What's In Season in April: Strawberries

By Danielle Walsh, Bon Appétit

There are few desserts that wouldn't benefit from a sprinkling of strawberries, whether it's in the form of a delicious macerated sauce like on strawberry shortcakes, or jam spread on sweet rolls for brunch. We also eat them simply topped with cream (who wouldn't?) on a warm spring day. Check out the slideshow above for some strawberry-spiration, and read on to learn how to buy and store these beautifully red berries.

Choose berries that have bright color and are shiny, firm, and not bruised or moldy. Bigger isn't better; often smaller strawberries have more flavor. If the berries are in a box, tilt it to check that the berries move freely; if they are stuck together, they are probably moldy. When possible, you should buy organic strawberries.

Strawberries start to fade as soon as they're picked, so eat them within two or three days, and keep them in the refrigerator in one layer on a paper towel in an airtight container. Do not wash strawberries until ready to use.

Check out slideshow above to discover five more delicious strawberry recipes.

Discover What's in Season in April
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