It’s time! Strawberry season peaks April to June. You’ve probably noticed that the strawberries in the market are looking much better – darker red, softer, and sweeter than the berries available all winter. This is the time to delight in these highly nutritious treats. Strawberries are delicate, do not store well, and retain the most of their nutrients when fresh, so plan to eat them as soon as possible.
*An important note about strawberries – it is always worth the additional expense to only buy organic strawberries. Consumer Reports magazine, in the May 2015 issue, ranks strawberries as one of only five fruits to “always buy organic”. The same article, “Eat Clean and Live Healthy”, cites that children are more vulnerable to the effects of pesticides and that their health risks are significant from ingesting pesticides while in the critical stages of development.
10 Terrific Ways to use Spring Strawberries:
- Strawberry breakfast smoothies with orange juice and yogurt
- Spinach strawberry salad with goat cheese and balsamic dressing
- Cut in half and pack in a lunch
- Slice for dessert (extra decadent: serve with angel food cake, shortcake, or ice cream)
- Strawberry basil iced tea
- Fruit salad with kiwi, strawberries, blueberries, and fresh mint
- Top waffles or pancakes with sliced strawberries and powdered sugar or cinnamon
- Granola, yogurt, berry parfaits
- Chicken salad with strawberries
- Strawberry lemonade
What’s your favorite way to use strawberries?
Enjoy!
