Strawberries
The garden strawberry (or simply strawberry /ˈstrɔːb(ə)ri/; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria (collectively known as the strawberries). It is cultivated worldwide for its fruit. The fruit (which is not a botanical berry, but an aggregate accessory fruit) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as preserves, fruit juice, pies, ice creams, milkshakes, and chocolates. Artificial strawberry aroma is also widely used in many industrial food products.The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714. Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry (Fragaria vesca), which was the first strawberry species cultivated in the early 17th century.Technically, the strawberry is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries. Each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.
Strawberries Pairs With:
Strawberries Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Strawberries have a natural sweetness that is enhanced when fully ripe. |
| Sour | Strawberries also have a hint of sourness, especially when not fully ripe. | |
| Texture | Firmness | Strawberries are firm when fresh. |
| Tenderness | Strawberries have a soft and tender texture when ripe. | |
| Moisture | Strawberries contain a high water content, giving them a juicy texture. | |
| Nutritional Value | Macronutrients | Strawberries are low in calories and carbohydrates but high in vitamin C and fiber. |
| Micronutrients | Strawberries also contain micronutrients like manganese and folate. | |
| Fiber | Strawberries are a good source of dietary fiber. | |
| Color | Natural Pigments | Strawberries get their bright red color from natural pigments called anthocyanins. |
| Aroma | Volatile Compounds | Strawberries have a fragrant aroma due to volatile compounds present in their skin and flesh. |
| Chemical Composition | Acidity/Alkalinity (pH) | Strawberries have a slightly acidic pH. |
| Cooking Behavior | Water Retention | Strawberries release water when cooked, but can also absorb flavors well. |
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