With beautiful, juicy strawberries currently dominating the markets, they’re all we really want to eat right now. The berries’ leafy tops are a convenient handle for eating out of hand, but for most other uses they just get in the way. Sure, you could chop the tops off, but you lose what’s often the sweetest part of the berry. SAVEUR associate food editor Ben Mims to the rescue! In the latest installment of Ask the Test Kitchen, see how his super-easy hulling technique produces perfectly leafless strawberries with a minimum of waste.
How to Hull a Strawberry