Add a little color to your life and plate with delicious, healthy strawberries as they come into season. Although strawberries are commercially grown in temperate locations such as coastal California, which allows them to be harvested year-round, strawberries reach peak season for most gardeners from May through August.

Studies have shown that there is no statistical difference in the levels of antioxidants found in fresh and frozen strawberries. But with these bright red berries at their peak right now, it’s the perfect time to enjoy them. And because strawberries are a good source of antioxidants, vitamin C and potassium, and a naturally low-calorie food, they are good for you, too.

If you want to add some strawberries to your summertime spread, here are some ways to get these ruby beauties on a plate (or in a bowl, etc…):

* Stick them on a skewer, cover them in balsamic-brown sugar glaze and then grill them.

* Toss a few into a salad for a splash of sweetness and texture.

* Blend them with Greek yogurt and honey for a delicious smoothie.

* Drop strawberries in a mixture of white and rice vinegars with a bit of sugar, then refrigerate. Strain away the strawberries after 48 hours and you’re left with strawberry vinegar, a delicious topping for salads or to splash on roasted pork.

* Beat the heat with an ice pop made with strawberry puree, English cucumbers, lime juice and sugar.

* Dunk a few in lemonade or sparkling wine to add a touch of freshness to your summer sippers.