Strawberries are a widely grown fruit that is loved by many people around the world. The garden strawberry, also known as Fragaria × ananassa, is a hybrid species of the genus Fragaria and is cultivated globally for its sweet, juicy, and fragrant fruit.

Strawberries are consumed in many forms, including fresh, jam, juice, pies, ice cream, milkshakes, and chocolates. Additionally, artificial strawberry flavorings and aromas are widely used in products such as candy, soap, lip gloss, and perfume.

The garden strawberry was first bred in Brittany, France, in the 1750s by crossing Fragaria virginiana from eastern North America with Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714.

Cultivars of Fragaria × ananassa have replaced the woodland strawberry (Fragaria vesca) in commercial production, which was the first strawberry species cultivated in the early 17th century.

Despite its name, the strawberry is not a true berry from a botanical point of view. Technically, it is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries.

Each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.

In 2019, China led the world in strawberry production, accounting for 40% of the total 9 million tonnes produced worldwide.

Strawberries are mostly made up of water, with 91% water content, 8% carbohydrates, 1% protein, and negligible fat. A 100-gram serving of strawberries provides 33 kilocalories, is a rich source of vitamin C (71% of the Daily Value, DV), a good source of manganese (18% DV), and contains several other vitamins and minerals in small amounts.

Strawberries also contain a modest amount of essential unsaturated fatty acids in the achene (seed) oil.

Strawberries are not only delicious but also nutritious. They are low in sugar and high in vitamin C, fiber, folate, and potassium. These little fruits have been found to protect the heart, increase HDL (good) cholesterol, lower blood pressure, and guard against cancer.

Strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food that is also among the top 20 fruits in antioxidant capacity.

When selecting strawberries, look for medium-sized berries that are firm, plump, and deep red in color. Once picked, they do not ripen further. First cultivated in ancient Rome, strawberries are now the most popular berry fruit in the world.

With its heart-shaped silhouette and numerous health benefits, strawberries are a tasty and healthy addition to any diet.