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June Fruit of the Month: Strawberry

The June Fruit of the Month is Strawberry!

It’s hard to imagine someone who doesn’t love strawberries, but in case you need convincing, this information is for you! The strawberry fruit is a versatile berry that can be eaten raw or cooked—though it’s eaten raw most often. Talk about an easy snack! They’re low-carb and rich in fiber and antioxidants (among many other goodies!), making them a nutritional haven for both adults and children!

A Strawberry is a Great Source of:

  • Vitamin C—a powerful antioxidant for your immune system
  • Folate—important for red blood cell formation and healthy cell growth
  • Potassium—helps body tissues and cell function
  • Manganese—great for healthy bones
  • Fiber—essential for healthy gut bacteria and digestive health

Did You Know?

  • Studies show that eating strawberries increases heart health!
  • Strawberries are related to roses.
  • Because the strawberry plant doesn’t have a woody stem, they are classified as an herb.

How to Harvest and Store Strawberries

Strawberries should be shiny and bright red when ready to eat. Avoid eating if they are moldy or wrinkled. Before eating, wash, drain, and dry your strawberries. Refrigerate strawberries for up to one week. You can also freeze strawberries for long-term storage.

Tips to Get Children to Eat Strawberries

  • Let them help you harvest
  • Make a kabob with other fruit and veggies
  • Add to blended smoothies
  • Top your oatmeal or yogurt with strawberries

Ways to Prepare Strawberries

  • Raw
  • Blend or Purée
  • Bake
  • Sauté

Let’s Get Cooking

Berries with Banana Cream


  • ⅓ cup yogurt, low-fat plain
  • ½ ripe banana
  • ½ ounce orange juice
  • 2 cups sliced strawberries
  • 1 tsp honey
  • 1 tsp cinnamon


  1. Combine yogurt, banana, and juice. Mash with a fork until most chunks are gone.
  2. Place strawberries in a bowl and top with the yogurt banana mixture.
  3. Top with honey and cinnamon and enjoy!

Fruit and Yogurt Breakfast Shake


  • 1 ripe banana
  • ¾ cup pineapple juice
  • ½ cup yogurt, low-fat vanilla
  • ½ cup strawberries, stems removed


  1. Blend the banana, pineapple juice, yogurt, and strawberries in a blender until smooth.
  2. Divide between 2 glasses and serve immediately.

For more creative strawberry-based recipes and information visit MyPlate Kitchen! With so many possibilities, like Broccoli Strawberry Orzo Salad, Strawberry S’Mores, and Whole Grain Strawberry Pancakes you’re sure to find something that is tasty for the whole family!

Fact Check: SDSU Extension, MyPlate Kitchen, Healthline,

Can’t get enough fruits and veggies? Be sure to check out Harvest of the Month, a downloadable educational program designed to make learning about fruits and veggies easy, tasty, and fun!