New Zealand growers are reporting a strong strawberry crop this year, thanks to favourable growing conditions.

Dr Carolyn Lister, principal scientist and science team leader (food and health information) at Plant & Food Research and a trustee for 5+ A Day Charitable Trust, said this was great news for the nation, because strawberries were not just delicious; they were seriously good for you.

“Just one cup provides 200% of your daily vitamin C, supporting your immune system and helping to keep your skin radiant.

“They’re also a source of dietary fibre for healthy digestion, folate for growth and development, niacin to keep your brain cells happy, and potassium to help maintain healthy blood pressure. In short, they’re a tasty way to get a powerhouse of nutrients into your diet.”

With peak harvest due in mid-November, strawberries should soon be at their most affordable prices.

Look for berries that are fully red, glossy and topped with fresh green leaves.

The best way to keep strawberries fresh is to store them in the fridge. Their flesh is delicate and should be handled gently to prevent bruising.

They can be used in smoothies or salsas, and are a great addition to any salad: try combining them with basil and mozzarella, watermelon and cucumber, or tangelos and spinach.

“Beetroot, asparagus and rocket are other interesting salad ingredients that pair really well with strawberries,” Dr Lister said.

But if they’re unlikely to last long in your house, just enjoy them straight from the punnet.

For recipes and serving ideas, follow @5adaynz on social media or visit 5aday.co.nz.

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