Yankee Pier: Taming of the Strawberry
There are few things found in nature as seductive and delicious as the strawberry. Related to the rose, bright red and gloriously fragrant, it has been regarded as a symbol of youth, love and prosperity. During medieval times, it was carved into altars and on tops of pillars in churches and cathedrals, while royalty bathed in its juices with hopes of it serving as a youth serum. Throughout the 13th century, it was widely utilized for its believed aphrodisiacal properties. To this day, Wimbledon tournaments serve fresh strawberries and double cream, to signal and celebrate the summer season’s beginning.
Its boastful history is chockfull of examples of its worship, but it certainly didn’t start that way. Prehistoric man had an entirely different strawberry; small, pale, only growing for a few weeks out of the year, which was hardly worth the time considering at that time there was no way to store or preserve foods. Still, remains of seeds were discovered by archeologists in Mesolithic sites in Denmark, various parts of Italy, Neolithic sites in Switzerland, and Iron Age sites in England.
But there’s no mention of the strawberry in the Bible, no appearances in Greek or Egyptian art, and nothing in European literature for centuries. And finally when it did show up on the books, it was written about not as a food, but a natural medicine, believed to alleviate symptoms of melancholy, fever, kidney stones, and various other ailments. So how did it come to be the luscious, household staple it is today?
By accident, that’s how. Digested seeds of these ancient strawberries were sown by birds and germinated by light rather than moisture, generating strawberry plants in many different places, namely Europe, North America and South America, where they were sporadically cultivated in the 1300’s, and eventually hybrid by horticulturists in the 1800’s. California got the bug for cultivating around 1900 and since, has become the largest supplier thereof, satisfying eighty percent of the strawberry requirements in the nation.
And while perhaps it doesn’t serve as an antidepressant or cure blood disease as it once was believed to, there are definite health benefits to the most popular berry in the world. Just one cup or about five medium-sized strawberries contains more than 100% of the daily vitamin C requirements, a good deal of vitamin A and a reasonable amount of fiber, with only 43 calories. Strawberries have also been linked to lower rates of cancer deaths and are filled with antioxidants that have been proven to protect cell structures in the body and oxygen damage in vital organs.
Because it does not ripen after picked and is extremely perishable, the strawberry should be eaten as soon as possible after picking (or purchasing), and should be medium sized and bright red with no patches or inconsistencies in color as it will likely be less sweet and of inferior quality.
Though this seasonal fruit is widely revered for its usage in desserts such as strawberry shortcake, cheesecake, pies and trifles, its sweetness can contrast deliciously in more savory applications; with cheese, pastas or salads, varying from a simple mixed green salad with balsamic vinaigrette to thick hearty slices with fresh mozzarella and basil, sort of a twist on a classic caprese. The firm fruit also makes for an interesting salsa, melding well with cilantro and other unexpected herbs. It’s delightfully versatile and can be preserved as jellies, jams or even chutneys.
16th century author William Butler said it best, long before the strawberry was in its peak of flavor and popularity: “Doubtless God could have made a better berry, but doubtless God never did.”