Florida serves as a primary source for fresh strawberries during the winter months when production is dormant across most of the United States. This seasonal advantage allows the state to contribute approximately 10 to 15 percent of the nation’s total annual crop. The industry generates hundreds of millions of dollars in economic activity, establishing Florida as a reliable winter producer.
Peak Timing for Florida Strawberry Harvest
The commercial strawberry harvest in Florida generally begins in late November or early December, continuing through the spring until late March or early April. This window provides a steady supply of domestically grown berries when colder regions cannot produce them. The season’s timing is dictated by the state’s mild winter climate, which offers the specific cool temperatures and shorter daylight hours strawberries need to thrive.
While berries are available throughout this multi-month period, the true peak season for both volume and quality occurs during the mid-winter months. Growers typically see their highest production between January and March, which is when the largest quantities of fruit reach the market. This period is often celebrated with local festivals and is the best time for consumers to find the freshest, most abundant berries.
The harvest is ongoing, but the later part of the season, extending into April, often sees a decrease in volume as temperatures rise. Weather fluctuations can affect the exact start and end dates, but the core of the Florida strawberry season is reliably centered on the coldest parts of the year.
The Importance of Specific Cultivars and Planting
Florida’s winter production is made possible through agricultural science, relying on cultivars specifically bred to perform well in the state’s mild conditions. Most commercially grown varieties are classified as “short-day” plants, meaning they initiate flowering and fruiting when daylight hours decrease in the fall. Cultivars like ‘Florida Radiance’ and ‘Sweet Sensation’ (‘Florida127’) are examples of varieties developed by the University of Florida to succeed in this unique environment.
The process begins in the fall, with planting typically occurring between late September and early November. Growers use bare-root transplants, which are young plants sourced from nurseries and set into the fields. These transplants are placed into raised beds that are covered with black plastic mulch, a technique known as plasticulture.
The plastic mulch suppresses weeds, conserves moisture, and warms the soil, while the raised beds ensure proper drainage. Frequent irrigation is crucial during the initial establishment phase to help the transplants survive warm fall temperatures. This process sets the stage for the winter harvest approximately 90 to 110 days later.
Florida’s Primary Production Region
The vast majority of Florida’s strawberry production is concentrated in the west-central region, particularly the Plant City area of Hillsborough County. This region has earned the designation of the “Winter Strawberry Capital of the Nation” due to its exceptional output during the cold months. Hillsborough County alone holds nearly 88 percent of the state’s strawberry farmland.
The area’s success is rooted in its unique microclimate, which provides the cool, but not freezing, temperatures strawberries require for optimal growth. While the industry is centered here, surrounding counties like Manatee and Polk also contribute significantly to the total harvest.
Accessing Local Strawberries During the Season
The Florida strawberry season offers several direct avenues for consumers to access the freshest possible fruit. One popular option is visiting U-Pick operations, where guests can harvest their own berries directly from the field, guaranteeing peak freshness. Roadside stands and local farmers’ markets are also excellent sources, often selling berries picked just hours before.
Strawberries do not continue to ripen or sweeten after they are picked. Consumers should look for fruit that is fully red, plump, and firm, avoiding any with white or green tips. Because local varieties are often more fragile than those bred for shipping, it is best to eat or freeze them within a day or two of purchase. Storing them unwashed and with their caps attached in a cool refrigerator helps maintain quality.