Strawberry
Strawberry is one of the most identifiable and popular fruits in the world, though it has only been domestically cultivated since 18th century in France from samples of the wild strawberries of Chile and Peru. Wild strawberry was regarded for its medicinal properties in texts of ancient Roman literature. Now, as a domesticated crop, strawberries are popular as fruits and flavorings, as well as nutritional and antioxidant loaded fruits.
These little round, red, juicy fruits are fragile and grow best in temperate climates. In Hawaii, famous strawberry farms are located in Waimea on Hawaii Island and on the slopes of Haleakala on the island of Maui.
Strawberries are a great source of vitamin C and flavonoids.
Prepping and Eating Tips
– Always wash strawberries right before eating.
– Strawberries are enjoyed fresh as it, dipped in chocolate or fresh whipped local cream, added to smoothies, slathered with goat or cream cheese, afloat in a flute of champagne or prosecco, and a part of many dessert recipes.
– Strawberries can also be made into preserves.
Selecting and Storing Tips
Strawberries are physically and nutritionally fragile, which makes locally grown strawberries an optimal choice. Select fruit free of blemish, high in color, check undersides of boxes to make sure free of too much bruising or in extreme cases, mold.
Nutritional content falls within days of picking, so enjoy your strawberries as soon as possible. If you need to store, leave in container and store unwashed in vegetable bin of your fridge. Wash only right before eating or adding to recipe.