Strawberries

Look for evenly coloured, bright red berries with fresh green tops and no soft patches or mould. Strawberries do not ripen further after picking, so avoid pale, hard berries if you want them sweet straight away.

Keep them unwashed and dry in a breathable container in the fridge, and remove any bruised or mouldy berries. Wash them just before eating; trapped moisture makes them spoil faster.

Yes. Rinse and dry them thoroughly, remove the green tops, then freeze them in a single layer on a tray; once firm, transfer them to a sealed freezer bag. They soften when thawed, so use them in smoothies, sauces or baking.

Rinse them quickly under cool water before removing the green tops, then pat them dry. For sliced strawberries in a dessert, cut them just before serving so they do not release too much juice.

Strawberries pair well with cream, yoghurt, dark chocolate and a little black pepper or balsamic vinegar. They are classic in Eton mess, pavlova, strawberry shortcake and fruit tarts.

Usually, yes: use the same weight of raspberries in fruit salads, sauces and many bakes. Raspberries are softer and more tart, so they can break down faster when cooked.

For a child who is still learning to chew, remove the green top and cut each strawberry lengthways into thin slices or small pieces. Whole strawberries can be difficult to manage.