Strawberries, tasty and attracting fruit, which lends itself to many uses but above all with great properties.

Strawberries have a high value in antioxidant nutrition.

Rich in vitamins A, C and flavonoids, they are anti-inflammatory and counteract the aging process of tissues and organs, including brain aging, especially when caused by neurodegenerative diseases.

They help stimulate the metabolism, modulating the absorption of sugars, and therefore provide a sweet taste in a healthy way.

Characteristics of strawberries

Like all fruit, they contain a good amount of minerals, especially potassium and phosphorus: refreshing and draining, strawberries are useful for those suffering from water retention and for heart and kidney health.

The strawberry season opens in April and continues until June.

Like all fruit, it is always better to buy them in full season, when it is possible to have strawberries grown within a few km from the place of purchase, rather than choosing imported ones: this guarantees freshness and harvesting at the right moment of ripeness, which implements the properties nutritional values ​​of food.

They can also be grown in pots, in the garden or on the balcony: just a little space, good exposure to the direct spring sun, and patience regarding the natural ripening times. Cultivated strawberries might be smaller, but they will certainly be tastier.


Let’s see now how we can use them in 2 simple and tasty recipes.

Strawberry jam & Chia seeds

This recipe is a raw recipe with chia seeds which when in contact with liquids develop a jelly, and for this reason they are very useful for thickening, both cooked and raw foods.


  • 400 g of ripe strawberries;
  • 2 teaspoons of chia seeds;
  • a few stevia leaves.


The strawberries are cleaned and blended together with the stevia leaves. Put them in a jar, add the chia seeds and mix well, taking care that the chia does not clump but is evenly distributed.

The jar is closed and left to rest for two hours in the fridge. Considering that this jam can be kept for no more than a couple of days in the fridge, and considering that it only takes a few minutes to prepare it, pack it in limited quantities and consume it quickly in order to take advantage of all the benefits of the fruit and chia seeds.

Strawberry salad

Strawberries, although sweet, can be used in salads, in addition to other ingredients that enhance their flavour and nutritional properties.

However, the combination is not obvious: let’s remember to accompany the strawberries with bitter green leafy vegetables and with a “spicy” taste. Even citrus fruits, with a more acidulous taste, are an excellent match.


  • 100 g strawberries;
  • 150 gr rucola;
  • 100 g natural tofu;
  • 10 shelled walnuts;
  • 1 tablespoon of toasted sesame seeds;
  • 2 tablespoons extra virgin olive oil;
  • soy sauce.


All salads are simple, and this one is also good and rich in vitamins. Ideal on hot days, it also lends itself well as an appetizer for picnics or, avoiding soy sauce, at the end of a meal for a sweeter flavour.

The strawberries are cleaned and cut, the tofu is cut into squares, add the rucola, the shelled walnuts are added (whole or lightly pounded in a mortar or coarsely blended with the oil), finally add the sesame seeds and the soy sauce. . Stir well and we’re ready for our salad.

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