Strawberry 101: Farmer Reveals Secret In Keeping Your Strawberries Fresh

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Fruits, like strawberries, are healthy, delicious and refreshing. They improve eyesight and brain function as well as reduce risks of high blood pressure, arthritis, gout, and several cardiovascular diseases. Studies show that Strawberries could even boost our immune system and prevent certain cancers and premature aging.


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However, stocking strawberries inside our refrigerator could leave us disappointed upon seeing them acquiring molds after keeping them inside for a few days.


Well, thanks to the website Hip2Save, we could now be able to keep our strawberries fresh and longer-lasting in our refrigerators. This will extend the life of strawberries for days, or maybe even a week or two since you bought them from the market to your fridge.


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What you will need:

  • White Vinegar
  • Water
  • A Colander or salad spinner


Step 1) Mix about 1/2 cup of vinegar and 2 1/2 cups of water should do the trick.


Step 2) Soak your berries in the mixtures for a few minutes. This will kill off mold spores and bacteria which make your strawberries spoil quicker.


The water may look disgusting after your rinse your berries in this solution, but remember that all the gross things aren’t on your strawberries now!


Step 3) Dry your strawberries by using paper towels into a salad spinner or just let them air dry in a colander. Removing all of the moisture will prevent your strawberries from getting moldy.


Step 4) Place your strawberries into the fridge on top of a paper towel so it will absorb any extra moisture the strawberries might produce.


Now you can keep your berries fresh and delicious longer! And oh! Don’t worry about your strawberries tasting like vinegar because they won’t!


Here are few other tips:

  • Keep the stems of your strawberries on until you eat them to prolong shelf life.
  • Buy berries that are a little under-ripe if you don’t plan to eat them right away.
  • Remove spoiled berries from the group to keep the mold from spreading.

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