Description:
Garden strawberries are a common variety of strawberry cultivated world wide. Technically, it is not a fruit but a false fruit, meaning the fleshy part is derived not from the plant's ovaries (achenes) but from the peg at the bottom of the bowl-shaped hypathium that holds the ovaries. The Garden StrawBerry was first bred in Brittany, France in 1740 via a cross of Fragaria virginiana from eastern North America, which was noted for its flavor, and Fragaria Chiloensis from Chile brought by Amedee-Francois Frezier, which wasnoted for its large size.
Strawberry cultivars vary remarkably in size, color, flavor, shape, degree of fertility, season of ripening, liability to disease and constitution of plant. One cup (144 g) of strawberries contains approxmately 45 calories (188 kj) and is an excellent source of vitamin C and flavonoids.
Uses:
Strawberries can be frozen, made into preserves, as well as dried and used in such things as cereal bars. Strawberries are a popular addition to dairy products, as in strawberry flavored ice cream, milkshakes, smoothies and yogurts. Strawberry pie is also popular. Strawberry pigment extract can be used as a natural acid/base indicator due to the different color of the conjugate acid and conjugate base of the pigment.
Problems:
Some individuals may exhibit an anphylactoid response to the consumption of strawberries. The most common form of this raction is Oral allergy syndrome, but symptoms may also mimic Hay fever or include dermatitis or hives, and in severe cases may cause breathing problems. Some research suggests that the allergen may be tied to the red pigment of most strawberry cultivars, and as such white/colorless strawberry cultivar may present a possible option for strawberry allergy sufferers.
