Freezing Strawberries or Raspberries…as easy as 1~2~3
1. Wash the fruit.
2. Hull strawberries. (Remove green tops)
3. Place in freezer bags in amounts you can use for one meal
or in a recipe
Shopping & Storage Smarts
-
Buy berries ripe, as they won’t mature after
picking
-
Select firm, evenly coloured berries that are
free from bruising, mould or sticky juice
-
At home, remove any mushy berries and refrigerate
the unwashed remainder, loosely packed in a covered container,
for no more than a few days
-
Washing berries before storage speeds up the
spoilage
-
For maximum flavour retention when freezing,
coat berries in 175 mL (¾ cup) of sugar for every litre (4 cups)
of fruit
Serving Tips:
According to the Environmental Working Group in Washington,
strawberries are the most pesticide-contaminated fruit in the
U.S., where many berries we buy originate. Choose berries grown
close to home (Ontario Berries). As a precaution,
use produce wash or clean berries in cold water with a little
dissolved dishwashing liquid. Rinse well, then try them:
- Tossed in a salad with spinach and grilled chicken
- Puréed and chilled in a summer soup
- Combined with muesli and low-fat yogurt
- Awash in almond liqueur and dark chocolate shavings
- Baked in oatmeal or flaxseed muffins
- Puréed and poured over baked warm brie
- Chopped up in a curried ginger chutney
back to the top
Berry Muffin Tip
The secret is to mix berries with the dry ingredients. Add egg
and milk or sour cream and mix only until moist. A zest of lemon
will offer a new taste sensation to your muffins.
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