If you were lucky enough to be raised somewhere that strawberries grow, you may have fond memories of picking them by the punnet load, fresh from a farm. Their vibrant red colour, inside and out, and their juicy sweet flavour are a stark contrast to the many imported varieties that are commonly found here in supermarkets. As a highly perishable fruit, strawberries are best picked and consumed at the last minute, which is why strawberry lovers in Hong Kong find it hard to find fresh, ripe ones.

Until now...

Did you know that some farms in Hong Kong grow the most delicious strawberries? The juicy ruby red morsels give British berries a run for their money. So if you're searching for strawberries over the holiday season, call off the sniffer dogs, Homegrown Foods solves your dessert dilemmas.

No longer should strawberries only be enjoyed as a flavour of ice cream, preserve or milkshake, you can now serve them fresh with dollops of whipped cream, bake them in a pie or, or toss them in a fruit salad. And their sweet delicious flavour will dominate.

When selecting strawberries, choose ones that are firm and shiny, not slimy or moldy. They should be deep red on the outside, from bottom all the way up to their green leafy tops. Once picked, try to use them within one or two days and don’t let them over ripen. By the way, optimally ripe strawberries contain the most nutrients which is another good reason to eat them as their picked.