We wait all year for fresh, ripe strawberries. Although in most regions, they’re available year-round, the flavor and texture of in-season berries is far superior. Served with whipped cream, sliced into salads, gently cooked, or just eaten from the field, strawberries are one of spring’s finest treats.

HOW TO BUY
Seek strawberries that have been grown without the use of pesticides. They should have their tops intact, and should be a deep red all the way through. Pass by berries that are hard and white in spots, as they are not entirely ripe. Uniformity of shape is not important.

HOW TO STORE
Avoid washing or slicing your berries until just before using—they are porous, and will soak up excess water, making them soggy. Keep them in the fridge in a loosely-packed container with good ventilation.

These sweet recipes taste best with in-season strawberries.

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