Q: What should I look for when purchasing strawberries?

A: Look for bright red berries with fresh green caps on. When you remove the caps you tear cells in the berries, activating ascorbic acid oxidase, an enzyme that destroys vitamin C.

Check each package, making sure there are no signs of mold growth. If one berry is molded, mold spores will have traveled throughout the entire package. Research has linked mold to some forms of cancer, always avoid moldy berries.

Use strawberries as soon as possible after harvesting or purchasing. Refrigerator storage does not improve the quality of fresh strawberries. Berries should not be left at room temperature for more than a few hours. Warm temperatures cause a browning effect in strawberries. Pigments that make strawberries red, anthocyanin, are heat sensitive. They break apart and turn brown when exposed to heat. Strawberries also lose heat-sensitive vitamin C during browning, heating and cooking.

Q: How should strawberries be stored?

A: Store unwashed berries loosely covered with plastic wrap in the coldest part of your refrigerator for two to three days at most. Do not wash berries until ready to use.

To wash, place berries in a colander and rinse under cold running water. Do not allow berries to set in water because they will lose color and flavor. After washing, remove the green cap with a plastic-tipped vegetable peeler, a tomato-strawberry huller, or paring knife without removing any of the fruit.

Q: What is the nutritional value of strawberries?

A: One cup of sliced fresh strawberries contains: 50 calories, 11 grams carbohydrates, 3 grams dietary fiber, and 94 milligrams vitamin C.

Q: Can you tell me how to convert a pound of strawberries into a quart?

A: When measuring strawberries, one-and-a-half pounds equal one quart. This will yield about 4 cups of sliced strawberries. One small basket equals one pint. One pint yields about 2 1/4 cups sliced berries.

Here are a couple of strawberry recipes:

Strawberry-chicken salad

1/2 cup reduced-calorie mayonnaise

2 tablespoons chopped bottled chutney

1 teaspoon grated lime zest

1 teaspoon salt

1 teaspoon curry powder

1 tablespoon lime juice

2 cups diced cooked chicken

1 cup sliced celery

1/4 cup chopped red onion

1-1/2 pints hulled fresh strawberries, divided

Lettuce leaves

In large bowl, combine mayonnaise, chutney, lime zest, salt, curry powder and lime juice. Add chicken, celery and onion; toss, cover and chill.

Just before serving, slice enough strawberries to make 2 cups; gently toss with chicken mixture.

Line platter or individual serving plates with lettuce. Mound chicken salad in center. Garnish with remaining 1 cup whole strawberries. Makes 4 servings

Spinach-asparagus salad with strawberry dressing

1 cup fresh strawberries, stemmed

1/2 cup orange juice

2 tablespoons raspberry vinegar

2 tablespoons extra virgin olive oil

4 teaspoons honey

1/4 teaspoon salt

8 cups trimmed spinach leaves

1 pound asparagus spears, blanched and drained

4 tablespoons toasted slivered almonds

To make dressing: Combine strawberries, juice, vinegar, oil, honey and salt in container of electric blender or food processor. Pulse on and off, dressing should be slightly chunky. Cover and refrigerate. For each serving, measure 2 cups spinach onto each of four plates. Top each with one-fourth of the asparagus and drizzle with about 1/3 cup dressing.