>> Buy organic whenever possible to avoid high pesticide residues. The redder, the better; they don't ripen after picking. Refrigerate in a single layer. Wash just before using.

>> For breakfast, combine chopped strawberries, blackberries, walnuts, and cooked oatmeal.

>> Blend strawberries with hazelnut oil and balsamic vinegar; toss with garden-fresh greens and goat cheese; garnish with more berries.

>> Purée fresh or frozen strawberries with silken tofu and sweetener for a light mousse.

>> Serve sliced strawberries atop polenta cake with a dollop of vanilla yogurt, drizzled with honey or chocolate.

>> A top antioxidant pick, strawberries burst with vitamin C, potassium, fiber, and folate, all in a low-calorie bite.

—Elisa Bosley

Strawberry-Avocado Salsa
Serves 4

1 cup roughly chopped strawberries
1/4 cup chopped red onion
1/2 small jalapeño pepper, minced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1 medium avocado, roughly chopped
Salt and freshly ground black pepper, to taste

1. Combine all ingredients in a medium bowl. Gently toss until well mixed. Adjust seasoning to taste with salt and pepper. Serve with grilled halibut or shrimp.

Nutrition Facts Per Serving (1/2 cup):
Calories: 101 calories
% fat calories: 60
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Protein: 1g
Carbohydrate: 10g
Fiber: 4g
Sodium: 5mg

—James Rouse, ND, and Debra Rouse, ND