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Follow these tips to source fruit that stays fresh longer.

Key Points

• Avoid strawberries with mold, moisture buildup or bruising to prevent spoilage and waste.
• Look for bright red berries with a sweet aroma and fresh green tops for the best flavor.
• Buy local, in-season strawberries for peak sweetness, but eat them within a few days.

Sweet, juicy strawberries are one of the joys of summer produce. As you shop for berries, whether at your supermarket or from a local farmer, it’s important to inspect each package carefully to ensure your fruit stays fresh and delicious for longer. We asked a farmer and a dietitian for their expert tips for avoiding berries that will spoil quickly and extending the shelf life of the berries you buy.

The Biggest Red Flag

The strongest indicator that the strawberries you’re considering are no good is one that would prompt you to put down most items at the grocery store: mold. “Even one moldy berry can be a sign the container is starting to spoil,” says Jessica Brantley-Lopez, M.B.A., RDN, a dietetic internship director and founder of The Eat Well Studio. “Remember to check the container before tossing it in the cart.”

George Brittenburga farmer and owner at Taproot Farm, a 200-acre certified organic diversified farm in Shoemakersville, Pennsylvania, agrees. However, he notes that signs of spoilage on strawberries doesn’t necessarily mean they’re not freshly picked—in fact, the proverbial seeds for early spoilage and other quality issues were likely sown long before those plastic clamshells or cardboard cartons arrived at your local grocer. “Strawberries are highly susceptible to plant diseases that, while not harmful to humans, degrade the fruit,” he says. “This type of spoilage should be obvious and likely started before harvest.”

Other Signs of Strawberries to Skip

• Moisture buildup: “I also check the bottom of the package, since moisture and damaged berries often collect there first,” Brantley-Lopez says.
• Dark spots: Brittenburg recommends steering clear of strawberries with bruising or other dark spots, which can be an early sign of spoilage or an indicator that the delicate fruit was mishandled.
• Pale color: Strawberries that haven’t had the chance to ripen fully—whether to ensure they’re firm enough to survive transport or for other reasons, like weather issues—aren’t likely to taste as sweet.

What Great Strawberries Should Look Like

Spotting signs of spoilage and damage can help you avoid a sad, messy strawberry experience. But how can you tell if the otherwise quality-looking strawberries you purchase will taste sweet and flavorful? “Strawberries are delicate, and a lot can happen between the farm and your kitchen,” Brantley-Lopez says. “Weather, growing conditions and transportation all affect flavor and freshness. That’s why one container can be incredibly sweet and the next one, not so much.”

Here are the “green flags” to look for as you seek out the perfect pint this summer:

• Appealing Aroma: “I’m a big believer that strawberries should smell like strawberries,” Brantley-Lopez says. “If I get that sweet, fresh strawberry scent, that’s usually a great sign they’ll taste good too.”
• Bright red color: “Strawberries from a local farm that are vibrant red in color and of a normal shape should be high-quality,” Brittenburg says.
• Fresh tops: Another sign Brantley-Lopez watches out for is the condition of each berry’s calyx—the green, leafy structure that connects the top of the berry and its stem. This should look healthy and green, not wilted or discolored.

More Strawberry Shopping & Storage Tips

Strawberries might be available in supermarkets year-round, but you’re likely to find sweeter, fresher and tastier fruit during your region’s strawberry season. “If you can buy strawberries during peak season or from a local grower, that’s often when you’ll get the best flavor,” Brantley-Lopez says.

Naturally, Brittenburg also recommends buying local—and, if possible, organic. However, you may be making a tradeoff between sweetness and shelf life, so consider that when you shop. “Organic strawberries that have sweet flavor will likely have a shorter shelf life than fruit with less sugar content,” he says. “Varieties with longer shelf life often have less flavor, similar to the difference between an heirloom tomato which bruises easily and does not ship well and a red tomato bred for handling and shipping.”

According to Brittenburg, most farmers try to split the difference, choosing the best-tasting fruit that can also hold up for a few days on a refrigerated truck or in your grocer’s produce cooler. He also notes that in regions with warmer climates, like the Southeastern and Northeastern U.S., humid weather conditions can make it tougher for farmers, especially those using organic practices, to control some of the plant diseases that can shorten the shelf life of your berries. The lesson? Buy your strawberries local, but buy what you can eat in a few days—then go back for more while the season is in full swing.

Even after your shopping trip, it’s important to give your berries a thorough once-over as you’re putting your groceries away. “Once you’re home, remove any damaged berries and store the strawberries in the refrigerator,” Brantley-Lopez says. “Do not wash them until you’re ready to eat them.” Introducing moisture can speed up spoilage and quality issues. Instead, give your berries a quick rinse just before you serve or prepare them.

Our Expert Take

Finding sweet, high-quality strawberries can be a challenge, but knowing the signs of spoilage and mishandling can help you avoid damaged, spoiled fruit. Skip berries with visible mold, moisture buildup and bruised or discolored skin, and consider sourcing strawberries in season from a local grower for the sweetest fruit and shortest distance from farm to fridge. After unpacking your groceries, sort and inspect your berries, pop them in the fridge and wait until you’re about to enjoy them before washing to extend their shelf life.