How to Hull Strawberries
Servings: 4 servings
Calories: 38kcal
Learn the right technique to hull strawberries so you preserve every bit of that juicy, farm-stand-red flesh!
Print Recipe
Equipment
- 1 Small Pairing Knife
Ingredients
- 1 pint fresh strawberries
Instructions
- Rinse the berries: Gently rinse 1 pint fresh strawberries under cool water. Leave the stems on while washing. Strawberries absorb water quickly, so hull after rinsing, not before.
- Position your knife: Hold a strawberry firmly in one hand. With your 1 small paring knife, position the tip just beside the stem at an angle, about 45 degrees, pointing toward the center of the berry.
- Cut out the hull: Rotate the strawberry (not the knife) in a full circle, cutting on that angle all the way around the stem. The stem and the pale, pithy hull will pop out together in one clean cone shape.
- Check your work: You should be left with a berry that has a small, clean V-shaped opening at the top, no white core, and no wasted red flesh. The strawberry's "shoulders" stay fully intact.
Notes
Cutting straight across the top of the berry removes the shoulders, the part that's often the most ripe and flavorful. The angled rotation cut takes only what you need to remove (the stem and the hull).
Use hulled strawberries for: shortcakes, fruit salads, sangria, slicing over yogurt, dipping in chocolate, or topping pavlova.
Nutrition
Serving: 1serving | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 181mg | Fiber: 2g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 70mg | Calcium: 19mg | Iron: 0.5mg
