A member of the Rose family, the strawberry is a succulent red, cone-shaped fruit that sends out runners to propagate. Peak season is April through June, but because of the flexible growing seasons of Mexico, California, Florida, and reverse-season locations like South America, strawberries are available year-round.

Health Benefits:

Strawberries are one of the few sources, along with grapes and cherries, of ellagic acid, which has been shown to prevent carcinogens from turning healthy cells into cancerous ones.

Selecting:

Select bright red berries with intact caps. Smaller berries are usually sweeter and more flavorful. Be sure to avoid soft, moldy, and/or shriveled berries.

Storing:

Strawberries should be eaten immediately. Do not wash until you are ready to eat them. To store, place them on a paper towel in a tightly covered container in the refrigerator for 2 to 3 days. To freeze, wash and hull, sprinkle with 1/3 cup sugar, and toss gently with your hands. Place whole or in pieces in freezer containers or zip-top bags. Use within 1 year.