Delicious and healthy strawberry recipes for every meal

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.

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.