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Seasonality and Availability
Harvesting begins in Southern California and moves north as the season progresses. Peak season is between April and June when all of the growing districts are in full production. However, since 50 percent of the California crop is harvested after June 1, there are still plenty of strawberries available in the late summer and early fall. California strawberries are hand-picked to ensure only the highest quality berries are selected. Fresh strawberries are rushed to coolers, where huge fans pull out the field heat. From there they are shipped on refrigerated trucks or air freighted to their final destination. Strawberries selected for processing are gently washed and sorted, and frozen quickly to ensure that the best flavor and appearance are retained. Berries may be sliced, puréed or kept whole for freezing.

How to Select a Great Strawberry
California strawberries are fully ripe at the time they are picked and do not continue to ripen after picking. They should have bright red color, natural shine and fresh looking green caps.

Handling and Storage
Increase your profitability of strawberries by minimizing waste. Proper care in handling and storage will ensure a higher yield and longer shelf life.

Tips on Fresh
Always refrigerate your strawberries immediately to 34 degrees Farenheight. Keep berries away from moisture and stack carefully. Don't wash berries until just before use. Leave green caps on and wash berries with a gentle spray of cool water. After washing, remove the green caps from berries with a light twist or with the point of a paring knife.

Tips On Frozen

  • Proper thawing takes time. Refrigerator thawing is recommended to retain better shape (see chart below). In fact, if you want retain the best flavor and texture, serve strawberries while they're still slightly frozen.
  • If thawing at room temperature, keep strawberries in a clean, sanitary environment.
  • Cover and refrigerate unused thawed berries within two hours.
  • Never try to speed up the thawing process by running water over the outside of the container. This can promote the growth of bacteria.
  • After thawing, keep berries refrigerated and use within three days. Never re-freeze.


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