The strawberry (Fragaria vesca) is a false fruit, a repository for those tiny yellow seeds (oval achenes) covering the surface of the strawberry, and which are the actual fruits themselves. With its fleshy texture and deep red colour, the strawberry comes from European, Asian and American plants in the Rosaceae family, from the genus Fragaria.
The strawberry is a fruit with an intense aroma, a fresh sweet taste, and generally grows in woodland. The fruit we are now accustomed to eating in the spring has rather ancient origins, dating back to the 17th century, when on his return from Chile, a French officer brought with him a native species of strawberry, which gave rise to today’s crops. The varieties of strawberries on the market today are a cross between the various species from different geographical areas.
When selecting strawberries, make sure that the fruit is glossy, that it is bright red, firm and has no mould on its surface. Once they have been picked or purchased, strawberries should not be left out in a hot or sunny place. It is recommended to keep them in the refrigerator for up to two or three days above freezing. When using them for hand-made gelato, wash the strawberries without removing the stalks and soak them in water and vinegar for a few minutes, which makes it easier to remove the hairs from the surface.
As well as eating them fresh, strawberries are perfect for making a variety of dishes, including hand-made gelatos, creams, sorbets, syrups, fruit juices, granitas, jams, but also for decorating and garnishing cold dishes and desserts.
Hand-made strawberry gelato is an excellent classic flavour, loved by children and adults alike for its fresh and enveloping taste, which combines perfectly with any other fruit flavours, but also with creamy hand-made gelato flavours.