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Queen of berries
Scientific name: Fragaria
German name: Erdbeere
Classification: Rosales
Family: Rosaceae
Subfamily: Rosoideae
Genus: Strawberries
Season: May - August
  • Water 89,5%
  • Carbohydrates 5,5%
  • Proteins 0,8%
  • Fats 0,4%
  • Crude fibre 1,6%

Berry or nut?

The strawberry is often referred to as the queen of berries, but like many a nobleman in the Middle Ages, the strawberry does not deserve this title. The strawberry is not a berry, but a nut! The strawberry belongs to the so-called pseudo-fruits, i.e. the tasty fruit flesh does not represent the actual fruit at all, but should only attract animals which carry on their seeds. The small hard grains on the outer skin of the strawberry are the actual fruit and these are tiny nuts. Strictly speaking, the strawberry belongs to the fruits of the collection, just like the raspberry or the blackberry.

Nutrition information

Quantity per 100 grams

Calories 33
Fat content 0,3 g
Saturated fatty acids 0 g
Polyunsaturated fatty acids 0,2 g
Monounsaturated fatty acids 0 g
Cholesterol 0 mg
Sodium 1 mg
Potassium 153 mg
Carbohydrates 8 g
Roughage 2 g
Sugar 4,9 g
Protein 0,7 g

Origin & Provenance


Things to know



Origin & Provenance

The ancient Germans and Romans already knew the wild strawberry from the forests. They were first properly cultivated in France in 1751 and from there reached Germany as garden strawberry cuttings via England, where King George II had them cultivated in his court gardens. The first commercial cultivation centre around 1840 was the small German village of Staufenberg in the Black Forest.

Strawberries are imported all year round from Spain, Italy, Greece or the USA as greenhouse products, but they are usually treated with aroma-killing and carcinogenic substances and sprays for longer durability and beauty, so that they are harmful to health and should not be highly distorted. It is advisable to wait for the domestic strawberry season. The best time for strawberries in Germany is between June and July.

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Strawberries stimulate metabolism, detoxify, saturate, lower fever, strengthen nerves, clean blood and skin, strengthen gums, dissolve tartar and purify teeth. The easily digestible strawberries are not only particularly rich in vitamin C, but also strengthen the immune system. They owe their image as a love fruit to their actual ability to promote excitability and they even protect the male sperm from genetic damage.

The healthiest strawberries are in the morning, as they can best unfold their active ingredients when eaten on an empty stomach. A strawberry cure is recommended for ailments such as gout, rheumatism, urinary semolina, urinary stones, kidney, liver and spleen weakness, obesity and circulatory disorders. For this purpose, 1.25 - 1.5 kg of strawberry should be eaten throughout the day and only supplemented with some vegetables or rice.

Grill dishes are due to their special preparation often very nitrosamine-containing, which are extremely unhealthy for humans. Strawberries can neutralize this poison, so it is advisable to eat some strawberries after grilling.

An intolerance to strawberries in the form of hives (tingling lips, skin rash) is widespread. However, those who eat strawberries and recognize these symptoms do not need to worry, as these complaints subside very quickly.

Things to know

Strawberries and Wimbledon

At the world's most famous tennis tournament in Wimbledon, England, the main focus is of course on sport. The second main attraction, however, is the strawberry. There exists the cultlike custom to indulge in a basket with exactly ten strawberries and whipped cream during the tournament on the nearby "Henman Hill". The strict rule applies that the strawberries must not be longer than 40 mm and shorter than 25 mm.

Where does this tradition come from?

The sweet delicacy has its origin as a Wimbledon traction in the 19th century. In the Victorian age strawberries with cream were an absolute must at any garden party. Where this comes from, however, is not clear. When the upper class discovered the tennis tournament of Wimbledon as a social event for themselves, it was a matter of course that they brought their beloved snack with them. Strawberries with cream were offered for sale for the first time at the 16th edition of the tournament in 1893.


Strawberries are probably the most versatile berry fruits. They are mainly used fresh or as a cake topping, but also for fruit soups, lemonades, sauces, juice, punch, punch, mush, compote, jam or liqueur. During processing, there are a few details that need to be considered in order to preserve the appearance and aroma of the strawberries.

  • strawberries should only be sprayed off shortly before consumption and extremely gently , as a hard jet of water damages the highly sensitive fruits to such an extent that their aroma is lost almost immediately.
  • Stalks and leaves of the strawberries should be removed only after washing removed , otherwise they will be soaked with water.
  • Sugar They should only be directly before serving , otherwise they lose their juice and swim quickly in it.
  • A hint of lemon juice and some icing sugar intensify the taste.
  • Frozen strawberries should never thaw in warm sugar water, otherwise they lose their aroma. It makes more sense to defrost them at room temperature or at low microwave temperature if time is short.
  • Strawberry jam retains its beautiful colour when cooked with a piece of rhubarb.


Strawberries can be kept in the refrigerator for up to days. However, they should not be stacked too much, as their sensitive flesh will quickly cause them to bruise and spoil very quickly. Contrary to popular belief, harvested strawberries do not ripen when exposed to sunlight.

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