Belated Tip Tuesday - Dealing with Strawberries and Mangoes Last yr year, after the Donaldson's Strawberry Festival, I ended up picking over 7 pounds of strawberries. More than I've ever picked in the 15 years I've been going. On the way home I contemplated what I would do with all those berries. Freezer... Strawberry Shortcake, strawberry ice cream, scones, covered in chocolate. All wonderful. All possibilities. How would I preserve the fresh ripe berries for eating. Usually after 3-4 days in a plastic container they start to rot. How do I prevent that from happening? Hmmm... Tip #1 - I came up with a genius idea. Anyway, I thought so. Take either a Lock & Lock or a Green Box container and place all the less-than-perfect berries on the stem end down. Then take the next layer and place them top down in between the other layer and then keep layering them. I sealed the container and refrigerated it. Two days later I opened the container and they were all perfect. No rot. I ate a few. Next day, I grabbed a couple more. In over a week I saw no rot. Lasted two weeks in very good condition. Didn't lose one. Tip #2- how to pick a good mango - there are a proliferation of good ripe mangoes on the market lately for excellent prices - 10 for $10. You must pick one up and if it feels heavy for it's size, you press the flesh and it isn't mushy, it springs back a little bit and the skin is turning bright pink, you have a winner. To peel - I use my Vidalia chopper. I cut off both sides and I lay one in the chopper flesh-side down. Press down, but not all the way and then with a knife or my finger I lift the skin, pushing the mango through the holes into the container. Skin comes off pretty easily. Keeps for a while in the container with the lid on. Can chop up to 4 cups worth. Tip #3- I use my Vidalia chopper to chop strawberries too - Hull the top and then cut each one vertically. Place them on the chopper. Press down. Done! Hope these this help you. Thanks for coming to my Kluttered Kitchen! See you soon.
