Q:

How many pounds are there in a quart of strawberries?

A:

Quick Answer

There are 1 1/2 pounds of strawberries in a quart. To compare pricing of a quart to that of a pound, multiply the per-pound price by 1.5.

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Full Answer

Strawberries come in a variety of sizes; however, size is not an indication of taste. Taste is affected by the weather during the growth phase, the level of ripeness when the strawberries are harvested and the variety of the strawberry. Choosing strawberries that have a bright red color with healthy green caps should ensure they are of good quality.

There are over 600 varieties of strawberries. While strawberries are grown in every state in the United States, most strawberries come from California or Florida.

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Related Questions

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    How many strawberries in a portion?

    A:

    According to Driscoll's, one portion, or serving, of fresh strawberries is equal to 1 cup. That's about the same as eight whole strawberries. A single serving of strawberries has about 50 calories.

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    What are the pH levels of some common fruits?

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    Some pH levels of common fruits include Delicious apples (pH 3.9), bananas (pH 4.5 to 5.2), cantaloupe (pH 6.13 to 6.58), oranges (pH 3.69 to 4.34) and strawberries pH 3.0 to 3.9). The pH of fresh peaches is 3.3 to 4.05, while for canned peaches it ranges from 3.7 to 4.2. Fruits with a pH of 4.6 and below are acidic; pH levels between 4.6 and 6.9 are weakly acidic and above pH 7 are alkaline.

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    When is strawberry picking season?

    A:

    In warmer climates, such as in Florida or California, strawberries are grown and picked throughout most of the year, from January to November. Peak season in warmer climates and in other areas is generally from late April through June.

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    What fruits contains iron?

    A:

    Figs, dates, apples, watermelon and strawberries contain iron. Dried fruits, such as raisins, prunes and apricots, are also good sources of iron. Although iron is available from plant-based foods, the human body only absorbs between 2 and 10 percent of the iron in plant sources.

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