- Pick firm, plump, red berries with full green leaves and caps intact.
- Remember that cold deadens the flavors and texture of most soft fruits. Leave the berries at room temperature for as long as possible without courting spoilage.
- Do not wash berries until just before using.
- If you must refrigerate, store for only two to three days on a paper towel in a moisture-proof container.
- Don’t freeze whole berries (they disintegrate when thawed).
- Like vegetables, fruits get softer and juicier when cooked, but they also tend to lose a lot of their integrity and color. To hold color in cooked berries, be sure to add acid-rich foods (like lemon juice or rhubarb) that help retain the berries’ pigments.
- Sugar is an acid that draws water out of fruits. Only sprinkle sugar on your fruit right before eating or cooking. Exceptions are when making jam or ice-cream.
This was excerpted from “Love at First Bite” which was published in the July/August 2002 issue of Experience Life magazine.