Springtime brings warm weather, flowers, and of course, strawberries. Once I take my first bite into a plump, juicy strawberry, I know spring is officially here. The fruit harvest started down South in April and is making it’s way up the coast. Here in New York, fresh, ripe strawberries are beginning to pop up on farm stands and at street vendors. Delicious in both sweet and savory dishes, or as a stand-alone snack, strawberries are a versatile fruit you can enjoy at any meal.

Strawberry Stats

Did you know that one serving of strawberries (eight berries) packs more vitamin C than an orange? Plus strawberries are an excellent source of potassium, folate, fiber, and antioxidants. Strawberries are the first fruit to ripen in the spring, with the U.S. strawberry season typically running from April through late June. California is the leading producer, providing 88% of the country’s strawberries. With its temperate climate, California can produce the berries year round.

Choosing and Storing Strawberries

With pick your own farms all around the country, you can stock up on enough fresh berries to last you the entire summer. Look for firm, fully red berries, as once they are picked strawberries stop ripening. Store a week’s worth in your fridge, washing them right before eating so they are less prone to spoilage. Freeze extra berries: wash them well then cut off the green tops. Store in plastic bags or freezer-safe containers for up to a few months. Thaw and add to recipes, or toss the frozen berries directly into smoothies or hot oats.

From favorites like strawberry shortcake, popsicles and smoothies to unexpected main course meals, enjoy strawberries in a variety of ways while they’re at their peak this month. Try these mouthwatering strawberry recipes to fit those bright red beauties into your day.


Main Dish




Share your favorite strawberry recipe with us in the comments below.

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