Editorial Chef
Strawberry, also known as garden strawberry is a small red cone-shaped aggregate fruit with tiny yellow seeds sticking through the surface. These seeds are each from individual ovaries which collectively make the fruit.
It is a fruit cherished for its characteristic aroma, sweetness, and texture. The plant is a creeper that is native to the European region, to be more precise, France. It has a fragrance that is favored in-home and skincare products in addition to culinary uses.
They are available in grocery stores all year round. Generally, quality berries show be purchased with the green caps on them. The fruit pulp should be deep red and firm. The outer skin should be glossy and have no blemishes. Raw fruit has green or yellow patches on them and does not ripen after harvesting.
The fruit should be purchased no more than a few days before using it as it does not keep for too long. They can be stored in a refrigerator for a couple of days. To keep for long periods they should be frozen in a deep freezer.
Use of Strawberry in Food Preparation
The green caps or stems should be snapped off easily leaving the berry behind. every part of the berry can be consumed. The berry can be eaten as a fruit after thorough washing. It can also be sliced and added to a green salad or fruit salad.
The dried fruit can be added to baked foods such as cake, muffins, pancakes, pie, breakfast cereals, and oatmeal. They can be used to flavor dairy foods like yogurt, milkshake, smoothie, and ice cream. They can also be used in the preparation of sweet dessert sauce.
They also make good coated in other sauces and condiments such as honey, chocolate, glaze, and cream, then eaten as a dessert.
Nutritional Value
Strawberry provides 33 calories per 100 g. It is an excellent anti-oxidant and source of vitamin C. It is also a good source of the B vitamins niacin, pantothenic acid, pyridoxine, and folates. It is also a good source of minerals like potassium, iron, and magnesium. It is a great source of manganese as well.
