Buying the best berries

Now that it's strawberry season in Florida, here are some tips for choosing the tastiest berries.

By Times staff writer
© St. Petersburg Times
published February 27, 2002

Every state in the union grows strawberries, but not many are harvesting the luscious red fruit in February.

Here on the west coast of Central Florida, the center of all things Strawberry is Plant City, often referred to as the Winter Strawberry Capital of the World.

(Wepion, Belgium, claims the title of Strawberry Capital of the World and harvests its strawberries in the summer.)

Beginning Thursday and continuing through March 10, the Florida Strawberry Festival honors the small berry with the big taste at the festival grounds in Plant City.

(See Thursday's Weekend section for more information on the festival, including hours, entrance fees and entertainment schedules.)

Now is the time to buy Florida strawberries and there are a few things you can do to make sure you get the best berries you can.

Here are some tips from the Florida Strawberry Growers Association and California Strawberry Commission:

Dry, firm, red berries are best. Caps should be green and look fresh.

A box with stains on the bottom may indicate that some of the berries are overripe. If the strawberries are in a plastic basket, check the bottom of the bucket to make sure none of the berries are crushed or moldy.

Avoid berries with white tops. The white indicates the berries are not ripe.

Unlike some other fruit, such as bananas, strawberries ripen only a little after they are picked.

Likewise, pale, greenish or yellowish fruit is also unripe and may be hard and sour.

Do not buy strawberries if there is any mold on them. Mold spreads quickly on berries, so the whole box will quickly become moldy.

Use berries within three days of buying them. Leave them unwashed until you use them.

Berries absorb water from washing, which causes them to lose flavor.

Frosty Strawberry Squares

• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup butter
• 2 egg whites
• 1 cup sugar
• 2 cups sliced fresh strawberries
• 2 tablespoons lemon juice
• 1 cup heavy whipping cream, whipped

Preheat oven to 350 degrees. Stir together first four ingredients. Spread evenly in a shallow baking pan. Bake for 20 minutes, stirring occasionally. Remove from oven andsprinkle 2/3 of these crumbs into a 13- by 9-inch baking pan.

Combine egg whites, sugar, berries and lemon juice in a large bowl. With electric mixer, beat until stiff. Fold in whipped cream. Spoon over crumbs.

Sprinkle remaining crumbs on top. Freeze six hours or overnight. Cut into squares and garnish with whole strawberries if desired. Makes 3 dozen.

Source: www.allrecipes.com

Avocados with Strawberry Salsa and Crispy Tortilla Strips

For strawberry salsa:

• 1 fresh serrano or jalapeno chili
• 1 cup finely chopped strawberries
• 1/4 cup finely chopped white onion
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon fresh lime juice
• 1/4 teaspoon salt

For salad:

• 2 firm-ripe avocados
• Six 5-inch corn tortillas
• Vegetable oil for frying

To make salsa, wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine. In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.

Stack tortillas and cut them in half. Cut stacks crosswise into 1/4-inch-thick strips and in a heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.

Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.

Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.

Makes 4 servings.

Source: Gourmet magazine, June 1997.

Grilled Strawberries

• 24 strawberries
• Confectioners sugar

Dust 24 whole, cleaned strawberries with confectioners' sugar and thread them onto skewers.

Wipe off the grill, then cook the strawberries over a medium-hot fire for about 3 minutes per side, or until they are slightly browned and warmed throughout.

Slice the strawberries and serve over vanilla ice cream.

Source: Food & Wine magazine.

Strawberry, Citrus and Champagne Granita

• 1 cup sugar
• 3/4 cup water
• 1-1/2 pounds large ripe strawberries
• 1-1/2 cups fresh grapefruit juice
• 1-1/2 cups dry champagne
• 1/2 cup fresh lemon juice
• 1/4 cup Grand Marnier or other orange liqueur

Combine 3/4 cup sugar and 3/4 cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil 1 minute. Cool. Refrigerate syrup until cold, about 45 minutes.

Puree enough strawberries (about 6 large) in blender to yield 1/2 cup. Transfer strawberry puree to large bowl.

Mix grapefruit juice, Champagne, lemon juice and chilled syrup into strawberry puree.

Pour mixture into 13- by 9- by 2-inch metal baking pan.

Freeze champagne mixture until icy at edge of pan, about 55 minutes. Whisk to distribute frozen portions evenly.

Freeze again until icy at edge of pan and overall texture is slushy, about 40 minutes. Whisk to distribute frozen portions evenly.

Cover and freeze until mixture is solid, about three hours.

Meanwhile, slice remaining strawberries. Place in large bowl and toss with remaining 1/4 cup sugar and 1/4 cup Grand Marnier. Cover with plastic wrap and refrigerate at least 30 minutes and up to 3 hours.

Using fork, scrape granita down length of pan, forming ice flakes. (Granita can be prepared up to 2 days ahead of time. Cover and freeze until ready to serve.)

Divide sliced strawberries equally among 6 wine glasses. Top with granita and serve immediately.

Make 6 servings.

Source: Bon Appetit magazine, August 2001

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