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Strawberry and Raspberry

Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.

Pick it!

  • Handle gently since they easily bruise.
  • Avoid moldy or wrinkled berries.
  • Look for dry, firm, well shaped, and deep red or golden raspberries.
  • Strawberries should be shiny and bright red.

Try it!

  • Eat fresh within a week or freeze on a lined pan and place into containers after frozen.
  • Wash, drain, and dry just before eating.
  • Eat fresh in fruit salad or pie or in fruit smoothies.
  • Add to a salad or pie or in fruit smoothies.
  • Add to a salad dressing or in a salad.
  • Mash into a sauce to use on pancakes or French toast.

Like it! Strawberry Banana Frozen Dessert


  • 4 frozen bananas
  • ¾-1 pound strawberries


  1. Remove banana peels, break bananas into chunks and freeze overnight.
  2. While preparing strawberries, let bananas sit out to warm slightly.
  3. Wash, hull, and slice or chop.
  4. Place frozen bananas into a food processor or blender. Blend until bananas create a texture similar to ice cream. If desired, some strawberries may be blended in as well.
  5. Remove bananas from the food processor and fold in strawberries.
  6. Serve immediately. Leftovers may be frozen, but will become solid, so re-blend for best texture.

Yield: 4 servings

Nutrition Facts per Serving: Calories 140; Fat 0g; Sodium 0mg; Carbohydrates 35g; Fiber 5g; Sugars 21g

Source: University of Illinois Extension

Program Materials

Colorful fact sheets, recipe cards and educational videos provide educators and families with fun, engaging tools to enhance any dietary curriculum in a variety of settings.

Quick resources are available in the fact sheets below. Download the zipped folder to use the lesson plan, sampling instructions, recipes and display materials in your educational program.