Choose Fresh, Ripe Strawberries – Select firm, bright red strawberries without mushy spots or mold. Avoid any with green or white patches.
Don’t Wash Them Until Ready to Eat – Excess moisture speeds up spoilage. Keep strawberries unwashed in storage, and rinse just before eating.
Store in the Original Container or a Breathable Box – Use the original carton with ventilation holes, or transfer them to a container lined with paper towels to absorb moisture.
Remove Any Damaged or Moldy Strawberries – A single spoiled strawberry can affect the rest. Check and remove any damaged fruit immediately.
Refrigerate Properly – Keep strawberries in the refrigerator's crisper drawer at low humidity to maintain freshness and prevent wilting.
Try a Vinegar Bath – Soak strawberries in a solution of 1 part vinegar to 3 parts water for a few minutes, then dry thoroughly. This kills mold spores and bacteria, extending their freshness.
Freeze for Longer Storage – If you can’t eat them within a week, freeze them. Hull the strawberries, place them on a tray to freeze individually, then transfer to a freezer-safe bag or container.