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June implies the return of flip-flops, buzzing of the air-conditioner, sitting outside, but most important of all - strawberries. A pleasure that is brought by a basket of bright red fresh strawberries is irreplacable. However, while you're buying them, think about what you actually know about them...

1. The bigger ones are juicier. It is certainly a pleasure to hold a strawberry for its leaves and bite at it, but huge strawberries are usually less tasty, juicy, and with fewer healthy ingredients than smaller ones. They have a large percentage of water in themselves and less skin, and the nutritious elements are usually hidden in the strawberry skin. Tiny forest strawberries, for example, are the tastiest ones by far. And the most expensive ones... 

2 The longer they endure, they were fresher when they were bought. If the strawberry endures in the fridge for 3 or 4 days, it was probably picked before it got ripe and it was grown to contain less water, to have a firmer 'flesh' and to endure longer at the shelve in store. IN short, it't not a type of homegrown straweberry grown at the small farm sold by the producer himself. The one that endures only a day or two je was probably picked yesterday, it has a better taste and a higher nutritious value.

3. All strawberries should be of the same color. As a matter of fact, there is a wide spectrum, particularly if you take under consideration that they also arrive in stores outside of the season. The darker ones are usually sweeter and have more antioxidans.

4. You cannot tell if it's juicy unless you bite it.  If you cannot notice whether they're juicy while you're buying them, you either won't be able when you're eating them. Look for the traces of liquid on the package. The smaller ones are of a juicy kind grown for an easier transport and a longer lifetime. 

5. Symmetry is a sign of quality. Large, uniform strawberries are grown in an industrial manner, in order to ensure them equal size, color and appearance when they are packed in plastic baskets. Strawberries grown on smaller farms, the country products, can differ quite a lot in their appearance and size but they're usually tastier than the 'industrial' perfect ones, where they all look the same.

6.Organic is always the best. Although grown without pestidices, many organically grown straweberries belong to the sorts grown for an easier transport and a longer lifetime. (If you take under consideration higher costs of the organic farming, the loss is even larger then with the ordinary ones if they get rotten before they are sold.) The ideal sort for it? Large and hard. If you can choose between a large organic one provided by a industrial producer in a large deparment store, and a small non-organic one provided by a small farmer on the market, perhaps it's better to take the non-organic one from a peasant. As a matter of fact, even if food does not have a certificate that it is 'organic', it is possible nevertheless that more natural methods of farming were used.

A few tricks to keep them longer once you bring them home: 1) Do not wash them until you're about to eat them; 2) If they're crammed while packed, put them in a larger bowl; 3) Although they are much tastier at the house temperature, if you don't intend to eat them on the same day, put them in the fridge. When you take them out, wash them briefly under the hot water to return the taste back to them.

So, how do you like them the most? Chocolate? Whipped cream? Something else?

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