Strawberry

Strawberry refers to the edible fruit produced by the Fragaria genus in the Rosaceae family. It is not a true berry in botanical terms; the red, fleshy part is an enlarged receptacle that surrounds numerous tiny true fruits, the achenes, which dot the surface. The fruit ranges in size, color, and aroma, with cultivated varieties typically bright red, sweet, and fragrant.

The most widely grown species is Fragaria × ananassa, a hybrid of F. chiloensis and F. virginiana. Other species include the wild woodland strawberry, F. vesca. Cultivars are classified as June-bearing, everbearing, or day-neutral, reflecting differences in flowering and fruiting patterns. Strawberries are commonly grown as annual or perennial crops in temperate regions, thriving in long days, cool nights, and well-drained, fertile soil.

In cultivation, plants produce runners that establish daughter plants. Common practices include mulching, raised beds, drip irrigation, and pest management against diseases such as gray mold (Botrytis cinerea) and powdery mildew, as well as insects like aphids. Optimal soil pH is about 5.5–6.5. Harvest typically occurs over 2–6 weeks in late spring to early summer, depending on climate.

Nutritionally, strawberries are low in calories and high in vitamin C, manganese, folate, and dietary fiber. They also contain polyphenols, including anthocyanins, contributing to antioxidant activity. They are widely consumed fresh and used in jams, desserts, beverages, and savory dishes.

Worldwide production is concentrated in the United States, Mexico, Spain, Poland, Turkey, and Egypt, among others.