Berries are plentiful and in season right now. Strawberries, blueberries and raspberries are delicious and nutritious. They are also very perishable. One little speck of mold seems to sprout out of nowhere, and spreads through the entire box quickly. Most experts advise keeping them unwashed until you are ready to eat them. Not only does that not seem to help, but I find that unwashed fruit becomes uneaten fruit around here.
The folks at Food 52 have a solution, and we think it is a good one.
They advise soaking berries in a mix of three parts water and one part white vinegar, to kill the mold spores and bacteria that causes the fruit to spoil. After a short soak, rinse the fruit well to get rid of the vinegar taste.
Keeping the berries dry is critical to extending their shelf life. They suggest laying paper towels in the basket of a salad spinner to cushion the delicate berries, and give them a good spin to dry them off. Once fully dry, line a container with paper towels to absorb any additional moisture, and partially cover it, so that air can get in. Place the container in the refrigerator, and enjoy your berries for days to come!
Photo: Glasshouse Images
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Tags: berries, blueberries, Food 52, kitchen tips Tuesday, moisture, mold, raspberries, salad spinner, storing berries, strawberries, unwashed fruit, vinegar and water
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