More than 70 percent of the strawberries eaten in America come from California. Picking begins in late January in Southern California-Anaheim, and continues on up the coast, Oxnard, Santa Maria with peak volume and quality in mid-April through May. From November, through January, strawberries are flown in from the southern hemisphere. Cultivation goes back to the 1600's in the United States, when settlers enjoyed the fruit grown by the native population. There are five main types grown today, all developed after 1945 at the University of California, Davis. The Chandler, Pajaro and Douglas have outstanding flavor. Strawberries are low in calories, with approximately 55 calories per cup, and high in Vitamin C. 

Berries do not ripen after they are picked, and do deteriorate rapidly, so it is best to store, chilled, unwashed and loosely covered no more than three days. 

Strawberries come packed in individual pint containers, and come 12 pint trays per case, approximately 10 lb. lugs...

Choose strawberries that are glossy red, bright and clean, solid and plump, with green, fresh looking stem leaves.  Avoid any strawberries that are bruised, fuzzy, moldy, or overly dirty...

Do not wash berries until just before service, as they soak up residual moisture and become soggy.

Strawberries are extremely versatile. Use for salads, sauces, desserts and refreshing beverages.

For more information on Strawberries, follow these link: STRAWBERRIES
More Strawberries, and a strawberry recipe.