- Strawberries are the only fruit that wear their seeds on the outside. The average berry is adorned with some 200 of them. No wonder it only takes one bite to get seeds stuck in your teeth!
- Strawberries aren’t true berries, like blueberries or even grapes. Technically, a berry has its seeds on the inside. And, if we're getting super technical, each seed on a strawberry is considered by botanists to be its own separate fruit. Whoa, meta!
- The strawberry plant is a perennial. This means if you plant one now, it will come back next year and the following and the year after that. It may not bear fruit immediately, but once it does, it will remain productive for about five years.
- Native Americans ate strawberries long before European settlers arrived. As spring’s first fruit, they were a treat, eaten freshly picked or baked into cornbread.
- The ancient Romans thought strawberries had medicinal powers. They used them to treat everything from depression to fainting to fever, kidney stones, bad breath and sore throats.
- Strawberries are believed to help reduce the risk of heart disease and certain cancers. They are low in calories and high in vitamins C, B6, K, fiber, folic acid, potassium and amino acids.
- Strawberries contain high levels of nitrate. This has been shown to increase blood and oxygen flow to the muscles. Research suggests that people who load up on strawberries before exercising have greater endurance and burn more calories.
Handling & Storage
Use strawberries as soon after harvesting or purchasing as possible. Refrigerator storage does not improve the quality of fresh strawberries. Berries should not be left at room temperature for more than a few hours.
Warm temperatures cause a browning effect in strawberries. The pigments that make strawberries red, anthocyanin, are heat sensitive. They break apart and turn brown when exposed to heat. Strawberries also lose heat-sensitive Vitamin C during browning, heating and cooking.
Store unwashed berries loosely covered with plastic wrap in the coldest part of your refrigerator for two to three days at most. Do not wash berries until ready to use.
To wash, place berries in a colander and rinse under cold running water. Do not allow berries to set in water as they will lose color and flavor. After washing, remove the green cap with a
plastic-tipped vegetable peeler or paring knife without removing any of the fruit.
When Measuring Strawberries:
1 1/2 pounds = 2 pints or 1 quart
1 small basket = 1 pint
1 pint = 3 1/4 cups whole berries
1 pint = 2 1/4 cups sliced berries
1 pint = 1 2/3 cup pureed berries
1 cup = about 4 ounces
Serving Size: 1 cup sliced fresh strawberries (166 grams)
Protein 1 gram
Carbohydrates 11.65 grams
Dietary Fiber 3.81 grams
Calcium 23.24 mg
Iron 0.63 mg
Magnesium 16.60 mg
Phosphorus 31.54 mg
Potassium 44.82 mg
Selenium 1.16 mg
Vitamin C 94.12 mg
Folate 29.38 mcg
Vitamin A 44..82 IU