Does One Thing Very Well: Chef’n Strawberry Huller

(Image credit: Williams-Sonoma)

We’re normally quite adamant about avoiding unitaskers (hello Yonanas!). But from time to time there are exceptions. Strawberry hullers fall into the same camp as cherry pitters: yes, they only do one thing. But they do it so well — if there’s room in the tool drawer to sneak one in we will. And if you’re getting a strawberry huller, then this Chef’n model is by far the best buy.

(Image credit: Apartment Therapy)

There are so many recipes and amazing summery dishes that call for strawberries — sometimes a lot of strawberries. One of my least favorite tasks is cutting off the stems, because it takes quite a bit of time. While it can often be a mind-numbing, almost relaxing, task, sometimes I just want to get the job done quickly.

Of course the strawberry huller is not a tool for everyone. Those with tiny kitchens and those who avoid unitaskers at all costs will pass on by. But this time of year, I think it’s super handy. It saves me a good deal of time when removing the stems and tops from strawberries and that is A-OK with me!

This model from Chef’n is fun to use, too. Press the push button and the pointed end of the huller opens up into a claw that grabs the top of the strawberry. It hulls each berry neatly, cleanly, and efficiently, leaving much more fruit behind than when we slice the top out with a paring knife. Its simple design makes it extremely easy to use and it’s even dishwasher safe.

Besides its easy time-saving merits, it’s also a handy tool for using strawberries in creative ways. I came across a cute recipe for strawberry cups on The Fresh Fridge. Core the strawberries with the huller and fill them with homemade whipped cream and top with blueberries! It’s a fun, festive and summery treat that will definitely be a crowd pleaser.

Find it: Chef’n Strawberry Huller, $7.95 at Williams-Sonoma

Where are you at on the strawberry huller (and for that matter, the cherry/olive pitter)? Do they earn a place in your tool drawer? Or do you stick to paring knives and pastry tips?

(Images: Williams-Sonoma, The Fresh Fridge)

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