Summer Strawberries

We are in the final stretch of summer so I want to entice you all to indulge in the bounty of strawberries that summer has to offer. Eating fruit in its natural growing season isn’t just about flavor, it’s about absorbing all of the nutrients at the peak of their nutritional power. Take strawberries, for example. When enjoyed in late spring and early summer, the time they thrive in most regions, they deliver a sweetness, aroma, and juiciness that simply can’t be matched by out-of-season imports. Seasonal strawberries are fresher, which means their vitamin C, antioxidants, and polyphenols are at their highest levels, offering powerful support for immune health, skin vitality, and inflammation reduction.

In addition, strawberries are low in calories but high in fiber, promoting satiety, healthy digestion, and stable blood sugar. The combination of fiber and antioxidants helps protect against type 2 diabetes, while their high potassium content supports healthy blood pressure. Research has even suggested that regular strawberry consumption can enhance brain function, potentially improving memory and protecting against age-related cognitive decline. Their vibrant red hue comes from anthocyanins, plant compounds that have been shown to reduce inflammation and they’re also a source of ellagic acid, a polyphenol linked to cancer-preventive properties through its ability to neutralize free radicals. Eating them in season ensures you’re getting the fullest concentration of these nutrients, as time and transport can diminish both flavor and nutritional value.

Enjoy the rest of your summer!

Jody