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3 berry good reasons to eat strawberries this summer

Eurest | Great food |  09 June 2015

strawberries and cream

Blooming tasty

You know summer’s just around the corner when strawberries start to appear: little bursts of colour nestled in the greenery, ripe and ready to pick. Plucking them from the patch one by one, your only worry is leaving some for the rest of the family. 

May sees the official start to the British berry season with milder temperatures, longer days and more sunshine — the perfect conditions for enjoying British berries. The season kicks off with British strawberries that will be in plentiful supply throughout May, with the season reaching its peak in June and July.

Flexibly fruity

Strawberries are a fabulously versatile fruit. You can enjoy them straight from the punnet, or incorporate them in to a savoury salad for a sweet kick; make them into jam, or bake them into a pie. You could go traditional with a splash of cream, or Scandinavian with milk and sugar — whichever way you eat your strawberries, they’re always a great taste of the summer.

Naturally nutritious

As if that wasn’t enough to get you heading outside, they’re nutritious too. They contain significant levels of phytonutrients and antioxidants which help to fight free radicals (which can damage cells and are thought to contribute to the formation of many kinds of cancer). These antioxidant properties are believed to be linked to what makes the strawberry bright red. They’re also rich in vitamin C, manganese and folic acid.

There’s nothing more local than berries fresh from the garden and we capture that feeling in our approach. We always bring you delicious fruit with that ‘just picked’ flavour and take pride in a freshness that delivers a taste of the garden straight to your plate.

Strawberries are just the start of the Great British Berry season, and this is just the first of our blog series to celebrate it. Keep an eye out for the next article in the series, taking a closer look at some of the nation’s favourite berries.

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