Strawberries

Food
Strawberries

Usually available all year long thanks to imports and greenhouse growing, in France the season of strawberries only starts in May and ends in September. A delicate and delicious fruit, strawberry supports less transportation than other fruit. Imported varieties are picked early and lose their flavor. The main varieties consumed in France are the famous Gariguette (the most popular variety in France, from May), Mara des Bois (from July) and Selva (June to October), although every year new varieties are put on the market. Strawberries from conventional agriculture are likely to have been treated with pesticides. Thus, if you can afford it, prefer untreated strawberries from organic agriculture, even if that means buying less often!

Nutritional information

Strawberries are one of the most delicious and nutritious fruit. They are low in calories (60 calories/100 g) and a good source of many vitamins and nutrients that a healthy body needs. They are are high in vitamin C and minerals (potassium, calcium, iron, copper, zinc, magnesium) and are also a good source of folic acid, fiber, vitamins B and cancer fighting anti-oxidants. Indeed, strawberries contain antioxidants lutein and zeathancins. Antioxidants are scavengers to free-radicals and neutralize the potentially negative effect they can have on our cells.

How to eat and store strawberries ?

To enjoy all its nutrients and its incredible flavor, it is recommended to consume strawberries shortly after purchase. For better flavour, let strawberries come to room temperature before eating them. As with all other delicate berries, wash them and treat them gently. Always wash strawberries before cutting. In high season, overripe strawberries can be transformed into coulis, jam or ice. But it is natural, seasoned with a dash of lemon, some mint leaves, or one pepper mill that strawberries reveal their full flavor. Food lovers will add a measure of whipped cream or make strawberry pies.

Beware of allergies

Such as tomatoes, cinnamon, red fruits and some exotic ones, strawberry has the disadvantage of being a histamine liberator: eating strawberries releases histamine in the body and may potentially cause an allergic reaction (rash, hives, itching, etc.). People with allergic disposition must be very careful when they eat strawberries. It is especially important to pay attention to what is consumed before and after (do not consume too many foods high in histamine like chocolate, banana, eggs, red fruits, some fish, etc.). Cumulative sources of histamine can cause an allergic reaction without the person is allergic to these foods.

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