Fresa

Rinse them gently under cool running water just before eating, then pat dry. Leave the green tops on while washing so the berries take up less water; remove them afterwards.

Keep unwashed strawberries in a shallow container in the fridge, removing any bruised or mouldy berries first. Wash them only when you are ready to eat them, as damp berries spoil faster.

Yes. Hull and dry them, spread them out on a tray to freeze separately, then transfer them to a sealed freezer bag. Use them straight from frozen in smoothies or sauces; thawed berries become soft.

Choose berries that are evenly red, fragrant and firm, with fresh-looking green tops. Strawberries do not ripen further after picking, so avoid pale, hard berries if you want them sweet.

Use them in shortcake, pavlova, fruit salad or a quick compote. For compote, simmer hulled strawberries with a little sugar and lemon juice for about 8–10 minutes, until they soften and release their juices.

Raspberries are a good swap in cakes, crumbles and fruit salads, with a similarly soft texture and a sharper flavour. For a firmer fruit that holds its shape when baked, try chopped peaches.

The tiny dots on a strawberry are individual dry fruits, each containing a seed; the juicy red part is the flower’s swollen base. Botanically, that makes the strawberry an unusual fruit rather than a berry.