Strawberries are a year round staple in our house, and luckily nowadays the price of them barely goes up in the wintertime, allowing us all to partake in them year round. This morning I took a picture of our slightly overripe ones that I was making into a shake for the kids. The little picky-pants won’t eat then it they are the slightest bit too squishy, but I am too darn cheap to throw them out or feed them to the rabbit. That rabbit benefits enough from our veggie scraps! I take my little joys in sneaking things past the kids 
Like slightly overripe berries that otherwise would send them into conniption fits about how gross they are and how they won’t eat them.
From WHFoods:
Strawberries, like other berries, are famous in the phytonutrient world as a rich surce of phenols. In the strawberry, these phenols are led by the anthocyanins (especially anthocyanin 2) and by the ellagitannins. The anthocyanins in strawberry not only provide its flush red color, they also serve as potent antioxidants that have repeatedly been shown to help protect cell structures in the body and to prevent oxygen damage in all of the body’s organ systems. Strawberries’ unique phenol content makes them a heart-protective fruit, an anti-cancer fruit, and an anti-inflammatory fruit, all rolled into one. The anti-inflammatory properties of strawberry include the ability of phenols in this fruit to lessen activity of the enzyme cyclo-oxygenase, or COX. Non-steriodal anti-inflammatory drugs like aspirin or ibuprofen block pain by blocking this enzyme, whose overactivity has been shown to contribute to unwanted inflammation, such as that which is involved in rheumatoid and osteoarthritis, asthma, atherosclerosis, and cancer. Unlike drugs that are COX-inhibitors, however, strawberries do not cause intestinal bleeding.