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Hulling Strawberries

Fine Cooking Issue 45
Photos: Scott Phillips
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To remove the stem and fibrous core of a strawberry, use a sharp paring knife (or a tool called a huller, if you have one). Be sure to rinse the strawberries before you hull them, or they’ll absorb water and become soggy. With a very ripe berry, you can sometimes tug on the stem with your fingers and it will come right out. At the other end of the spectrum, an underripe berry with large white “shoulders” should be trimmed more severely. In that case, cut off the flavorless white part entirely.

To hull a ripe strawberry, hold a paring knife at an angle and, with the tip, carve out a small cone-shaped wedge from the top of the berry, removing as little flesh as possible.
If you’re using a huller, simply pinch the green leafy part at its base and yank—the stem will pull right out.


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