Description: Strawberries have an overall conical heart shape and can vary in size depending upon cultivar and growing conditions. All varieties of Strawberries have seeds on their exterior rather than their interior, which distinguishes them from a berry and a true fruit. They have a bright red sheen when fully ripe and a juicy yet firm texture. While sugar contents can vary from sweet-tart to candy-like syrup, Strawberries maintain a balanced acidity level. Strawberries are a very versatile fruit appropriate for sweet and savoury applications, both cooked and raw. They may be used interchangeably with most other berries, but often times have a higher moisture content and therefore may require alterations in some recipes. Strawberry pie filling, for instance, usually calls for a thickener such as corn-starch, or that the extra juice be removed or reduced to a syrup. Use Strawberries in green salads or in jam, jellies, and other confections. Cook them down into a compote or syrup for drizzling over ice cream and cheesecake or added into beverages and cocktails.
Health Benefits:
1. May support heart health
Strawberries are rich in colourful pigments which have a protective effect – these anthocyanidins are thought to have a number of potential health benefits, including prevention of inflammatory conditions and heart disease. Observational studies appear to link regular berry consumption with fewer heart-related deaths.
2. May regulate blood sugar
Consuming strawberries appears to slow down our digestion of glucose and moderates our use of insulin, especially when they are eaten with a high carb meal. It’s the colourful anthocyanins which appears to action this effect.
3. May be helpful for those with type 2 diabetes
Strawberries contain protective plant compounds called polyphenols, two of which – ellagic acid and ellagitannins – have shown promise in helping to manage some of the effects of type 2 diabetes. In particular, they appear to regulate blood sugar and manage blood pressure. More research is needed to validate these effects in humans.
4. May be cancer protective
Studies suggest that strawberries may prevent certain cancers. The protective effect is thought to be thanks to a combination of polyphenols including ellagic acid and ellagitannins, which appear to halt the growth of cancer cells in animal studies. More human studies are needed to establish the correct method of action and to confirm the effects.
5. May help weight management
Strawberries have a low glycaemic index (GI) and as such help moderate blood sugar release. Studies suggest that a diet with plenty of low GI foods may be beneficial for weight management and for reducing the incidence of obesity-related diseases. Strawberries are also low in calories, yet sweet tasting so may be helpful as a sweet fix.
Locations of harvest:
Time period of Harvest:
Harvest Process: Strawberries grow well in a variety of sandy or loam soils. These soils provide good drainage and warm up more readily during the day, which is especially important during cooler parts of the growing season. When strawberry fields are being prepared for planting, the soil is fumigated using an approved broad spectrum pesticide to kill soil organisms that can harm the growing plants or lead to decay of the fruit. During peak season, on average, plants are harvested every three days. Strawberries are always hand-picked and then may be packed into plastic clam shell containers. The plastic clam shell containers are then packed into larger flats. It is important to note that strawberries are not washed before being packed into plastic containers. Washing can lead to mould growth or premature softening of the berries
Freeze Drying Process: The freeze-drying process is done through sublimation. It is done by first freezing the strawberries and then putting them under vacuum pressures. This will then cause the ice crystals to elevate, turning them from solid ice into steam quickly. This process will remove water much more efficiently than old-fashioned drying. The strawberry’s water content and nutritional value are condensed and preserved without affecting the fruit’s structure. This makes this technique of preserving food mainly suited to soft fruits which are relatively low on sugar. Once the strawberries have been freeze-dried, they are then shredded into chunks that are sized at 2-8mm.