Strawberries

The strawberry, as we know it, was created rather by accident in the 18th century from a cross between the American red strawberry and the Chilean strawberry. Today there are more than a thousand varieties and we find them growing all over the world and in almost every soil. This little red fruit, the strawberry, is one of the most beloved fruits of young and old. They are sought after for their fragrance, color, juicy texture and sweetness. They contain few calories, but are rich in water, vitamin C, potassium, and fiber. They also contain iron, magnesium, phosphorus, copper and vitamins K, E and B6.

Strawberries are delicious when eaten plain, but also as jam on a bread roll. They are combined with bananas to make a juicy smoothie, but can also be made into jellies, fluffy creams, cakes and tarts. But apart from their excellent presence in desserts, they give a different feel to salads with baby spinach, rocket. They go perfectly with balsamic vinegar! And we shouldn't forget the perfect combination of champagne and strawberries!

Choose medium sized strawberries with a deep red colour. Always check the bottom of the package to make sure there are no spoiled or bruised strawberries.

Strawberries are delicate and should be eaten immediately or at least in 1-2 days. Do not wash them before putting them in the fridge, only if they are going to be eaten. Also, we should not leave spoiled strawberries in the package, as they mold easily and ruin the rest of the strawberries.

You can freeze the strawberries whole if they are small or cut into quarters if they are large. They will keep for about 1 year.

Freezing method: dip the strawberries in water with a little vinegar for 5 minutes and wash them carefully. Remove the stems and spread them on a baking tray lined with wax paper and then put them in bags and put them back in the freezer.