or more of halved strawberries
Strawberries are excellent sources of vitamin C, dietary fiber, and antioxidants including anthocyanins and ellagic acid. A 100-gram serving provides approximately 32 calories and is naturally fat-free.
About
Strawberries (Fragaria × ananassa) are aggregate accessory fruits belonging to the Rosaceae family, native to temperate regions of the Americas and now cultivated globally. The fruit features a bright red exterior studded with small seeds (achenes) on the surface, with pale to white flesh beneath. Strawberries possess a sweet, mildly tart flavor with floral and fruity notes that intensify when fully ripe. The fruit exhibits a delicate, juicy texture that varies by cultivar, with some varieties favoring sweetness and others showing more acidity for balance.
Culinary Uses
Strawberries are consumed fresh and incorporated into both sweet and savory preparations across global cuisines. They feature prominently in desserts such as shortcakes, tarts, jams, and compotes, as well as in beverages including juices, smoothies, and liqueurs. In modern cuisine, strawberries appear in salads with greens and vinaigrettes, paired with balsamic vinegar, black pepper, or fresh herbs like mint and basil. The fruit serves as a garnish for pastries and frozen desserts, and is widely preserved through freezing, jam-making, and drying for year-round availability.