Lean in and taste the promise of summer: a bowl of berries, sweet and vivid, yet gone in a blink if you dare leave them to their own devices. Barrie’s berry lovers know too well the heartbreak of finding mould where there should only be juicy perfection.
The delicate nature of summer berries makes them especially vulnerable to the region’s fluctuating humidity, a fact not lost on those who frequent local Barrie markets. Just a day on the counter can turn a punnet of strawberries or blueberries into a disappointment, with fuzzy mould taking hold almost overnight. Understanding the cause—excess moisture and invisible spores—is the first step toward keeping berries fresher for longer.
Enter the humble bottle of white vinegar, quietly sitting in most Barrie kitchens. Experts point to vinegar’s ability to eliminate surface mould spores and bacteria. The method is straightforward: combine one part white vinegar to three parts water in a bowl, immerse the berries, and give them a gentle stir. Soak for up to ten minutes, then rinse thoroughly with cool water to remove any lingering vinegar aroma. The result? Berries left sparkling and less prone to sudden spoilage.
But the process doesn’t end at washing. Meticulous drying is crucial. Lay berries out in a single layer on absorbent paper towels, ensuring each one is free from excess moisture. Only when berries are completely dry should they be stored—separately, not mixed, in shallow containers lined with more paper towel. A loose-fitting lid will let excess moisture escape, which is vital during Barrie’s warm, muggy days.
With these kitchen hacks, summer berries can linger through the week, ready for a spontaneous pie, a sparkling cocktail, or simply as a treat after a swim in Kempenfelt Bay. For residents of Barrie, taking a few extra minutes in the kitchen transforms fleeting fruit into an enduring pleasure of the season.
References:
Why You Should Be Putting Berries In Vinegar As Soon As You Get Home
