Strawberries are available year-round, but they are...

Strawberries are available year-round, but they are most affordable--and most delicious--from March through August.

There are hundreds of varieties. Most sold in markets evolved from five varieties developed at the University of California, Davis.

Years of crossbreeding have resulted in berries that tolerate long-distance shipping, enabling the state to become this country’s leading producer. Weather permitting, harvest of California strawberries begins in late January and lasts until November.

In other parts of the United States, strawberries ripen in May or June. They’re typically smaller, often have a high sugar content and are very perishable.

During winter months, the strawberries in American markets come from Florida, Mexico and New Zealand.

Long-stemmed strawberries are not a special variety but are simply carefully selected. The extra labor required is reflected in their higher price.

California berries are bred to be large, but size is not an indication of quality. Fraises des bois is a tiny variety of strawberry that originated in Europe and is now grown in this country. The fragrant berries can be red or white. They have a sweet, mild flavor and slightly crunchy seeds.

Whatever the variety, choose strawberries that look fresh and are firm and plump. If you pick berries, select those that separate easily from their stems. Leave the caps attached.

Strawberries are highly perishable and should be used within a day or two of purchase. To store for a short time, remove them from the container so the fruit on the bottom doesn’t get crushed. Spread them in a single layer on a tray lined with paper towels. Cover loosely with another paper towel and refrigerate.

Before eating, wash berries and drain them on paper towels. Use a strawberry huller or sharp knife to remove the caps.