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strawberry
Strawberries are king and queen of fruit for their flavour and aroma. Sizes, shapes can vary depending on the variety. Colour can be from light to intense red, with a juicy and meaty flesh.

Origin
There are references to strawberries from the Roman era; Apilius mentioned strawberries for their medicinal value and Virgilius described them as one of the wild beauties of Nature.
Nowadays, strawberries are a cross between the wild European fruit and the North American fruit and grow almost everywhere in the world.
Production from December to August comes from (in order): Israel, Egypt, Morocco, Spain, Italy and, at the same time, France, Belgium, Holland, Austria and Poland. Spain is the leading fresh strawberry grower in Europe. In summer, all Northern European countries like, Sweden, Denmark or Norway, grow their own strawberries.

Properties
Strawberries have the most antioxydant properties amongst all fruit. They have 3 times more antioxydant power than kiwi, 7 times more than apples or tomatoes, 15 times more that pear or melon.
They are low in enegy but huge in nutrients which makes this fruit a winner.
They are very rich in vitamin C and E, and contain sodium, calcium, potassium and iron.
They are diuretic, take care of the immune system, the metabolism, drainage system and helps the blood formation and new cell creation.
They contain a considerable amount of folic acid (fundamental nutrient  during pregnancy): 200 grams of strawberries represent 1/6 of the daily recommended intake.

Recommendations of conservation and consumption
Preserve in the refrigerator. They are best eaten at room temperature and need to be consumed just after purchase. They can be eaten fresh, with or without sugar, with cream, with milk, icecream, orange juice, etc. As a curiosity, strawberries become a lot sweeter if eaten with vinegar, which inhibits their acidity.
Strawberries can also be used in jam preparations and confectionery.
 
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