strawberries - cleaned and halved
Strawberries are rich in vitamin C, antioxidants (including anthocyanins), and fiber, with relatively low caloric content (approximately 32 calories per 100 grams). They also provide manganese and folate.
About
Strawberries (Fragaria × ananassa) are the accessory fruit of a hybrid plant species in the Rosaceae family, native to South America but now cultivated worldwide. The fruit is characterized by its bright red color, distinctive seed-studded exterior, and conical shape, with an average diameter of 2–4 centimeters. The flesh is juicy and soft with a sweet flavor profile balanced by mild acidity. When cleaned and halved, the cut surfaces expose the pale interior flesh and make the fruit easier to portion for cooking, eating, or storage. Common varieties include Fragaria, Camarosa, and Chandler, each with subtle variations in sweetness, tartness, and texture.
Culinary Uses
Cleaned and halved strawberries are a versatile ingredient across numerous cuisines and preparations. They appear fresh in salads, fruit platters, and desserts; are macerated in sugar for compotes and coulis; and are incorporated into jams, preserves, and baked goods such as cakes, tarts, and shortcakes. In beverages, they feature in smoothies, juices, and cocktails. The halved form facilitates even cooking, faster absorption of marinades or syrups, and quicker freezing. They pair well with cream, chocolate, balsamic vinegar, citrus, and vanilla.