The beloved summer fruit
The strawberry is one of the most popular fruits amongst the Swiss, alongside the apple and the banana. This comes as no surprise as it’s deliciously juicy and sweet.
The strawberry is usually used in delicious desserts. Strawberry tart, strawberry jam or a fruity quark are absolute musts for every strawberry season. The strawberry is surprisingly not a fruit or a type of berry, but rather a so-called accessory fruit or a false fruit. The actual fruits of the strawberry are the little yellow seeds that are coated by the soft, red pseudo-fruit. The strawberry plant belongs to the Rosaceae family.
| Class | Fragaria |
|---|---|
| Calories | 33 kcal per 100g |
| Nutrients | 8g carbohydrate, 2g fibre, 0.3g fat, 0.7g protein per 100g |
| Season | May to August |
| Storage | place them side by side on a plate in a cool dark place |
| Shelf life | two to five days |
Strawberries are cultivated on flat fields. They need lots of sun and are easily damaged by too much wind or rain. They should be planted in August and harvested in May or June of the following year. Strawberry plants last for a maximum of two years as they yield less fruit the older they get. The canton of Thurgau is the largest strawberry cultivation area in Switzerland with over 70 hectares, followed by the cantons of Bern, Valais, Zurich and Aargau.
The fresh, ripened strawberries are not only exceptionally tasty, but 100g of the popular fruit also contains more vitamin C than a medium-sized lemon. The fruit has a high content of folic acid which is especially needed during pregnancy as deficiencies can lead to developmental disorders in the embryo. Strawberries also contain a high concentration of calcium, potassium, iron, zinc and copper. The fruit includes secondary plant substances called polyphenols which have a positive effect on the health of your heart. Strawberries are low in calories but rich in fibre, making them the ideal fruit for the figure-conscious.
The juicy, red fruit is very delicate and starts to mold quickly when bruised. Strawberries should be consumed as fresh as possible – ideally directly from field to mouth! It is therefore recommended to quickly take store-bought strawberries out of their packaging and to wash them with the leaves still on. They should then be patted dry and individually placed on a large plate, without touching each other. Stored in a cool, dark place they can keep for a few days like this. Moldy fruit should be discarded immediately.
Strawberries are best served in or with fresh desserts. There are many varieties of the classic strawberry tart: with cream, on biscuit, with vanilla cream or from the tin – the taste has no limit. How about a strawberry smoothie? A few dashes of lemon and some fresh mint make the sweet fruit deliciously refreshing. Strawberry jam helps keep the false fruit around for longer. The jam can be spiced up with elderflower syrup, coconut milk or a splash of cognac.
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