Nutrition Spring

In Season this October: Strawberries

10 October 2017
Farmers Market Strawberries in Brugge, Belgium



  • It comes as no surprise that this love heart-shaped berry originated from one of the most romantic countries in the world, France.
  • Where did the name ‘strawberry’ come from? Some say it was because they were originally sold like kebabs, impaled on straws. Others say the name references the historical practice of mulching these berries with straw in Winter. Or maybe the name evolved from ‘strewn-berries’ as the plant spreads over the grown making the berries look like they were strewn across the floor?


  • Like lollies: sweet, a little bit tart and very juicy!Strawberry Plant Close Up


  • Store them unwashed and with the stem attached in the refrigerator if you are planning on eating them within the next 5 days.
  • Or wash them, cut off the stems and spread them out in a single layer on a baking paper lined tray and freeze them. Once frozen, transfer to a zip-lock bag and keep for up to 1 year.
  • Remove any mouldy strawberries as you see them, so that the other strawberries don’t spoil too quickly.


  • Rinse the strawberries under running water.
  • Dry them on a tea towel, paper towel or colander. Dry them well or they will go mouldy if not eaten quickly.
  • Use a small knife to cut off the stem and leaves, discard.
  • Enjoy whole, cut in half or sliced.


If you eat just 1 punnet (250g) of strawberries you will get: 

  • 25% (ladies) to 30% (gentlemen) of your daily fibre requirements.
  • The same amount of Vitamin C as you would get from one large orange!
  • The same amount of potassium found in one banana.
  • A low calorie snack(270kJ/65 calories)  – this is equal to the calories in 2 squares of Cadbury dairy milk chocolate.



Have you got any delicious strawberry recipe ideas? Let us know!

Happy eating!

– Rachel

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