Strawberries were the signal that summer finally arrived. I had a neighbour with strawberry bushes in his backyard that taught me how to look for and pick the ripe fruit. I loved crouching down with my wicker basket, ‘sampling’ as I was picking, and returning home, sticky and covered in strawberry juice, with an overfilled basket. When choosing strawberries, choose sweet smelling red ones with minimal or no white and green spots. Also be careful not to crush them or overpack them as this can lead to earlier spoilage.
Strawberries are nutritious and high in Vitamin C, which is important in proper healing, skin health and plays an important role the body’s immune system. They are also a good source of potassium, a mineral that is important in regulating the water in your body, and helping your muscles and nerves work properly. Like other fruits, strawberries are also high in water content and fibre, which is important for our digestive health. Fibre can also improve our blood cholesterol and blood sugar levels, and is associated with preventing heart disease and diabetes.
These days, I’m surprised at how easily to find strawberries outside the summer months. A variety of strawberries are grown in Ontario. Fresh Ontario grown strawberries are in abundance from June to July but can be found May through to October. But today you can find strawberries in stores year-round. These strawberries either imported, grown in greenhouses or already frozen. In terms of nutrition, there are no differences between fresh or frozen, local or imported, and organic or conventional.
Strawberries should be stored in the fridge to extend their shelf life. When you’re ready to eat them, rinse them under water and remove the stem and hull. They are also good for freezing but freezing can change the texture of the strawberry, so I like using frozen strawberries for cooking or in syrups. Check out some strawberry recipes at Foodland Ontario.