Rinse strawberries in a vinegar-water mix (1:3 ratio) to kill mold spores and bacteria before storing. Pat them dry completely to avoid moisture buildup.
Always remove spoiled berries immediately. Mold spreads fast, so keeping bad strawberries away will protect the rest from spoiling too soon.
Use a breathable container like a colander or vented box. Avoid airtight containers as they trap moisture, making strawberries go bad faster.
Line the container with a paper towel to absorb extra moisture. This simple step keeps strawberries dry and prevents mold from forming.
Store strawberries in the fridge, but avoid the crisper drawer. The drawer's high humidity can speed up mold growth on delicate berries.
Keep the stems on until you’re ready to eat. Removing stems too early exposes strawberries to air, which can lead to faster decay.
Don’t wash strawberries until just before eating. Excess moisture left from early washing promotes mold and shortens their shelf life.