(This article first appeared in the June print edition of the Hendersonian.)
It’s strawberry season! At their peak and fresh picked, strawberries are a favorite and a sign that summer is on the horizon. In season, fresh strawberries have unparalleled flavor, whether you grow your own, opt for “u-pick” or purchase them prepackaged at a farmer market, roadside stand or grocery.
Here are a few tips to look for when picking or buying strawberries.
Color
The berries should be a deep red color, indicating ripeness. Avoid those with white or green tips, as they haven’t fully ripened. The green cap (or calyx) should be bright green and fresh, not wilted or yellowed.
Scent
Strawberries should have a strong, pleasant strawberry scent.
Appearance
Strawberries should be plump and firm, not shriveled or wrinkled. They should be firm to the touch, not soft or mushy. Strawberries should be dry and smooth not wet, as excess moisture can lead to mold growth. Avoid berries that show signs of bruising, mold, or decay.
Packaging
Inspect the packaging for any signs of mold or staining, which could indicate the berries are beyond the peak of freshness or spoiling.
Spring Mix Salad with Strawberry Basil Vinaigrette Dressing
Salad Ingredients
4 oz. Spring Mix salad greens (spinach, bibb lettuce, or lettuce wedges can be substituted)
2 cups fresh strawberries, stemmed and quartered or sliced
1/4 pine nuts (1/2 cup pecan halves can be substituted)
4 oz. crumbled goat or feta cheese (crumbled Bleu cheese can be substituted)
Dressing Ingredients
2 1/2 cups fresh strawberries, stemmed and cut in half
3 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon finely chopped fresh basil or 1/2 teaspoon of basil paste or pesto
Assemble salad ingredients in a serving bowl. Whisk or mix together dressing ingredients and pour over salad to lightly cover.
