Irresistible and versatile in the kitchen, strawberries and wild strawberries are the ideal fruits for making one of the most beloved jams among children. Perfect for breakfast or as a snack, strawberry and wild strawberry jam also pairs beautifully with cheeses.

Where they grow

Wild in woodlands and cultivated in temperate climates, in positions that are not too sunny. The strawberry is in fact a false fruit: the edible part is the enlarged floral receptacle, dotted on its surface with small achenes, which are the true fruits.

In the kitchen

Tasty and sweet on the palate without being cloying, strawberries are highly prized in gastronomy. They lend themselves to the most varied preparations, predominantly sweet but also savoury. For this reason they can fill a menu from starter to dessert. A few examples?
Herb tartlets with robiola and strawberries, strawberry risotto, prawn and strawberry aspic, strawberry salad with lemon.

How to choose them

Red and firm during the natural growing season, broadly speaking from late April to June. Organically grown strawberries contain 19 per cent more natural antioxidants than those from conventional farming: so says research from the University of California, Davis.

Storage

The fresher they are, the more antioxidants they contain. They are delicate and keep for two to three days at most in the refrigerator, on a shelf that is not too cold and preferably laid out on a sheet of paper or in a basket. It is nonetheless best to eat them straight after purchase to make the most of their vitamins.

Preparation

After discarding any that are unripe, overripe or showing traces of mould, proceed with washing the whole fruits: cutting strawberries or removing their stalks means the spongy internal tissue absorbs a great deal of water. Given how delicate they are, it is better to wash them in a bowl of water rather than under running water: simply swirl the washing water around and repeat the process at least twice. Leave them to drain in a colander and, if necessary, finish drying them with kitchen paper.

Properties

A treasure trove of vitamin C and anti-cholesterol pectins, strawberries are rich in calcium and contain phosphorus, iron, magnesium, potassium, B vitamins, fibre and organic acids. Extremely useful in cases of colds and weakness, they strengthen the body's self-defence mechanisms. The strawberry is thirst-quenching (when eaten without sugar), refreshing, diuretic, antibacterial, antiviral, detoxifying and, thanks to the presence of ellagic acid, anti-tumour. According to researchers, its anti-tumour power would derive from its ability to reduce the absorption of carcinogenic agents (nitrosamines) in the intestine. Eating strawberries also increases antioxidant activity in the blood. It is one of the few fruits suitable for diabetics as it contains a sugar, levulose, which requires a low insulin response for its absorption.

Varieties

Wild strawberries or woodland strawberries are native to Europe and Siberia and have spread to all regions of the world. On the advice of certain botanists aware of the existence of new varieties of American origin, in the early 1700s a French naval officer brought to Europe, from America, strawberry plants different from local ones, with less fragrant but fleshier fruits. Cultivation of the new plants spread quickly and the new fruits displaced the costly wild strawberries on the market.