Tuesday, July 26, 2016

Strawberries: To Hull or Not to Hull

Perfectly ripe seasonal strawberries are best eaten out of hand, of course, and hulling strawberries—removing the green leafs and stem from the top of the berry—makes them more elegant and easier to eat when served both plain or as a summertime addition to salads, desserts and even fruit infused beverages {I love to add them to a pitcher of water with some mint and they're fantastic in homemade sangria}! {Product provided for review/feature consideration}

Many chefs, home cooks and mixologists prep strawberries with a quick wash and a simple chop of the ends. But the pros know that removing the stem and the tough bits just below it without sacrificing too much fruit removes any potential bitterness enhancing the sweetness of the berry.

This new Strawberry Huller from Trudeau is really an ingenious little tool that saves the ripest, sweetest part of the fruit from getting chopped off. It works much like a baster/injector except with this tool; you pierce the berry by pushing straight through from the base, and then remove the hull, stem and core in one simple motion by slightly squeezing the bulb and pulling the gadget out of the fruit. When pressed, a plunger at the top releases the suction in the bulb and spits out the leaves and hull. It's safe (no move knife hulling and cuts) fast, easy and lets you savor every last bit of berry for eating and recipes.

Delivered fresh and just in time for the best picking...strawberries and crème, strawberry pancakes, strawberry pie, strawberry shortcake, chocolate covered strawberries, strawberry lemonade, strawberry daiquiris…

Until next time...

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