Geography and History of Strawberries
Strawberries are native to the temperate regions of the Northern Hemisphere, and cultivated varieties are widely grown throughout the world. The fruits are rich in vitamin C and are commonly eaten fresh as a dessert fruit, are used as a pastry or pie filling, and may be preserved in many ways.
There are over a hundred species of Strawberries that are found growing in temperate regions all around the world. Yet, it was the union of two unique species native to the Americas that give us the standard Strawberry we know today. Fragaria virginiana, native to North America, was taken from the New World to France in 1624. Fragaria chiloensis, a wild species of Strawberry native to Chile, was also taken to France in 1712. The two were widely grown in European gardens and an unplanned hybridization resulted in the modern day Strawberry now cultivated world-wide as the Fragaria ananassa.
Nutrition Facts of Strawberries
Delicious, rich-red, sweet, yet gently tangy strawberries are among the most popular berries. These berries are native to Europe, however, nowadays cultivated in many temperate regions all over the world as important commercial crops. Botanically, the plant is a low-growing runner (creeper) belonging to the family of Rosaceae, in the genus: Fragaria.
In the botany, strawberry described as an aggregate fruit, wherein many one-seeded achenes are coming together to form a large fleshy receptacle. It is a small, low-lying, spreading shrub. It bears small white flowers which eventually develop into small conical, light green, immature fruits. They turn red upon maturity with each berry featuring red pulp with tiny, yellow color seeds piercing from within through its surface. Its top end carries a green leafy cap (calyx with peduncle) that is adorning as a crown.
Each berry features conical shape, weighs about 25 grams and measures about 3 cm in diameter. The berries have the taste that varies by cultivar type and ranges from quite sweet to acidic.
Health benefits of strawberries
Strawberry is low in calories (32 cal/100 g) and fats but rich source of health-promoting phytonutrients, minerals, and vitamins that are essential for optimum health.
Strawberries have significantly high amounts of phenolic flavonoid phytochemicals called anthocyanins and ellagic acid. Scientific studies show that consumption of these berries may have potential health benefits against cancer, aging, inflammation and neurological diseases.
Fresh berries are an excellent source of vitamin-C (100 g provide 58.8 mg or about 98% of RDI), which is also a powerful natural antioxidant. Consumption of fruits rich in vitamin-C helps the body develop resistance against infectious agents, counter inflammation and scavenge harmful free radicals.
The fruit is rich in the B-complex group of vitamins. It contains good amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors help the body metabolize carbohydrate, proteins, and fats.
Strawberries contain vitamin-A, vitamin-E and health promoting flavonoid poly phenolic antioxidants such as lutein, zeaxanthin, and beta-carotene in small amounts. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
Furthermore, strawberries contain a good amount of minerals like potassium, manganese, fluorine, copper, iron and iodine. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. The human body uses manganese as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Iron is essential for red blood cell formation. Fluoride is a component of bones and teeth and offers protection from dental caries.
Selection and Storage of Strawberries
Strawberries can be available year-round in the stores but are fresh and plentiful from spring through mid-summer.
In the stores, choose berries that feature deep red with attached green caps, plump, shiny, free of sand and mold. Avoid those appear dull, sunken or flattened and those with signs of mold, cuts or discolored patches on the surface. Unripe berries have green or yellow patches on their surface. Since the berries cease ripening soon after their harvest, unripe berries should be avoided as they are likely to be sour and of inferior in quality. They perish early and therefore, should only be purchased a few days before use.
Before storing inside the refrigerator, sort out any damaged and those affected by mold so that they should not spoil healthy ones. Place them in a wide bowl or spread out on a plate covered with a paper towel. They keep fresh inside the refrigerator for a day or two. Use them as early as possible. For extended storage, place them in the freezer compartment.
Uses and Applications of Strawberries
In addition to being consumed fresh, strawberries can be frozen, made into preserves, as well as dried and used in prepared foods, such as cereal bars. Strawberries and strawberry flavorings are a popular addition to dairy products, such as strawberry-flavored milk, strawberry ice cream, strawberry milkshakes, strawberry smoothies and strawberry yogurts.
Strawberry pigment extract can be used as a natural acid/base indicator due to the different color of the conjugate acid and conjugate base of the pigment.
Strawberries are a very versatile fruit appropriate for sweet and savory applications, both cooked and raw. They may be used interchangeably with most other berries, but often times have higher moisture content and therefore may require alterations in some recipes. Strawberry pie filling, for instance, usually calls for a thickener such as cornstarch, or that the extra juice is removed or reduced to syrup. Use Strawberries in green salads or in jam, jellies and other confections. Cook them down into a compote or syrup for drizzling over ice cream and cheesecake or added into beverages and cocktails.
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