Strawberries - EarliGlo


EarliGlo Strawberries

Quick Facts

Type: Fruit
Availability: First strawberry to produce each year in June
Quantity sold in: Pints
Flavor: Robust, sweet fruit
Use: Consumed raw or cooked
Grown in: Field
Grown by: Horticulture Research Station

Storage and Preparation

Short Term Storage: Store strawberries unwashed in an open plastic bag in the refrigerator.  Leave caps on berries and store in the refrigerator loosely covered with plastic or a paper towel until ready to eat. Use berries within 3-5 days consuming soft, overripe berries first.
Long Term Storage: Strawberries can be frozen or canned.
More information from ISU extension on:

Canning Fruit Spreads
Canning Fruits

Preparation: Strawberries do not ripen after they are picked so brightly colored, firm berries are the best to choose.  Check all berries and discard moldy smashed berries.  Just before serving, gently wash berries with cold flowing water, drain and remove caps.  Prepare as needed to preserve nutritional content and shelf life.

Pairings and Nutrition

Pairings: Strawberries are refreshing and sweet.  They can be added to any smoothie or are a good garnish to desserts such as ice cream or yogurt. Sliced strawberries can also be enjoyed on popular breakfast foods such as oatmeal, cold cereal or waffles.  Strawberries go well with salad greens or with other fruits as well.
Nutrition: Adults should consume 1.5-2 cups of fruit total per day according to the USDA  MyPlate recommendations. 1 cup of sliced strawberries has more vitamin C than an orange.  Strawberries are also high in folate, potassium, and antioxidants, and are low in calories. 

Strawberry Recipes

Strawberry-Avocado Salsa

1 cup finely chopped strawberries
1/4 cup finely chopped peeled avocado
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh cilantro
1/2 tsp. grated lime rind
2 Tbsp. fresh lime juice
2 tsp. finely chopped seeded jalapeño pepper
1/4 tsp. sugar


Combine all ingredients in a medium bowl; toss gently. Serve immediately.

Strawberry, Pistachio, Goat Cheese Pizza

1 (12-ounce) prebaked pizza crust
1/3 cup (3 ounces) crumbled goat cheese
1 cup sliced strawberries
1 cup trimmed watercress
1/2 tsp. extra-virgin olive oil
1/2 tsp. fresh lemon juice
Dash of salt
Dash of ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
3 Tbsp. shelled dry-roasted pistachios, chopped


Preheat oven to 425° F.
Place crust on a baking sheet. Bake at 425° F for 8 minutes. Remove from oven; arrange goat cheese evenly over crust.
Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into 12 wedges. Serve immediately.

Strawberry-Lemonade Muffins

2 1/2 cups self-rising flour
1 1/4 cups sugar, divided
1 (8-oz.) container sour cream
1/2 cup butter, melted
1 Tbsp. lemon zest
1/4 cup fresh lemon juice
2 large eggs, lightly beaten
1 1/2 cups diced fresh strawberries


Preheat oven to 400° F. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.
Stir together sour cream and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into lightly greased 12-cup muffin pans, filling three-fourths full. Sprinkle remaining 1/4 cup sugar over batter.
Bake at 400° F for 16 to 18 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 1 minute; remove from pans to wire rack, and cool 10 minutes.

Salted Caramel Strawberries

20 large fresh strawberries
40 caramels
3 Tbsp. whipping cream
1/4 tsp. salt
1 1/4 cups coarsely chopped mixed nuts
Wax paper


Pat strawberries completely dry with paper towels.
Microwave caramels, 3 Tbsp. whipping cream, and 1/4 tsp. salt in a 1-qt. microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes or until smooth, stirring at 1-minute intervals.
Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes. Serve immediately, or cover and chill up to 8 hours.