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To hull a strawberry, the goal is to take as little of the luscious flesh away as possible. If you cut straight across the top of the berry, you lose the shoulders, which ideally are farm-stand red and juicy and not Costco-berry white. Cut into the berry directly around the stem, on an angle. You will take out both the stem and hull at once.
These strawberries, by the way, were picked by a whole bunch of Aboods at Pond Hill Farm in Harbor Springs.
How to Hull Strawberries
Learn the right technique to hull strawberries so you preserve every bit of that juicy, farm-stand-red flesh!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
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Maureen, Patrice called me raving about your blog. What a great job! I’ve forwarded it to my daughters.
Tom
T., photographer extraordinaire, thank you!! Let’s catch up soon–I’ve been thinking of you and hope you’re having a great summer.
Maureen, your blog and pictures are truly exquiste. The picture of the cherries and cherry sign are so comforting and familar to me, having grown up in Mich. and visiting TC. Your may want to consider selling your photos.
Thanks very much for your word!
Thank you for sharing your delicious food and photos here, Maureen, as well as your family and your peaceful sense of life. When I think of the stories and recipes you are sharing here, I hear no clanging and drum-beating; rather, its the velvety smooth silence of a wooden spoon stirring homemade yogurt in a ceramic bowl. I look forward to reading many more of your stories. And, yes, The Greenbrier feels right for your talents.
Maureen, What a beautiful heartfelt story it is wonderful to share life in such a way. Your lemonade is making me thirsty… and the photography is exquisite! Can’t wait to read more… you may not know this but you have inspired me to start cooking 🙂 kab
Thank you Kim…let me know what you start cooking!
What a pleasant treat to find your blog this morning, Maureen! Captivating writing and lovely pictures – I’ll so
look forward to reading more!
Maureen my dear friend, you’ve done it! You have captured my palate with your gift!
You go girl!
Cook From Scratch
You inspired me, Cook from Scratch!
This is a great blog. Nice to have joined you tonight on the front porch. The pics of you and your Mom are beautiful. I’ll be back tomorrow.
RTR, thank you for being here…