deer, and safe from slugs, insects, and ground bacteria. But you might have to net plant to keep birds away.

How to Pick ‘Em

Strawberries don’t ripen after picking, so any with white or light green areas will stay that way.

Choose bright red berries that look firm and slightly shiny with green caps that are still perky. Finally, give them a sniff—if they smell delicious, they probably will be.

A Cut Above

If you lay strawberries on their sides and lop the top off, you’re losing so much delicious fruit. Instead, pick a berry up, use a paring knife to cut a circle around the stem, then pull out the hull. And if you find a lot of white on the inside of berries (because you bought them in November), trimming it out will give you sweeter fruit.

Freeze Frame

For chocolate-dipped strawberries or summer fruit tarts, only fresh will do. But if you’re blending or cooking berries when they’re not in season, we think frozen is the way to go. Picked and flash frozen at their peak of ripeness, they’ll taste better (and cost much less!) than the sad selection of fresh off-season berries from your local grocer.

Got Bruised Berries?

Toss any moldy berries immediately, but you don't have to let past-prime fruit go to waste. Use bruised berries in everything from smoothies and ice cream to jam, compote, pies, or cakes. For a quick homemade jam, simmer fresh strawberries in a saucepan with sugar and lemon juice. And if you have the opposite problem, try pickling under-ripe berries.

Think Outside the Shortcake

We love exploring new ways to enjoy peak-of-season berries. Here are a few on our to-try list:

  • Strawberry-mango salsa
  • Strawberry Caprese salad
  • Strawberry balsamic crostini
  • BLS—bacon, lettuce, and strawberry sandwich
  • Slow-roasted strawberries
  • Strawberry butter

And for a quick sauce over pancakes or ice cream, caramelize strawberries in a frypan with a little sugar. Simple, delicious, and ready in minutes.

Editor's Picks

Spring Leafy Greens

Spring Leafy Greens

Spinach, arugula, and collard greens, oh my! Now’s the time to showcase peak-of-season leafy greens in everything from salads to salsa verde. Our handy guide to leafy greens will help put a little spring in your step—or at least on your dinner table.

Cutlery 101: Getting to the Point of Every Type of Kitchen Knife

Cutlery 101: Getting to the Point of Every Type of Kitchen Knife

If you think a knife is just a knife, well then, you’re seriously mistaken. All knives, no matter the size or type, should stay sharp, last long, and require minimal effort. With GreenPan’s Premiere Titanium Cutlery, you are guaranteed to get all three. Let’s dive into what each type of knife is most famous for and then you can decide what your kitchen is missing. 

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