Although you can currently find strawberries all year round thanks to greenhouses, the ideal is to eat them in season, grown as naturally as possible and at a much better price. This tempts us to buy them in large quantities, but what a surprise and disappointment when we see they begin to spoil quickly. And while almost all of them are fine, all it takes is one with a touch of mould for it to spread at a dizzying rate.
For that reason, the recommended thing is that as soon as you get home, you take them out of their box or packaging and check them one by one, removing any that are not in good condition, whether bruised, damaged or mouldy. If you are not going to eat them yet, do not wash them or remove the stalks; simply place them in a glass container and, as soon as you can, put the expert tip we’re about to share into practice.
The science-backed trick
Science and cooking are intimately linked, as demonstrated by Heinz Wuth of @soycienciaycocina, who recommends thermotherapy to prevent strawberries from spoiling quickly. And what does this process entail exactly? The idea is to take the strawberries as they are, i.e., whole with their green tops, and immerse them for 30 seconds in hot water between 50 and 60 °C. If you don’t have a kitchen thermometer, simply mix boiling water with cold water in equal parts.
The next step is to drain them and rinse with cold water. Pat them dry with absorbent paper and place them in an airtight container or covered with cling film. Store them promptly in the fridge. When you come to eat them, simply remove the stalk and prepare them in any way you like.
What is the scientific explanation for why this trick works? By immersing strawberries in hot water, surface bacteria and mould are removed, and if you keep them well covered and stored you can keep them for up to a week. In any case, we advise you to eat them as soon as possible to enjoy all their flavour.
How to wash strawberries so they don’t spoil
Strawberries are a very delicate fruit, so it is important to wash them carefully to prevent spoilage. The biggest mistake we make is washing them under a running tap, which can cause them to bruise during the process and speed up their deterioration.
First, wash your hands well and then gently submerge them in a bowl of water. It is not advisable to leave them soaking for long to prevent absorbing too much water and therefore losing flavour.
Then pat them dry with kitchen paper or a clean cloth.
Another common mistake is removing the green tops before washing the strawberries. When you pull them off, the berries can absorb water and any contaminants in it, so it’s better to do it afterwards, just before you eat them.
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