fraises

Fraises, or strawberries, are fruits produced by cultivated strawberry species, most notably Fragaria × ananassa, a hybrid of Fragaria chiloensis and Fragaria virginiana. The common French term fraises refers to the same fruit.

Strawberries are aggregate accessory fruits. The red, fleshy portion is an enlarged receptacle, while the true fruits are the tiny seeds (achenes) on the surface. They vary in size, shape, and flavor, and some cultivated varieties are white- or yellow-fruited.

They are grown in temperate climates. Propagation is by runners or transplants, and production includes June-bearing and everbearing types. Harvest is typically in late spring to early summer in temperate regions. Plants require well-drained soil, adequate irrigation, and protection from pests and diseases, such as botrytis and powdery mildew.

Uses and nutrition: Fraises are eaten fresh or used in desserts, jams, beverages, and pastries. They are relatively low in calories and rich in vitamin C, dietary fiber, and manganese, along with other micronutrients.

Production and trade: Global production is concentrated in temperate regions, with major producers including the United States, Mexico, Spain, and Poland. Availability is seasonal in the Northern Hemisphere, while ongoing production extends into the year in certain climates through early-season cultivars and greenhouse cultivation.