Rinse the strawberries only before eating them.
Use cold water and optionally add a splash of white vinegar to kill bacteria.
2. Use a dry, breathable storage container
Airflow and dryness are key to keeping strawberries fresh.
How to store:
Cover a shallow container with paper towels to absorb moisture.
Use a container with ventilation holes or leave the lid slightly ajar.
Avoid sealed plastic bags: they trap moisture and promote mold.
3. Refrigerate at the appropriate temperature
Refrigeration slows down deterioration, but only if it is done correctly.
Best practices:
Store strawberries in the vegetable drawer of your refrigerator, ideally between 0 and 2 °C (32 and 36 °F).
Keep them away from the coldest sections (usually at the back), as sub-zero temperatures can damage them.
4. Freeze for long-term use
Freezing is perfect if you're not going to eat them all in a week.
Steps for freezing:
Wash the strawberries gently and dry them completely.
Remove the stems.
Spread on a baking tray in a single layer and freeze.
Once frozen, transfer it to a freezer-safe bag or container.
Tip: Frozen strawberries can last for more than 6 months and are great for smoothies, sauces, and baked goods.
5. Store it whole, not sliced.
Cut strawberries release juices, creating the perfect environment for mold.
To do:
Keep the strawberries whole until you are ready to use them.
Just slice them right before serving.
6. Remove any spoiled berries immediately
