The juicy red berries are a staple in the summertime, whether enjoyed alone as a snack, a dessert topping or covered with sweet cream.
However, like most soft fruits, strawberries have a notoriously short shelf life.
As soon as they reach their peak colour and flavour, the berries start to turn mushy and bland.
They can also develop mould which spreads quickly to other produce – especially when piled into a fruit bowl.
Luckily there is a simple two-ingredient fix that prolongs the shelf life of strawberries significantly.
White vinegar and water are essential for this food storage hack, along with a few tools – a colander or salad spinner and a large bowl.
Start by combining half a cup of white vinegar with two and a half cups of water in a large bowl.
Next, add the strawberries to the mixture and allow them to sit for several minutes.
The acetic acid in white vinegar is the main powerhouse component when using this method, as it acts as a disinfectant to kill any bacteria or mould spores on the fruit.
Once they’ve had time to sit, remove the strawberries from the bowl and dry them thoroughly.
One of the best ways to do this in a hurry is to use a salad spinner before gently patting the berries dry with some paper towels.
For those with more time on their hands, allow the berries to dry off in a colander.
It’s important to dry the strawberries completely as excess moisture can encourage mould spores.
When clean and dry, store the strawberries in a container lined with paper towels in the fridge. It may help to change the sheet of kitchen roll every couple of days to keep moisture at bay.
The same method works well for blackberries and raspberries too, though one thing all of these berries have in common is that they will stay fresher for longer all the while they’re attached to the stems.
