10 Facts About Strawberries

10 Facts About Strawberries

Discover 10 facts about strawberries.


If a McIntosh apple is different from a Granny Smith, so it is with strawberries. Many varieties are cultivated, Kent (large strawberries perfect for decoration), Jewel (bright red), Bounty (dark red), Veestar (one of the first in early June), Seascape (autumn strawberry), Chambly (easy to remove stems), Redcoat (excellent in jam)... Producers will fill you in with pleasure.


Fragile, strawberries don’t like the heat, humidity or shocks they are exposed to during transport or excessive handling. Recover damaged strawberries by adding them to compote, jam, in a smoothie or coulis or to garnish a pie or pudding.


Take strawberries out of the fridge one hour before serving. Don’t remove the stems before soaking them in water… this will make them lose their flavourful taste.


A tray of strawberries (also called a flat) contains on average 225 strawberries divided into 12 baskets. Plastic or wood, each basket has one-pint or 2-cup (500-ml) and holds about 15 strawberries.


Unwashed, stems on, well-spaced, strawberries can keep two to three days in the fridge. If you prepare them in advance, spray them with lemon juice or sprinkle with sugar to keep their colour. You can also freeze them: after being thoroughly cleaned and drained, place them side by side on a sheet. Once frozen, put them in a freezer bag until you need to use them.


Calculate about 1 cup (250 ml) of strawberries or 8 medium strawberries per person, totalling only 45 calories.


An average strawberry has 200 small “seeds,” called achenes. This is a great word for Scrabble lovers to hold up their sleeve.


The number of large strawberries you need to eat to obtain as much as much vitamin C as a California navel orange.


Do you want to pick your own strawberries? Look for a farm near you that offers a self-pick option.


Place sliced strawberries in a bowl. Sprinkle with a bit of sugar or brown sugar, add a few lemon thyme leaves (or chopped basil) and drizzle with limoncello, an Italian lemon liqueur. Wait patiently for a few hours before treating yourself to some freshness.

Hélène Laurendeau

Hélène Laurendeau

A nutrition and health enthusiast who loves to share: this description fits Hélène Laurendeau to a tee. She has been active for more than 25 years in the media and communications field. Nutritionist, host, columnist, author and speaker, Hélène holds a Bachelor degree in Nutrition and a Master degree in Epidemiology. She has spread her knowledge alongside Ricardo every week since 2005, as part of his daily show broadcast on ICI Radio-Canada Télé, as well as in Ricardo magazine, where she pens the Bien se nourrir (Eating Well) column.

Rate this article

Login to rate this article and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum