An exploration of the culinary joys and historical background of the succulent red strawberry

Strawberries provide a surge of exhilaration that is impossible to ignore due to their ideal blend of tart and sweet tones. The delicious fruit is enhanced by the alluring shade of romance, which gives the rare scent of nuttiness a twist.

It’s interesting to note that the small, sometimes brownish or yellowish specks called achenes are thought to be the true fruits since they are high in fiber. These achene are all fruits with seeds inside of them. A medium-sized strawberry would thus contain over 200 achenes on its own. Strawberries are scientifically known as Fragaria x ananassa, and they belong to the Rosaceae (Rose) family.

Now that summer has arrived, crimson treats are also often seen in the marketplaces. Without further ado, let’s take a closer look at the fruit.

past tense

History of strawberries is extensive and deeply ingrained. Their origins are in the northern hemisphere’s temperate zones, and it is thought that cultivation of them started in Brittany, France, in the late 1700s.

Wild strawberries were, however, widely available everywhere. Native Americans in North America are said to have employed the fruit in several cuisines.

As early as 234 BC, strawberries were mentioned in literature due to their medical properties, which included avoiding foul breath and alleviating sadness.

In 1484, the first printing of its graphic form was made. Because of their attractiveness, strawberries were first planted in gardens by the French as early as the 14th century.

Momentary opposition

In the twelfth century, the renowned botanist and herbalist Saint Hildegard of Bingen said that strawberries should not be eaten since they grew closer to the ground.

After that, its early popularity plateaued. Later, the irrational belief surrounding the fruit was dispelled when Swedish researcher Carl Linnaeus ordered a “strawberry-only” diet for himself. It is noteworthy that it was he who gave the strawberry its scientific name, Fragaria.

India’s berry experiment

Strawberries have been associated with India since the early 1800s. It is said that Lord Auckland, the governor general from 1836 to 1842, planted the first modern strawberries in India. On the other hand, another theory holds that the fruit was already growing in the Himalayas when the British arrived in India.

In any case, the Thane Jail was among the first locations where a significant amount of acclimatization was completed, thanks to the inmates who worked diligently. This helped pave the way for several strawberry farming success stories in and around the area.

The Strawberry Garden of India is Mahabaleshwar, a well-known highland resort located in Maharashtra, about 230 kilometers from the Thane Jail.

The most often planted strawberry cultivars include Camrose, Winter Dawn, Sweet Charlie, and Nabila. Approximately 80% of India’s strawberries are produced in Pune.

Kerala’s acceptance

Kerala has never seen strawberries till recently. But just as things have changed, so too has the pulpy fruit’s accessibility.

Strawberries are now widely accessible in marketplaces, but sometimes their high price plays a spoiler and encourages people to choose something else.

However, in places like Munnar and Wayanad, where visitors may enjoy the fruit’s flavor for far less money, things are different.

According to T N Sukumaran, a farmer in Kanthalloor, Idukki, the ideal condition for growing the fruit is mildly humid and between 20 and 26 degrees Celsius. Rainfall totals also have a significant influence. According to him, sweetness decreases with increasing rain.

“In reality, Pune is where the strawberries that you buy in stores are grown. Among strawberries, the Kanthalloor type, also known as the Winter Dawn, is one of the sweetest. According to Sukumaran, the plant’s mother originated in Egypt, California, and Italy. The greatest variety, in his opinion, comes from California. Air travel is used to transport the plants to nurseries in nations like India.

“At nurseries, the saplings are brought in and separated from the mother plant. Tissue culture was once extensively utilized, particularly in Delhi, Bengaluru, and Pune. The method won’t be profitable until at least 50 lakh seedlings are produced, according to Sukumaran.

Now that we are getting near to the fruit’s biological makeup and history, let’s dive right into the delicious portion. Look through the recipes we’ve provided on this page. They taste “berry” good!

berry fragments

The term “fragariaphobia” refers to the dread of strawberries.

Oranges lack the vitamin C that strawberries have.

In Belgium, there is a museum devoted to strawberries.

There are strawberries in shades of red, pink, yellow, and even golden.

The only fruit that has seeds on the exterior is strawberries.

Compared to other fruits, strawberries have very low sugar levels despite their sweetness.

At the Wimbledon tennis tournament, strawberries and cream is a popular delicacy in the United Kingdom.

Pie with strawberries

Components:

200g of strawberries

Pie crust:

1 (9-inch baked)

One cup of white sugar

3 tablespoons cornstarch

¾ cup of water

½ cup heavy whipping cream

Technique:

In a saucepan, combine the sugar and strawberries; over medium heat, bring to a boil, stirring regularly. In a small bowl, whisk together cornstarch and water. Stir the cornstarch mixture into the strawberry mixture gradually. Lower the heat and continually whisk the liquid for around 10 minutes until it thickens. Cover the pastry casing with the cooked strawberry mixture. For at least three hours, refrigerate. Cream should be whipped till soft in a medium dish before serving. Garnish each pie piece with cut strawberries and whipped cream.

Strawberry Gin Shake

Components:

60ml of gin

5 fresh strawberries

15ml of simple syrup

One egg white

Technique

Cube the strawberries and place them in a shaker. Gently muddle the gin, egg white, and simple syrup in the shaker. Give it a shake to get it dry. Shake again gently after adding the ice cubes. Transfer mixture into a cocktail goblet. Add strawberries as a garnish.

Strawberry preserve-free jam

Components

2-3 cups of fresh strawberries, depending on size

Sugar: according to preference

Half a teaspoon of fresh lemon juice

Technique:

Finely cut the strawberries and place them in a big saucepan over medium heat. Add sugar and lemon after mashing them. To prevent lumps from forming, stir often. Simmer until the pulp becomes more dense and does not cling to the pan. Keeps in the refrigerator for two to three months.

Basil strawberry fizz

Components

5 fresh strawberries

Three basil leaves

15 milliliters of lemon juice

30 milliliters of honey

Technique

Gently mix the strawberries and basil leaves in a hurricane glass. Pour the remaining mixture into a glass. Pour in some crushed ice, then cover with soda water. Add a strawberry and a slice of lemon as garnish.

Chicken skewers with strawberries

Components:

500g of boneless chicken chunks

300g of strawberries

120g of yogurt

5 grams of garlic paste

Ten milliliters of lemon juice

Salt: To taste

5g of white pepper powder

Five grams of mustard paste

Oregano: according to flavor

10 grams of paprika powder

80ml of olive oil

Stick skewers

To garnish:

Sesame seeds, white

Sesame seeds, black

Sprouts of coriander

Technique:

Strawberries should be boiled until soft. Mix them into a smooth paste. Combine the strawberrie mixture and other ingredients to marinate the chicken cubes. After marinating the chicken for five to six hours, arrange it on a skewer stick. Grill the marinated chicken skewers in a tawa over medium heat for 5 to 8 minutes, using olive oil. Add toasted sesame seeds and coriander sprigs as garnish.