Strawberry recipes

Strawberries, a beloved fruit in Australia, can be enjoyed on their own or incorporated into a variety of sweet and savoury dishes. The possibilities for this ZeroPoint food are truly endless!
Published 9 November 2023
Slow-cooker strawberry steel-cut oats

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.

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 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.