British strawberries are now in season, offering sweet and succulent berries, but they often turn soft and mouldy within days if stored incorrectly. A simple 60-second vinegar wash can significantly extend their freshness, according to Sophie Nahmad, lead recipe developer at Gousto.
Why Strawberries Spoil Quickly
Strawberries are delicate fruits with high water content, making them vulnerable to mould and deterioration. Poor air circulation and proximity to other foods accelerate spoilage. Nahmad notes that a quick vinegar wash reduces mould spores that cause strawberries to deteriorate more quickly.
The Vinegar Wash Method
To perform the wash, mix one part white vinegar with three parts water in a large bowl. Place the strawberries in the solution and gently swirl for 30 to 60 seconds. Strain the fruit and rinse briefly under fresh water. Thoroughly dry the strawberries with kitchen roll or a clean tea towel, as any remaining moisture can lead to mould growth. Refrigerate the strawberries in a container lined with kitchen roll to absorb excess moisture.
White vinegar costs as little as 80p per bottle at supermarkets and can also be used to preserve other berries like blueberries. This trick is especially useful during Wimbledon season when strawberry consumption peaks, helping reduce food waste.
Additional Storage Tips
Bananas are another fruit prone to rapid browning. According to a food hygiene specialist at High Speed Training, bananas should not be kept in a fruit bowl. Warm environments speed up ripening, so avoid storing them near ovens or warm appliances. Detaching individual bananas from the bunch helps maintain prime freshness for longer.
