HE-715, Reprinted Oct 1998. Barbara Struempler, Extension Nutritionist, Professor, Nutrition and Food Science, and Arlie A. Powell, Extension Horticulturist, Professor, Horticulture, both at Auburn University. Based on a publication originally prepared by Oleane Carden Zenoble, former Foods Specialist, and Arlie Powell.

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Alabama Strawberries

The strawberry heralds the beginning of the annual harvest season for fruit producers in Alabama. It is the only true spring season fruit produced statewide.

Several hundred acres of strawberries are grown commercially (mostly on black plastic) throughout Alabama. The harvest season begins in March along the Gulf Coast and ends in early June in North Alabama. Although some strawberries are delivered to grocery stores and other wholesale outlets, the vast majority are marketed directly to the consumer through pick-your-own and roadside retail operations. Some producers are located near metropolitan areas while others are in more rural sections of the state. Because berries are not shipped long distances, growers are able to allow them to ripen to full flavor before picking.

Some of the major strawberry-producing counties in the state include: Baldwin, Conecuh, and Mobile (Southern area); Chilton, Shelby, Tuscaloosa, and Montgomery (Central area); and Blount, Cullman, Limestone, DeKalb, Marshall, Madison, and Jackson (Northern area).

Statewide, some ten or more varieties are grown commercially. Among the more important are Chandler, Douglas, Albritton, Sunrise, Cardinal, Earlibelle, Delite, and Allstar. These varieties represent vast improvement over the wild strawberries the Indians introduced to the early settlers in Virginia and other eastern states in the seventeenth century.

Selecting Strawberries

There is generally no relationship between berry size and flavor. Although consumers are attracted to larger berries, those of small to medium size are usually equal if not superior in flavor. Misshapen berries are usually poor in flavor and overall quality.

When buying strawberries, choose bright, fresh, clean strawberries with:

• A full, solid red color.
• Bright green caps attached.
• No moisture, dirt, or decay spots.

Avoid strawberries that are:

• Dried or shrunken.
• Without green caps.
• Covered with white spots, which indicate disease.
• In stained containers, which indicate soft, bruised fruit.

Strawberries are usually bought in the pint or quart or by the pound. They may also be picked by the pound or crate. Yields vary according to quality and size, but the following can serve as a guide.

If you buy or pick ...	you will have ...
1 quart 1 gallon 1 flat 1 crate	1-1/2 pounds fresh berries 6 pounds fresh berries 12 pints fresh berries 24 pounds fresh berries
	your yield will be ...
1 pint 1 quart 1 crate	10 ounces whole berries without caps 3 cups preserves 27 pints frozen, sweetened, sliced berries
Note: 1 pint = 2 cups; 1 quart = 2 pints; 1 gallon = 4 quarts

Handling Strawberries

Strawberries are highly perishable. Berries will lose quality rapidly when left at warm temperatures. After you pick or buy berries, pour them unwashed and uncapped into a shallow tray and refrigerate. When you are ready to use them, wash berries a few at a time in cold water, lifting them gently out of the water with your fingers. Drain the berries; then uncap them.

Freezing Strawberries

Strawberries can be frozen whole, sliced, mashed, or pureed, depending on your plans for use later.

Strawberries packed in dry moisture-vapor-proof containers keep a shorter length of time than those packed in sugar and syrup. However, if you cannot use sugar, dry-packing strawberries is one way to prolong the strawberry season. If you freeze strawberries unsweetened, add no-calorie sweetener when the berries are served rather than before they are frozen.

To preserve the color and flavor, pack strawberries with sugar. Sprinkle 3/4 cup sugar over each quart of berries. Toss berries until sugar is dissolved and juice forms. Pack into freezer containers.

To preserve the texture and shape, pack strawberries in 40 percent sugar syrup (3 cups sugar to 4 cups water). Add 1/2 teaspoon ascorbic acid to each quart of syrup to prevent darkening. Cool the syrup before pouring it over the fruit. Berries packed in sugar or syrup will keep 8 to 12 months.

Serving Strawberrics

Strawberry time means more vitamin C. One cup of strawberries provides the amount of vitamin C that we need daily for growth, healthy gums and teeth, and general good health. And 1 cup of fresh strawberries has only 55 calories In addition to vitamin C, strawberries contain small amounts of vitamin A, calcium, iron, riboflavin, and niacin.

Strawberry Recipes

DUTCH STRAWBERRY PIE

• 1 8-inch unbaked pastry shell
• 1-1/2 pints fresh strawberries
• 1/3 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 3/4 cup undiluted evaporated milk

Arrange strawberries in shell. Combine remaining ingredients; mix well; pour over strawberries. Bake at 400 degrees F for 15 minutes. Serve with cream if desired.

HOMEMADE STRAWBERRY ICE CREAM

• 1 quart strawberries, blended
• 1/2 cup sugar
• 2 cans condensed milk
• 2 8-ounce cartons sour cream
• 1 quart homogenized milk
• 1 teaspoon vanilla

Sweeten strawberries with sugar. Mix remaining ingredients and add strawberries. Freeze in ice cream freezer.

FRESH STRAWBERRY PIE

• 1 9-inch baked pastry shell
• 1-1-1/2 quarts fresh strawberries
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon butter
• 2 tablespoons lemon juice
• 1/2 cup whipping cream, if desired

Bake pastry shell; cool. Wash and cap berries. Set aside the best half of the berries. Mash the other berries. Blend sugar and cornstarch; add to mashed berries. Add butter. Cook 5 to 6 minutes or until clear and thick. Stir in lemon juice. (If strawberries are tart, omit lemon juice.) Cool. Select a few remaining berries for garnish. Add the rest, whole or cut, to cooled mixture. Pour into pastry shell. Whip cream, if used. Spread on top of pie. Garnish with whole strawberries. Makes 6 servings.

For more information, contact your county Extension office. Look in your telephone directory under your county's name to find the number.