Tired of your berries going sour the minute they hit your fridge shelf? Try these five, simple tips for how to keep berries fresher, longer, and stop wasting money on food you don’t eat.
I’ve been finding some pretty awesome deals on berries lately. Especially massive cartons of strawberries at Costco and my local grocery store. Sometimes the big one is even cheaper than the small one, but it’s kind of intimidating to buy that many strawberries.
Partially because I don’t know how I would use them all before they go bad, but also because I have already thrown away more rotten berries than I can count.
They seem to go bad the second they get into my fridge. I swear. But, thanks to my mom and a tip from my friend Ashleigh, I’ve figured out how to stretch the freshness of my berries.
How to keep berries fresher, longer:
Don’t wash berries until you’re ready to eat.
If you know you won’t even touch your berries for a day or two, hold off on washing them. This will keep moisture away and hopefully stop your berries from sprouting any spores.
Wash with vinegar.
When you’re ready to wash them, fill the largest bowl you have with cold water. Add your berries and some white vinegar. Let them sit for a minute or two, then dump out the water. No need to rinse, just let the vinegar work to kill any spores that might be living on your fruit.
Store with a paper towel.
Always let your berries dry completely after washing them. I usually leave them in my strainer in the sink until they’ve dried. When you’re ready to store them, place a paper towel or napkin in the container with them to absorb any extra moisture that may accumulate.
Macerate your berries.
If you aren’t planning to use your berries in a specific recipe, try chopping them up and adding about 1 tablespoon of sugar to them and stir. The sugar forces the berries to create a tiny bit of juice, and I’ve found that doing this makes the fruit last a little bit longer if you’re using it for topping cereal or oatmeal.
If all else fails, cook (or freeze) them.
If you have some berries that are on the softer side – but not technically bad yet – bake them into a crisp, pie or any other recipe that requires heat. Try some rhubarb berry crisp or creamy strawberry watermelon sorbet. You could also puree the berries for use in cocktails or salad dressings.
More simple kitchen tips:
Last Updated on March 5, 2019 by Melissa Belanger