This soft, plump, bright red berry has been in cultivation since the Middle Ages, when it was attributed with medicinal qualities. In fact, strawberries contain high levels of vitamin C and potassium, and are low in sugar and calories. Due to increased cultivation during the nineteenth century, over six hundred varieties of strawberries exist today. Europe (particularly France and Britain), the United States, and Israel produce huge quantities of strawberries during the long summer growing season.
Strawberries should be rinsed and handled lightly. Ripe berries often emit a strong perfume, and they will soften and rot quickly if not used. Larger berries may contain a lot of water and less flavor. Strawberries are wonderful when served fresh, soaked in liqueur, or purÄed for frozen desserts or soufflÄs. They are a popular ingredient for tarts, and in fresh or baked fruit salads. Strawberries are particularly tasteful when coupled with other berries, or with rhubarb.
Wild or alpine strawberries, called "fraises des bois" (wood strawberries) in French, are smaller and deeper red in color. They can be substituted for cultivated strawberries in most recipes, providing a richer flavor.
