In Australia, strawberries are generally in season from late August to early May, with the peak season being from October to December. They are a nutritious berry rich in fibre, vitamins, and antioxidants. They are an excellent source of vitamin C—just half a punnet contains more than the recommended daily intake—promoting a healthy immune system, and high in fibre, promoting healthy digestion. They can be eaten fresh on their own, drizzled with a little melted chocolate or used in a variety of recipes—from our member-favourite, strawberry and cottage cheese muffins and mojito kombucha cocktail to a savoury tomato and strawberry salad with mozzarella.
Strawberry recipes 🍓
Tips for buying, storing and cooking strawberries
Buying strawberries:
- When buying strawberries, look for ones that are firm, plump, and shiny with a bright red colour. Avoid ones that are mushy, have brown spots, or are dull in colour.
- Try to buy locally grown strawberries when they are in season as they will be fresher and taste better.
Storing strawberries:
- Remove any strawberries that are bruised or damaged as they can cause the rest of the berries to spoil faster.
- Store unwashed strawberries in your fridge, in their punnet.
- Wash strawberries just before eating or using them in a recipe as they can become mushy if stored in water.
Cooking with strawberries:
- Strawberries can be eaten fresh or cooked and are a great addition to salads, smoothies, desserts, and so much more.
- When cooking with strawberries, use a gentle heat as they can quickly become mushy. They are best cooked for a short period of time or simply added fresh to a dish.
- Strawberries can also be frozen for later use in smoothies or desserts. To freeze, remove the stems, wash, and dry the berries, then place them in a single layer on a baking tray and freeze for a few hours before transferring them to a freezer-safe container or bag.