Fragrantly sweet strawberries are the most popular type of berry fruit in the world. You can find them in grocery stores year-round, but they are at the peak of their season from April through July when they are the most delicious and most abundant.

Strawberries share a red flesh, with small seeds that pierce the surface, and a small green leafy cap and step. But, there are actually more 600 types of  strawberries that differ in flavor, size and texture. 

Nutritional Benefits

  • Strawberries rank 3rd best in terms of antioxidant content of all foods when equalizing their serving size.
  • They also are excellent sources of antioxidant-promoting vitamin C and manganese.
    • Provide more than twice as much vitamin C (47 milligrams versus 18 milligrams in 3.5 ounces) than the average for fruits as a group.
  • Many of the phytonutrients present in strawberries function not only as antioxidants but also as anti-inflammatory nutrients.
  • Strawberries are quite heart-healthy as the phytonutrients actually work together in synergistic fashion to decrease levels of total cholesterol and LDL cholesterol and reduce blood pressure.
  • One particular type of polyphenol in strawberries, ellagitannins,  inhibit the activity of an enzyme that breaks starches into simple sugars, thus helping to control blood sugar.
  • Strawberries are also considered good sources of copper, potassium, biotin, phosphorus, magnesium, vitamin B6 and even omega-3 fatty acids.

Best Ways to Use

  • Add sliced strawberries to mixed green salads.
  • Layer sliced strawberries, whole blueberries and Greek yogurt in a wine glass to make a parfait dessert.
  • Add strawberries to shakes and smoothies to give them a more vibrant taste and texture.
  • Top your morning cereal or bowl of oatmeal off with strawberries for a nutrient upgraded breakfast.