Origin: Huelva. Strawberries are also known as strawberry or frutilla. It belongs to the Rosaceae family. The main difference with the strawberry is its size, as the strawberry is much larger. Its interior is a more intense color than the strawberry. Its flavor is somewhat sweeter and smoother. Properties and benefits: Excellent source of vitamin A, C, and E. Its composition is practically water, 90% so it is one of the fruits with fewer calories. Rich in fiber thanks to its large amount of seeds. They contain more Vitamin C than some citrus fruits. Also Vitamin E and folic acid which makes it an optimal food for pregnant women. They have diuretic properties, cleanse the body.
Nutritional value per 100g:
Calories 36kcal
Carbohydrates 7g
Fiber 2.2g
Potassium 190mg
Magnesium 12mg
Calcium 25mg
Vitamin C 60mg
Vitamin E 2mg
Folates 20 mcg
Conservation and tips: The best way to store them is in the fridge avoiding stacking them, in a container where air circulates. Just wash them when you are going to eat them and never cut off their stem until you eat them. Another way of preservation is freezing them.
Recipe and uses in the kitchen: Strawberries are an ideal fruit for jams and preserves, to incorporate into smoothies or any type of dessert. An original way to cook them is by roasting them. To do this, you must preheat the oven to 180 degrees. In a bowl, add 30ml of honey, 10ml of balsamic vinegar, 30ml of port wine, 20ml of olive oil, and the zest of a lemon. Stir and incorporate the strawberries on the baking tray without stacking them, cut into 4 halves.