Strawberry is member of Rosaccae (Rose) family and Fragaria (F) genus. The strawberry, F. amanassa, is cultivated worldwide but grow well in a cool, moist climate. Fruits grow on stem in groups of three and are hand harvested at full ripeness. Strawberries are not true berries in the “botanical sense” but an aggregate fruit. Roots produce new plants that bear fruits. The flesh of strawberry is an enlarged receptacle and unlike other berries, seeds are attached to the skin surface.

There more than 70 countries grow strawberries. The United States produced the most of strawberries and Spain followed the second as leading producers. There are three types of strawberries, June-bearer, Everbearing, and Day-neutral.

Strawberry is a popular desert fruit and has high vitamin C. Fresh strawberries are delicious in deserts and fruit salads. They also make an excellent topping for ice cream, pancakes, and breakfast cereals. Fruit not eaten fresh, and be processed into jams or frozen. It is also used in fruit fillings, jellies and jams, energy bars, breakfast cereals, etc. In the United States, it is the leading berry with per capita consumption of about 3.0 kg. About 75% of strawberries produced in the United States are utilized for fresh market.

You pick fresh strawberry on the farm during June and July.