The strawberry originates from a fruit that grew in the wild (Fragraria vesca) among the Alps, which the Romans called fragrans in tribute to its intense perfume. This fruit regularly appeared on the tables of ancient Rome on the feast day of Adonis, who, according to legend, on his death was mourned by Venus, whose copious tears fell to earth and turned into tiny red hearts: strawberries.
In Europe up to the 17th century, plants of indigenous wild species (Fragaria Vesca, F. Viridis, F. Moschata) were grown, together with others introduced from North America (F. Virginiano). The most important contribution to the development of the species was made by a French official, who imported from Chile the parent plant used to develop the hybrid Fragaria x ananassa, from which all of today's most widespread strains were subsequently derived.
STRAWBERRY CULTIVATION
Over the last three years, the annual production of strawberries has amounted to 2.5 million tons worldwide, most of which are grown in the United States, Poland, Japan, Spain, Italy, Russia and Korea.
In Italy, the crops occupies a surface area of about 6,000 hectares, with an annual production rate of over 130,000 tons. The main regions of cultivation are Campania, which accounts for 32% of the national harvest, followed by Emilia-Romagna (15%), Basilicata (15%), Veneto (12%), Piedmont (10%) and Latium (7%).
THE STRAWBERRY CALENDAR
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
Harvest period
Market presence
CONSUMPTION AND STORAGE
Strawberries increase blood alkaline levels and have a strong thirst-quenching, refreshing action. They facilitate diuresis, reduce uric acid and purify the organism. In addition, they are advised to counter the effects of rheumatism and hypertension, as they stimulate the production of hormones which strengthen the nervous system.
The pulp of the fruit is used by beauticians in the preparation of face packs for wrinkled skins, while the juice is employed as an ingredient in removing softening and revitalising creams, as well as in salves for the relief of sun burn.
As well as being consumed fresh, strawberries can be used to make juices, syrups, sorbets, custards, jams and preserves.
As they do not keep for very long, strawberries should be consumed soon after purchase or stored in the refrigerator (for 2-3 days maximum) within a closed container.
NUTRITIONAL AND ENERGY INFORMATION FOR STRAWBERRY (100 grams of product)
Edible part
94%
Water
90.5g
Proteins
0.9g
Lipids
0.4g
Glucides
5.3g
Fiber
1.6g
Energy
27kcal
Sodium
2mg
Potassium
160mg
Iron
0.8mg
Calcium
35mg
Phosphorus
28mg
Niacin
0.5mg
Vitamin C
54mg
RECIPE
Strawberry Mousse
Ingredients: 1/2 kg strawberries, 3 eggs, 2 tablespoons sugar.
Whisk the three egg-whites until they form stiff peaks. Put the strawberries in a bowl, cover with sugar and leave for approximately one hour. Then mix them in a food processor. Fold the whisked egg-white into the strawberry purè and pour the mix into a wet porcelain bowl. Leave to chill in the fridge for several hours, garnish with some small strawberries and serve.
Strawberries are available on the market from March through June.
There are a number of varieties available: those most widely cultivated in southern Italy are Chandler, Pajaro, Tudla and Miranda, while in the north we find Marmolada, Elsanta, Idea, Cesena, Dana, Gea, Honeoye and the field crop Addie.
THE CALENDAR FOR STRAWBERRY
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
Harvest period
Market presence
MINIMUM QUALITY CHARACTERISTICS
Appearance
Clean, healthy fruit with a homogeneous appearance.
Bright color and no dampness.
Colour
Skin: bright red
Pulp: red with whitish veins
Shape
Conical or elongated conical, with rounded, pointed tip
Flavor and texture
Medium pulp consistency, medium-sweet flavor,
slightly tart and somewhat fragrant.
Sale period
15th March through 20th June
Storage
The product may be stored at 8 °C for 48 hours
after arriving at the warehouse.
It is not recommended to extend this period,
to prevent the color from darkening.
Handling
All handling is discouraged given the delicate nature of the product.
Things to avoid
Brisk temperature changes, which will lead to condensation on the fruit.
Do not stack the product to avoid damage.
