The strawberry is a part of the Rosaceae family which also includes apples, peaches, pear and quince. The strawberries, unlike the common believe, have no relation to mulberry. However strawberry was known to the ancient Greeks, it was first mentioned by the Romans both for curing and ornamental purposes. It was first domesticated in the 13th century. In the 17th century, American strawberry varieties were brought to Europe and were crossbred with local European species, creating strawberry fruit as we know it today. Strawberry varieties are vastly different genetically wise, which allows the plant to easily adapt to changes in the growing environment. Thanks to the diverse genetic profile, the strawberry can be successfully grown anywhere from Alaska to California, Australia, Africa and many additional locations throughout the world. However strawberry is mostly grown in the northern hemisphere, in countries with tempered, Mediterranean climate, there are no fundamental limitations from widening the growing area into the southern hemisphere as well. From botanical point of view, strawberry is a fictitious fruit – the eaten part is actually the flower’s receptacle rather than the ovary. The fruit’s flesh is filled with many nutlets, which are the real fruits. Until the 1960s’, strawberry growing in Israel was done in open fields and yielded by March. Changes made in growing methods, such as installing plastic tunnels and growing indoor as well as the employment of new Californian species, allowed yields to peak as early as January. In the late 1970s’, new and successful species that were cultivated by the Agricultural Research Organization of Israel were introduced to the local market. As a result, peak time of strawberry in Israel was taken even earlier, setting the fruit-picking season to mid-late November. Strawberry and health – strawberries are good source for carbons, potash and vitamin C. In addition they contain high values of anthocyanins – the red pigments that give strawberry its red color – which serve as natural antioxidants, reducing age-associated oxidative stress, and improving neuronal and cognitive brain function, according to current researches. Strawberry contains various acids which help in reducing the chance of developing cancerous tumors. Strawberry is a great source for folic acid and vitamin C – both are known to have antioxidant qualities. Did you know? Compared with an orange, and relatively to its weight, strawberry contains more vitamin C! Nutritious Value Per 100 Grams of Strawberry:
Parameter Value (Gr.)
Water 89-90
General Sugar 5.4-8.4
Free Acid 0.6-1.2
Tannin 0.11-0.15
Pectin 0.25-0.45
Protein 0.7-1.0
Minerals 0.4-0.6
Cellulose 0.4-0.6
Vitamin C 60-70 mg
Energy 34-37 Calories
PH Value 3.0-3.3