pt strawberries
Rich in vitamin C and antioxidants (particularly anthocyanins and ellagic acid), strawberries also provide dietary fiber, manganese, and folate. A 100g serving contains approximately 32 calories and 7g of carbohydrates, with minimal protein and fat.
About
Strawberries (Fragaria × ananassa) are aggregate accessory fruits native to South America and domesticated in Europe, now cultivated worldwide. The plant produces runners bearing heart-shaped, serrated green leaves and bright red fruits dotted with small yellow-brown seeds (achenes). Modern strawberries are the result of crossing Fragaria chiloensis and Fragaria virginiana in 18th-century France. The flesh is white to pale pink, juicy, and moderately sweet with a subtle tart note. Flavor intensity varies significantly among cultivars, from the intensely aromatic heirloom varieties to more neutral commercial types bred for shelf-stability and transport durability.
The fruit is composed of approximately 91% water, with a delicate cellular structure that makes it highly perishable. Strawberries contain volatile organic compounds responsible for their characteristic aroma, including esters and aldehydes that develop as the fruit ripens.
Culinary Uses
Strawberries are used fresh, cooked, and preserved across global cuisines. In Western cuisine, they are consumed fresh as desserts, in salads, shortcakes, jams, and compotes. Mediterranean and Northern European traditions feature them in tarts, preserves, and with cream. Asian cuisines use strawberries in modern desserts, cakes, and with condensed milk. The fruit pairs well with vanilla, chocolate, cream, balsamic vinegar, and black pepper. Strawberries are typically hulled before use; they are best eaten fresh for maximum flavor and texture but can be macerated with sugar to draw out juices, puréed for sauces, or cooked into jams where their pectin content facilitates natural gel formation without additional thickeners.