Strawberries are a heart-shaped, brightly red, sweet, juicy edible fruit with hardened seed-like achenes dotting the outer skin of the fruit. Each berry has about 200 achenes. Ripened strawberries have a rich red coloring and are plump and firm to the touch.
The flowering fragaria plant produces strawberries, which are actually thickened receptacles of the plant. The fragaria plant has over 20 different species and grows in various locations around the world. Ripe strawberries are picked by pinching the fruit's stem with the thumb and forefinger. The moment a strawberry is picked, it stops ripening.The green strawberry caps allow the fruit to last longer and usually remain on the fruit until its ready to eat. The size of a strawberry has no relation to its sweetness. However, bruised and wrinkled berries should be avoided.
Strawberries are an excellent source of vitamin C, fiber, folate, potassium and antioxidants. Strawberries are also low in fat and carbs. According to Natureripe Farms, research reveals that strawberries may be instrumental in lowering the risk of getting certain cancers. Strawberries are best when eaten fresh, but last longer when refrigerated at 35 degrees Fahrenheit. Whole or sliced strawberries may be frozen as is, or packed in sugar. Strawberries frozen with sugar maintain quality better than berries frozen without sugar.