Although early varieties appear at the end of winter, strawberries are typically spring fruits that can be enjoyed in countless ways at this time of year. They are rich in health benefits but have one small drawback: they are very delicate and spoil quickly. To extend their shelf life, simple precautions can be taken at home to avoid having to throw them away.
It’s important to remember that strawberries are not climacteric fruits, meaning they do not ripen further after harvesting, unlike apples or bananas. The key is therefore to buy them at the optimal time and store them properly to slow down this spoilage process.
Strawberries, as chosen at the supermarket, are designed to last longer.
It’s not advisable to give in to temptation if you’re not absolutely sure you’ll be able to eat them within a short time. When we decide to buy, it is advisable to check the harvest or packaging date on the label, then choose the most recent one and carefully examine the product itself.

Choose strawberries that aren’t stacked in rigid, insulated containers—wood is more reliable than plastic—or that allow for easy visibility of the contents. Check that there are no moldy, old, or overly green parts, no insects, and that they aren’t flattened or visibly damaged.
They should be handled with care in the basket or crate, and no other items should be placed on top. If possible, store them in a high location, away from moist foods and also from apples and bananas, which release ethylene.