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gms strawberries

ProducePeak season varies by region: Northern Hemisphere strawberries are available March through July, with California supplying much of North America year-round. Southern Hemisphere and greenhouse cultivation extend global availability, though local field-grown strawberries reach their flavor peak in late spring through early summer.

Strawberries are rich in vitamin C, anthocyanins, and antioxidants, providing approximately 60 mg of vitamin C per 100 grams. They are low in calories (32 kcal per 100g) and contain dietary fiber and polyphenols with potential anti-inflammatory properties.

About

Strawberries (Fragaria × ananassa) are the fleshy, aggregate accessory fruits of a perennial herbaceous plant in the Rosaceae family, native to temperate regions of the Americas but now cultivated globally. The characteristic bright red berry is composed of numerous small drupelets surrounding a white, edible core, with small seeds embedded in the surface. The flavor profile ranges from mildly sweet to intensely aromatic and tart, depending on variety, ripeness, and growing conditions. Key cultivars include 'Camarosa', 'Elsanta', and 'Seascape', each varying in sweetness, firmness, and storage longevity.

Strawberries are composed of approximately 91% water and offer delicate, slightly fibrous flesh when ripe. The fruit is most flavorful at peak ripeness and spoils quickly due to high moisture content and susceptibility to mold and bruising.

Culinary Uses

Strawberries are consumed fresh as a dessert fruit and are extensively used in jams, preserves, and fruit compotes across European and North American cuisines. They feature prominently in baked goods including cakes, tarts, shortcakes, and pastries; frozen preparations; and beverages such as smoothies, juices, and infused spirits. In savory applications, strawberries complement vinaigrettes, pork, and duck dishes in classical French cuisine. Fresh strawberries are also fundamental to summer beverages and cold desserts, while their juice and puree serve as flavoring agents in ice creams, mousses, and sauces.

Forms & Preparations

Fresh whole — Ripe berries served as-is, either hulled or with leafy green tops intact for presentation.
Sliced or halved — Cut fresh strawberries used in desserts, salads, and breakfast preparations to expose flesh for flavor absorption.
Jam or preserves — Cooked and sweetened fruit reduced to thick consistency, commonly made with sugar and pectin for shelf stability.
Frozen — Whole or sliced berries preserved through freezing, used in smoothies, baked goods, and out-of-season applications.
Puree or coulis — Blended fresh or cooked strawberries strained to remove seeds, used as a sauce or base for mousses and desserts.
Dried — Dehydrated berries concentrating sweetness and creating chewy texture; used in granolas, baking, and tea infusions.