1 cup of strawberries (about 8 medium sized fruits or about 150g) is only 55 calories.

Here’s more sweet news – according to the USDA one such serving of strawberries has 85 mg of vitamin C (more than that of a single orange!) or 160% of the Recommended Daily Value for adults.

The Growing Process

Years of attempting to perfect the berry growing process in trying local conditions armed us with a wealth of knowledge and gave birth to our plant breeding program. Propagating the right plant material to suit tropical growing conditions (in a nascent market with limited access to the required resources to effectively combat pests & disease) and the varied characteristics valued by the Asian consumer is a key focus at Jagro.

An extensive trialing process has borne results as we now have a more robust, attractive and tasty fruit coming out of our farms.

Over the years, we have established a bee keeping program, aimed at effectively pollinating our plants. Bees play an important role in transferring pollen between the male and female parts of a plant, aiding fertilization and producing the seeds that drive production.


In our effort to be a responsible corporate citizen and adopt best practices, we have invested in an Integrated Pest Management system that actively studies the habits and lifecycles of the common pests encountered in the growing of strawberries, identifying their travel patterns and tracing them back their home bases. This information is then used to combat these pests in the least intrusive and harmful manner possible.

We use this information to first try and exclude them from the growing area, wherever possible. If this fails, we attempt to remove their sources of food, water and shelter or break their travel pattern – the least toxic methods first, resorting to pesticides only in the last instance.


Fresh Products

At Jagro, we are constantly looking at new ways to improve the farming and packaging of our berries. Our goal is to deliver the best-tasting and best-looking Strawberries to the marketplace, each time.

Every berry is gently hand-picked and skillfully packed by a team selected, trained & continually supervised for their handling skills, ensuring each punnet arrives at the market evenly graded and attractively displayed.

Size does not indicate quality. The largest fruits are not necessarily the most flavourful !

Fresh Strawberries

Our berries are harvested to suit customer specifications and packed according to destination market preferences.

  • Grow in ISO22000 certified farms
  • MRL tested
  • 100% traceable
  • Sold under the Jagro label
  • A product of Sri Lanka
Market Pack Type
Local Market 125g 250g 1kg
Exports 250g 10 X 250g carton 275kg pallet

Processed Foods

Jagro’s Jam and Dessert Topping is made in a Jam Room located right off the Packhouse. Varying in colour, texture, and chunk size, the products are a testament to their natural state – made wholly of fresh strawberries, sugar, and fruit pectin.

Our frozen strawberries go through an IQF process, coming out ready for direct use in your morning oats or chilled drinks.

Both products are packed in retail and bulk packs, for both the grocery and catering markets.

Processed Strawberries

Our Jams & Toppings are known for the their balance of fruit & sugar - just enough sweetness to make it a treat on your toast or in your cake.

  • Grow in ISO22000 certified farms
  • MRL tested
  • No artificial colors or flavours
Product Pack Type
Jam 300g 450g 850g 5kg
Topping 450g 5kg
Frozen 500g 1kg 10kg

MAde with


(No added colour / no added flavor)


Storage & Handling

Strawberries are a very sensitive fruit. They bruise easily and will spoil within a day if not stored and handled properly. For optimum shelf life, follow the instructions below.

Store punnets upright, between 2 – 4 degrees (which should be the temperature of your refrigerator).

Keep away from moisture and condensation as they set off the decaying process.

Once removed from the refrigerator, consume within a couple of hours. Especially if the fruits have been washed or mixed with other foods.


Rinse lightly, right before use.

Tastes best when consumed at room temperature. So remove them from your refrigerator 15 minutes prior to use.

Strawberries are naturally a bit tart, especially in the tropics. Dust them with some powdered sugar prior to serving if you like them sweet.

Health Benefits

The Romans prized wild Strawberries for their medicinal properties.

Given their unique combination of antioxidant and anti-inflammatory properties, research confirms that strawberries form part of a healthy diet.

Eating just one serving of strawberries, or about eight of these sweet fruits per day, can help improve heart health, lower the risk of developing some cancers and lower blood pressure.

Cancer Prevention

  • Did you know that promising new research links the consumption of berries (strawberries included) with the prevention of cancer?

  • According to the American National Cancer Institute, antioxidants in berries protect cells from damage caused by harmful molecules called free radicals.

  • Several laboratory studies show antioxidants may slow or prevent the development of cancer.

  • The best sources of antioxidants come from a healthy diet that includes plenty of fruits and vegetables (and not just strawberries!)

Heart Health

  • Berries can play a role in reducing the risk of heart disease, packed with nutrients that naturally lower blood pressure, reduce inflammation and increase "good" cholesterol.

  • Strawberries are also packed with flavonoids, the compound found in plants that give fruits and vegetables their vibrant blue, red and violet colors. This nutrient group is famous for its anti-oxidant and anti-inflammatory benefits. Among fruits, berries rank at the top in flavonoid content.


  • Strawberries have a relatively low glycemic index (of 40) and a substantial fiber content. Which means that strawberries help regulate blood sugar levels, avoiding spikes and lows, making it safe for people with diabetes.

Vitamin C

  • Strawberries are packed with Vitamin C, a well-known immunity booster as well as a powerful antioxidant.

Managing Weight

  • With its low carb, high water & fiber content, strawberries help keep you fuller for longer. A 100g serving of berries (roughly 5 medium sized fruits) contain 30 calories / 0.5g fat / 6.1g carbohydrate / 3.8g fibre

Celebrating with Strawberries / Recipes

35 Min

50 Min

10 Servings

  • 750 gm strawberries, quartered, plus extra to serve
  • 110 gm (½ cup) caster sugar
  • 200 ml thickened cream, lightly whisked
  • 125 gm crème fraîche
  • 55 gm (½ cup) pure icing sugar, sieved
  • Scraped seeds of ½ vanilla bean
  • 125 gm raspberries
  • For meringues, preheat oven to 120C. Whisk eggwhite and a pinch of salt in an electric mixer until firm peaks form (3-4 minutes). With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes). Sieve icing sugar and cornflour over, fold to combine, then spoon 8cm-diameter mounds onto oven trays lined with baking paper. Bake until meringues lift easily from trays and are crisp but not coloured (45-50 minutes), then turn off oven and cool completely in oven
  • Meanwhile, toss strawberries and caster sugar in a large bowl to combine, then set aside until juices begin to seep (20 minutes).
  • Whisk cream, crème fraîche, icing sugar and vanilla seeds together in a separate large bowl until soft peaks form. Scatter a quarter of the strawberries in the base of a 3-litre serving bowl, spread with a quarter of the cream mixture, and coarsely crumble a quarter of the meringue over the top. Repeat layering with remaining ingredients.
  • Scatter Eton mess with raspberries and extra strawberries and serve.

Eton mess

The Eton mess, one of England's best-loved and prettiest desserts, is an absolute joy to eat. Its sublime proportions of crumbled crisp meringue, softly whipped cream and marinated strawberries don't need further embellishment - the beauty of this delicate dessert is in its simplicity.

5 Min

10 Min

12 Servings

  • 1 lb large ripe strawberries (long stems are best)
  • 1/2 lb chopped chocolate or chocolate chips - milk, semi sweet or dark (8 oz)
  • 1/4 lb white chocolate (optional) (4 oz)
  • 1 cup chopped nuts - pecans or almonds (optional)
  • Rinse the berries well and pat dry (make sure they're completely dry with no drops of water present). Line a baking sheet with parchment or wax paper, or nonstick foil.
  • Melt your chocolate. If you are using both dark and white chocolate, you will need to melt the two separately. The chocolate melts best with indirect heat-- I use a double boiler pan. If you don't have a double boiler, simmer 2 inches of water in a saucepan, then place a heat-safe bowl in the water and melt the chocolate in the bowl.
  • Alternatively, you can microwave the chocolate on 50% power power for 2 minutes (or until melted), stirring once halfway through cooking. At the end of cooking, stir-- if the chocolate is not melted smooth, continue to microwave in 15 second increments till fully melted. Once your chocolate is melted, you're ready to decorate. Assemble your parchment lined baking sheet, melted chocolate, and chopped nuts, if using.
  • Dip the strawberries one by one into the melted chocolate, coating them 1/2 to 3/4 of the way up. Lift and twist the strawberry as you pull it out of the chocolate, letting the excess drip back into the bowl.
  • If you don't plan to dip the strawberries in chopped nuts, place the dipped strawberries onto the parchment. Do not move or touch them once you've set them down, or you will disturb the lovely chocolate shell.
  • If you plan to dip the strawberries in chopped nuts, roll the chocolate dipped strawberries gently in the nuts to coat before placing them on the parchment.
  • After dipping the strawberries in chocolate, if you want to drizzle them with white chocolate, pour the melted white chocolate into the corner of a plastic zipper bag and seal. Cut a very small tip off the corner of the bag.
  • Gently squeeze the white chocolate through the hole in the corner, drizzling the chocolate in a thin stream on top of the chocolate dipped berries, moving your hand to create artistic squiggles.
  • Once your strawberries are decorated, place them in the refrigerator for about 30 minutes till the chocolate sets.
  • You can serve the chocolate strawberries chilled or at room temperature. Chilled strawberries will have a nice crunch to the chocolate-- room temp will make the chocolate a bit softer to bite through. Place them in a pretty tissue-lined box for gift giving, if desired.

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries are a tempting, luxury-style treat for any special occasion. Whether it’s Valentine’s Day, a birthday, Mother’s Day, or just because, people love to receive this special sweet treat. They’re pretty expensive to buy, but surprisingly easy (and fun!) to make yourself. This post and video will show you the process step-by-step.

5 Min

5 Min

2 - 4 Servings

  • 4 large egg whites
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional– but adds great flavour!)
  • 4 and 3/4 cups (370g) sweetened shredded coconut (a little less than one 14-ounce package)*
  • heaping 1/2 cup diced strawberries
  • Preheat oven to 325°F (162°C). Line two baking sheets with parchment paper or silicone baking mats. Use an oven thermometer to test your oven temperature. The degree point must be precise.
  • In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved – at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened. The mixture will be wet and sticky. Cover the mixture tightly with plastic wrap and allow to sit covered in the refrigerator for 30 minutes so the coconut can absorb some of the liquid. Meanwhile, pat your diced strawberries dry with a paper towel. You don’t want them too wet. Gently fold the strawberries into the coconut mixture.
  • Using a large cookie scoop, scoop 2 Tablespoons of the mixture and place onto prepared baking sheet – at least 2 inches apart. Make sure the mounds are very compact and neat, as pictured above.
  • Bake until lightly golden brown, about 20-22 minutes. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely on the baking sheets before enjoying. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature.

Strawberry Coconut Macaroons

These strawberry coconut macaroons are moist and chewy on the inside and slightly crisp around the edges. Add a little something extra (and pink!) with fresh strawberries.

5 Min

5 Min

2 - 4 Servings

  • 3/4 cup (120g) chopped strawberries (see note)
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, cold and cubed
  • 1/3 cup (80ml) whole milk, cold
  • 1 large egg, cold
  • 1 teaspoon pure vanilla extract
  • optional: coarse sugar for topping
  • Strawberries: If you’re using fresh strawberries, chop the strawberries into small bite-sized pieces if you haven’t already. Gently blot them with a towel to rid some moisture. (No need to thaw and blot if you’re using frozen strawberries.) The wetter the berries are, the more difficult they are to combine with the dough. Freeze the fresh chopped strawberries as you prepare the other dough ingredients. The colder, the better.
  • You can use a food processor for this step, but I encourage you to do it by hand so you don’t accidentally over-work the dough. Overworked dough lends tougher cookies. Whisk the flour, sugar, baking powder, and salt together in a large bowl (or pulse together in your food processor). Add the cubed butter and cut into the dry ingredients with a pastry cutter until coarse crumbs form. (Or pulse several times in a food processor.) See photo above for a visual. If you used a food processor in this step, pour the mixture into a large bowl.
  • Whisk the milk, egg, and vanilla extract together in a small bowl. Pour over the flour/butter mixture. Using a large spoon or rubber spatula, fold everything together until just about combined. The dough is thick, sticky, and tacky. Avoid overworking the dough.
  • Carefully work in the cold strawberries. Do not over-mix, which will turn the dough slimy. Some strawberries won’t combine into the dough at all and that’s ok. You can add them to the dough balls when you shape the cookies before baking.
  • Cover the cookie dough and chill in the refrigerator for at least 45 minutes and up to 1 day.
  • Preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  • Using a Tablespoon measuring spoon or medium cookie scoop, portion/shape dough into balls about 1.5 Tablespoons of dough each. (If using a Tablespoon measure, it will be a heaping Tablespoon of dough.) Press any strawberries that haven’t stuck to the dough into the tops of the cookie dough balls. Arrange 3 inches apart on the prepared baking sheets. If desired for delicious crunch, sprinkle each dough ball with coarse sugar.
  • Bake the cookies for 15-16 minutes or until the edges are lightly browned.
  • Remove from the oven and let cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before icing.
  • Icing: Using a fork, whisk confectioners’ sugar, 2 Tablespoons (30ml) of milk/heavy cream, and vanilla extract together in a small bowl. Add 1 more Tablespoon (15ml) of milk/cream to thin out if necessary. (I always add it, especially if using cream.) If desired for light strawberry flavour, whisk in strawberry jam. Drizzle over cookies.
  • Cookies stay fresh covered at room temperature for up to 1 day or in the refrigerator for up to 1 week

Strawberry Biscuit Cookies

These strawberry biscuit cookies are made from real strawberries without the crutch of artificial flavour. Adapted from my biscuits and strawberry shortcake, each buttery cookie is tender and flaky in the centers, packed with juicy strawberries, and topped with a sprinkle of crunchy sugar and sweet icing. A truly unique cookie!

5 min

5 min

4 Servings

  • Margarita salt or kosher salt (see note 1)
  • Lime wedges
  • 1 pound fresh strawberries hulled (see note 2)
  • 1 cup tequila (see note 3)
  • 2/3 cup fresh lime juice (from 5 to 6 limes)
  • 1/3 cup honey (see note 4)
  • 1/4 cup triple sec (see note 5)
  • In a shallow dish as wide as your serving glass, add Margarita salt (or kosher salt) to 1/4-inch deep. Run a lime wedge around the top of each glass, then dip the top of the glass upside-down into the salt and turn to coat.
  • To a blender, add strawberries, tequila, lime juice, honey and triple sec. Pulse until completely smooth.
  • Let mixture rest for about 3 minutes, and skim off foam. Add more tequila or sweetener to taste
  • Fill each rimmed glass about half full with ice. Add margarita mixture, garnish with a lime wedge, and serve immediately.

Strawberry Margarita

This easy-breezy Strawberry Margarita is made with just 5 ingredients and a blender. Add a salted rim and have it on the rocks or frozen. Either way, its delicious!

10 min

15 min

18 cookies

  • 1 egg
  • 2 tablespoons lemon juice
  • 1/2 cup vegetable oil* (100 grams)
  • 1/2 teaspoon vanilla
  • 1/2 cup + 2 tablespoons granulated sugar (112 grams)
  • 1 3/4 cups all purpose flour (227 grams)
  • 1 1/2 teaspoons baking powder
  • 1 cup chopped strawberries (140 grams)
  • Pre-heat oven to 350F (180C) line 1 or 2 cookie sheets with parchment paper.
  • In a large bowl whisk together the egg, juice, oil, vanilla and sugar, until well combined.
  • Add flour and baking powder and mix until combined, gently mix in the chopped strawberries just until combined. Form into balls (approximately the size of a golf ball. Place on prepared cookie sheets, sprinkle with a little granulated sugar and bake for approximately 15 minutes. Let cool completely and enjoy! Dust with powdered sugar before serving if desired.

Easy Strawberry Cookies

Easy Strawberry Cookies made with Fresh Strawberries and baked in 15 minutes. One bowl, no beaters necessary, soft, delicious cookies.