|
|
Strawberries
Strawberry history goes back over 2200 years ago. It is thought that the name "strawberry"
came from the practice of growers spreading a layer of straw around the plants when the berries begin to
form, or from the sellers who strung berries on pieces of straw to carry them to market. The 600
strawberry varieties found today stem from five or six original wild species, and are a member of the
rose family. The wild, small, fragrant forest strawberry of Europe was available to the Romans in the
Middle Ages. Europeans discovered wild strawberries in Virginia when their ships landed there in 1588,
grown by local American Indians who had cultivated strawberries as early as 1643. When Virginia sent a
better flavored, strawberry to England in 1642, and a large white strawberry from Chile was introduced
in 1806, the big fruit we know today, emerged. Nurseryman, Michael Keens, exhibited his sensational
modern strawberry that combined size, flavor, and color at the Horticultural Society in 1826.
Strawberries are very unique, because they are the only fruit with seeds on the outside. Strawberry
plants make great groundcover in flowerbeds, or edging in the vegetable garden.
With approximately twenty-six thousand acres planted, California produces 83% of the nation's strawberry
crop. The coastal regions of San Diego, Oxnard, Orange County, Santa Maria, and the Watsonville-Salinas
area provide the ideal conditions for growing strawberries: warm sunny days and cool foggy nights.
Strawberries grown in the San Joaquin Valley of Central California are used mainly for processing.
Florida is America's second-largest producing state, where Hillsborough County accounts for 21 percent
of the nation's strawberries. Their growing season is from November through May. They are also grown in
adjacent Pasco, Polk and Manatee Counties. Most of the imported strawberries to the United States come
from Mexico, with smaller amounts coming in from New Zealand, Canada, Colombia, and Guatemala.
Selection & Storage
Strawberries are picked at their peak and do not ripen after harvesting, so select berries that are
bright red in color that have a natural sheen with fresh looking green caps. Avoid strawberries with
green or white tips. If boxed in cardboard or other paper products, pay particular attention to any
dampness and/or staining, especially at the bottom of the container. This may be evidence of
significantly overripe, even decaying fruit. Store strawberries in the refrigerator in a single layer
on a paper towel in a moisture proof container. Eat them within 48 - 72 hours, or freeze them. (See
tip below) Do not wash them until you are ready to eat them, or they will become mushy and moldy.
Preparation
If selected and stored properly, most berries need little additional preparation. To prevent the
absorption of water, wash strawberries before they are hulled (removing the stems.) The simplest tool
for hulling is a sharp paring knife, but a teaspoon, especially the serrated kind used for grapefruit,
will also work. Allow the strawberries to come to room temperature before serving to bring out their
best flavor.
Strawberries match up nicely with melons and tropical fruits such as mangoes, papaya, pineapple,
kiwifruit, and bananas, for a simple fruit salad embellished with a squeeze of lemon and a few drops of
Triple Sec or orange liqueur. Enjoy them freshly sliced with cream, on cereal, as a shortcake, or in
pies and tarts.
Tony's Tip
Most berries freeze nicely, and will keep up to ten months in the freezer. To freeze berries, rinse them
gently and dry in a colander or on paper towels, and put them on a sheet pan or tray in the freezer.
When frozen, (about an hour,) put the berries in a bag. This way they won't stick to each other and you
can measure out as much as you want for your morning cereal, for ice cream topping, and for pies,
cobblers, cakes, and pastries.
Tony's Favorite Recipe
Strawberries with Balsamic Vinegar and Black Pepper
|
California Varieties
According to the California Strawberry Commission, several varieties are in commercial production in
California, each with its own look and characteristics, production and consumer advantages. Listed below
are the most widely produced varieties from California where, on average, 25,000 acres of berries are
planted annually.
Aromas is a large, firm fruit, with a good red
color, a bright sheen, and good flavor.
Camarosa is large, bright, firm and flavorful
with a good sheen. It can be picked when fully red, and still have a long shelf life. This variety
represents almost half of California's current acreage.
Chandler was a very popular variety until
newer varies came along. It now represents less than five percent of California's acreage. It is a
large, red and flavorful berry.
Diamante retains good shelf life like the
Camarosa. It is large, flavorful, and firm with a bright red sheen.
Selva is a large firm berry and represents
less than seven percent of California's strawberry acreage.
Proprietary/Other Varieties
Many shippers in California currently are growing their own varieties throughout the state of
California. These varieties are grown primarily for each individual company unlike those bred by the
University of California and available to the public. Additionally, a small percentage of other
University varieties are grown throughout the state. Proprietary and other varieties represent about
27 percent of the state's acreage.
Florida Varieties
Although we all think of a deep ruby-red, cone-shaped berry, there are many cultivars grown in Florida
with shapes and colors that vary from the ruby-red skin color and cone-shape to flat-point orange-red
skin color. Internal fruit color ranges from mostly bright red to white. Popular varieties produced in
Florida include, Oso Grande, Selva, Camarosa, Sweet
Charlie and Rosa Linda.
|
|
