Rinse strawberries only right before eating.
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:
Line 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 humidity and promote mold.
3. Refrigerate at the Right Temperature
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Refrigeration slows down spoilage, but only if done correctly.
Best practices:
Store strawberries in the crisper drawer of your fridge, ideally between 32–36°F (0–2°C).
Keep them away from the coldest sections (usually at the back), as freezing temperatures can damage them.
4. Freeze for Long-Term Use
Freezing is perfect if you won’t eat them all within a week.
Steps for freezing:
Gently wash and fully dry the strawberries.
Remove the stems.
Spread on a baking sheet in a single layer and freeze.
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Once frozen, transfer to a freezer-safe bag or container.
Tip: Frozen strawberries can last over 6 months and are great for smoothies, sauces, and baking.
5. Store Whole, Not Sliced
Cut strawberries release juies, creating the perfect environment for mold.
What to do:
Keep strawberries whole until you’re ready to use them.
Only slice them just before serving.
6. Remove Spoiled Berries Promptly
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