Berry impressive hacks and recipes to try with in-season strawberries
Queensland Strawberries are at their freshest, sweetest and most affordable. They’re also available at local grocers and markets from as low as $2 a punnet because they are currently in season, but the season is almost over, so to help you make the most of this deliciously abundant summer fruit right now, check out these hacks and recipes from Queensland Strawberries.
The Queensland Strawberry Industry supplies Australia with luscious strawberries through Winter and into Spring (May to October), also contributing to the Summer production of berries from the Stanthorpe growing region. With around 100 growers across the state, they supplies the most luscious, delicious and nutritious strawberries year round.
Hacks to make the most of your in-season strawberries
Pick the best punnets of in-season strawberries from your local market. (Check for bright red strawberries, choose smaller strawberries for juiciness, steer clear of soft strawberries with any excess moisture, make sure the leaves are green and fresh, and buy local).
Make the most of value prices and freeze your strawberries. Try finely grating frozen strawberries into a bowl for a perfectly sweet and refreshing granita – the perfect Spring dessert.
Incorporate in-season strawberries into your cooking and baking.
Make an easy strawberry vanilla jam, perfect for elevating the classic jam and toast breakfast combo.
Incorporate kombucha with your strawberries and get the health benefits of both with @emsswanson’s sparkling kombucha berries recipe below.
Sparkling kombucha in-season strawberries
Prep time: 15 mins
Soak time: 1 hour (or over night)
1-2 punnets of in-season strawberries
1 bottle of your favourite kombucha
½ cup of monk fruit sweetener (or granulated sweetener of choice)
A pinch of Tajin (optional but gives an awesome little kick)
Rinse and drain your in-season strawberries then pour them into a large bowl or container.
Pour your kombucha over the strawberries into the bowl, adding enough so that they’re all submerged.
Cover and let the strawberries soak in the fridge for at least 1 hour.
Once your strawberries have finished soaking and are ready to be coated, pour your monk fruit sweetener (or granulated sweetener of choice) and Tajin (if using) into a bowl and set aside.
Remove your strawberries from the fridge. One by one, pat the strawberries dry with paper towel and then roll and coat in the sugar.
Place your sugar coated strawberry onto a serving plate and repeat until all of your strawberries are coated.
These berries are best enjoyed immediately as they can get soggy (because of the acidity in the kombucha and Tajin) if they sit for a few hours.
In-season strawberry vanilla jam
Prep time: 5 mins
Cooking time: 15 mins
Cooling time: 20-30 mins in the fridge
2 cups of in-season strawberries, hulled and sliced
1 tablespoon of vanilla
1 tablespoon of monk fruit sweetener (or granulated sweetener of choice)
½ teaspoon of lemon juice
1-2 teaspoons of chia seeds (optional to help thicken and add a little nutritional boost)
Place all ingredients into a medium-size pot and set over high heat.
Bring the mixture to a gentle boil.
Once boiling, use a potato masher (or fork) to carefully break down and mash the in-season strawberries to desired consistency.
Lower the heat to a gentle simmer and continue to cook, stirring/mashing occasionally for 3-5 minutes or until the jam has reduced and thickened by about ⅓.
Remove from the heat and allow it to cool.
Note: It will continue to thicken as it cools.
Store in an airtight container in the fridge and eat on/with all the things. It should keep well for up to 2 weeks.