The Sensual Nature of Strawberries

Here on the East Coast, during that brief period of paradise known as early summer, strawberries rule…as they should. There is nothing quite like them in the plant kingdom. I can think of no other fruit that inspires thoughts of sensuality and romance like these lush berries. Slightly sweet, with just enough tart flavor to sparkle on our tongue, strawberries seduce us…and we willingly submit for the brief period that they are in season.

Strawberries are the fruit of a perennial plant that grows in temperate climates all over the world, from Europe to North and South America. Wild strawberries are the ancestors of today’s cultivated berries and are small and juicy, with a tendency to be more flavorful and headily fragrant than the cultivated varieties. In 1714, Francois Amedee Frezier crossed two varieties of wild strawberries, creating a larger, fleshy berry. Widely cultivated and crossbred many times, Frezier’s plants are said to be the source of the large-fruit strawberry plants that are most poplar today. However, over time and cultivation, more than 600 varieties of strawberries have sprouted, varying greatly in size, color, texture and taste.

The strawberry plant is low-growing with many horizontal stolons (stalks) branching off in a variety of directions, spreading out from the base, taking root to form new plants. An interesting bit of information…the strawberry we eat is not actually the fruit of the plant, but is the result of a swelling at the end of the plant’s stalks, which occurs after pollination of the flowers. The actual fruit is the small yellowish seeds (achene) that dot the surface of the strawberry.

Best during late spring and early summer, choose strawberries that are firm and slightly shiny. Look for a healthy, uniform color, which indicates that they were picked ripe, although in many cases, strawberries are picked before they are ripe and allowed to ripen during shipping. Locally grown will always have the best flavor, as strawberries do not stand up well to heat, handling and shipping. The slightest bump will bruise them, causing them to rot very quickly. Avoid, soft, dull or moldy berries, which means carefully examining the container you are considering for purchase.

Wash strawberries whole, before hulling to prevent them losing their juices and do not wash them until ready to use. Avoid soaking them, as they can absorb water and lose flavor. Highly perishable, strawberries must be kept refrigerated and even then, will only last a few days. Strawberries may be frozen, but best to freeze them whole to preserve vitamin C…but my thinking is that it’s best to enjoy them fully for the brief period they are available in season. At their peak, they have the most luscious flavor. At any other time of the year, they tend to be flavorless and less vibrant.

An excellent source of vitamin C, strawberries are also a rich source of potassium, folic acid, magnesium and vitamin B. They are reputed to work in the body as a gentle diuretic and as an astringent. Many beauty products include strawberry essence as it is said to help combat freckles and wrinkles. Strawberry leaves can be brewed into a tea to provide relief from water retention. A bit of bad news…when eaten in large quantities, strawberries can act as a laxative…so moderation, please, difficult as that can be with these yummy berries.

Great in pies, tarts, as the crowning glory of strawberry shortcake, dipped in dark chocolate or simply eaten of hand, their juices dribbling down your chin, strawberries are sure signs of the lazy days of summer. Here is one of my favorite ways to serve fresh strawberries…