What Are The Sweetest Strawberries
From Wikipedia, the free encyclopedia

Fragaria vesca
Scientific classification
Kingdom: Plantae
Clade : Tracheophytes
Clade : Angiosperms
Clade : Eudicots
Clade : Rosids
Order: Rosales
Family: Rosaceae
Genus: Fragaria
Species: F. vesca
Binomial name
Fragaria vesca L.

Fragaria vesca, commonly called the wild strawberry, woodland strawberry, Alpine strawberry, Carpathian strawberry or European strawberry, is a perennial herbaceous plant in the rose family that grows naturally throughout much of the Northern Hemisphere, and that produces edible fruits. The Latin specific epithet vesca means “thin, feeble”.

What are the sweetest type of strawberry?

Camarosa Strawberries – Camarosa strawberries are one of the most common and best-tasting strawberry varieties, This variety has a wonderful sweet flavor and produces big yields. The berries are large with good form and can easily stand up to, The plant grows between 6 and 12 inches tall and wide and grows well year-round in temperate zones.

What is the sweetest variety of strawberries to grow?

Alpine – Small Alpine strawberries come in a surprising variety of colors, The fruit is tiny but incredibly sweet, in fact, the sweetest variety you can grow. Alpine strawberry plants are also prolific producers, Grow them in Zones 3-10. Buy seeds here or check here for many more buying options.

What is sweeter strawberries?

The chemistry of taste and smell – When I was young – in the 1950s – you only saw strawberries in the shops for a couple of weeks of the summer, roughly coinciding with Wimbledon. Now we have them all the year round. This is because strawberry breeders have been aiming for fruit with particular (and marketable) properties such as uniform appearance, large fruit, freedom from disease and long shelf-life.

But by concentrating on genetic factors that favour these qualities, other genes have been lost, such as some of the genes responsible for flavour. The balance of sweetness and acidity is very important to the taste of a strawberry. As strawberries ripen, their sugar content rises from about 5% in unripe green fruit to 6–9% on ripening.

At the same time, the acidity decreases, meaning ripe strawberries taste much sweeter. The ripening process is controlled by a hormone called auxin. When its activity reaches its peak, it causes the cell wall to degrade and so a ripe strawberry becomes juicy as well as sweet.

At the same time, gaseous molecules from the strawberries make their way up the back of the throat to our nose when we chew on them, where they plug into “smell receptors”. But how do scientists know which molecules are responsible for taste and smell? More than 350 molecules have been identified in the vapour from strawberries – and around 20 to 30 of those are important to their flavour.

Unlike raspberries, there is no single molecule with a “strawberry smell”, So what we smell is a blend – these molecules together give the smell sensation we know as “strawberry”. Chemists made up a model strawberry juice containing what they thought were the most important odorants, at the same concentration found in the original juice extract.

Sensory testers agreed that this model closely matched the real extract. They then made up a series of new mixtures, each containing 11 of the 12 main odorants, with a different molecule missing from each. The testers could therefore find out if omitting that molecule made any difference to the odour.

For example, leaving out 2,5-dimethyl-4-hydroxy-3(2H)-furanone or (Z)-3-hexenal was noticed by virtually all the testers – and omitting compounds known as esters – chemical compounds – such as methyl butanoate, ethyl butanoate or ethyl 2-methylbutanoate were also spotted by most. Common or garden strawberry. David Monniaux/wikimedia, CC BY-SA Another impression was a fruity scent, due to the esters, which are responsible for the aroma of many other fruit, including banana and pineapple. They can make up 90% of the aroma molecules from a strawberry.

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Are smaller or bigger strawberries sweeter?

Different varieties of strawberries grow to different sizes. Weather and growing conditions can also affect the size of strawberries. Smaller berries are often sweeter, but bigger berries are delicious, too! Look for no signs of mold.

What is sweetest batch strawberries?

What are Driscoll’s Sweetest Batch™ Strawberries? – Specially picked at the peak of ripeness, our Sweetest Batch™ Strawberries are a unique berry variety that’s hand-selected for its perfectly snackable size, well-rounded aroma and extra-sweet flavor.

Are Japanese strawberries the best?

What makes Japanese Strawberries Different? – What Are The Sweetest Strawberries One of the most delectable strawberries in the world is the Japanese variety. In Japan, strawberries are taken seriously with their enormous size, sweetness, and juiciness, and people frequently send them as gifts to friends and family. There are many varieties, and it seems like a new one enters the market every year.

What is the tastiest strawberry in the world?

The name Amaou (あまおう) is an acronym for the Japanese adjectives amai (sweet), marui (round), ooi (big), and umai (delicious). This describes Amaou strawberries perfectly: they are consistently round, large, and sweet. – There are four major kinds of strawberry grown on Japanese soil: Sagahonoka strawberries from Saga Prefecture, Benihoppe strawberries from Shizuoka Prefecture, Tochiotome strawberries from Tochigi Prefecture, and Amaou strawberries from Fukuoka Prefecture, What Are The Sweetest Strawberries image via shutterstock.com

Why are Japanese strawberries so perfect?

The Secret Behind Japan’s Delicious Strawberries: Kerosene What Are The Sweetest Strawberries A wintertime strawberry in Tokyo, swaddled in protective padding. Credit. Noriko Hayashi for The New York Times The growing season has become completely reversed thanks to kerosene-burning greenhouses and the big prices paid for the earliest, best berries. A wintertime strawberry in Tokyo, swaddled in protective padding. Credit. Noriko Hayashi for The New York Times

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Published March 18, 2023 Updated March 27, 2023

MINOH, Japan — Strawberry shortcake. Strawberry mochi. Strawberries à la mode. These may sound like summertime delights. But in Japan, the strawberry crop peaks in wintertime — a chilly season of picture-perfect berries, the most immaculate ones selling for hundreds of dollars apiece to be given as special gifts.

Japan’s strawberries come with an environmental toll. To recreate an artificial spring in the winter months, farmers grow their out-of-season delicacies in huge greenhouses heated with giant, gas-guzzling heaters. “We’ve come to a point where many people think it’s natural to have strawberries in winter,” said Satoko Yoshimura, a strawberry farmer in Minoh, Japan, just outside Osaka, who until last season burned kerosene to heat her greenhouse all winter long, when temperatures can dip well below freezing.

But as she kept filling up her heater’s tank with fuel, she said, she started to think: “What are we doing?” Fruits and veggies are grown in greenhouses all over the world, of course. The Japan strawberry industry has carried it to such an extreme, however, that most farmers have stopped growing strawberries during the far less lucrative warmer months, the actual growing season.

Instead, in summertime Japan imports much of its strawberry supply. It’s an example of how modern expectations of fresh produce year round can require surprising amounts of energy, contributing to a warming climate in return for having strawberries (or tomatoes or cucumbers) even when temperatures are plunging.

Up until several decades ago, Japan’s strawberry season started in the spring and ran into early summer. But the Japanese market has traditionally placed a high value on first-of-the-season or “hatsumono” produce, from to and, A crop claiming the hatsumono mantle can bring many times normal prices, and even snags fevered media coverage. What Are The Sweetest Strawberries Satoko Yoshimura harvesting her strawberries. She has developed techniques to limit the need for kerosene heating. Credit. Noriko Hayashi for The New York Times The scene outside a Tokyo fruit shop recently. Credit. Noriko Hayashi for The New York Times As the country’s consumer economy took off, the hatsumono race spilled over into strawberries.

Farms started to compete to bring their strawberries to market earlier and earlier in the year. “Peak strawberry season went from April to March to February to January, and finally hit Christmas,” said Daisuke Miyazaki, chief executive at Ichigo Tech, a Tokyo-based strawberry consulting firm. Now, strawberries are a major Christmas staple in Japan, adorning Christmas cakes sold across the country all December.

Some farmers have started to ship first-of-the-season strawberries in November, Mr. Miyazaki said. (Recently, one picture perfect Japanese-branded strawberry, Oishii (which means “delicious”), has become TikTok-famous, but it is grown by a U.S. company in New Jersey.) Japan’s swing toward cultivating strawberries in freezing weather has made strawberry farming significantly more energy intensive.

According to associated with various produce in Japan, the emissions footprint of strawberries is roughly eight times that of grapes, and more than 10 times that of mandarin oranges. “It all comes down to heating,” said Naoki Yoshikawa, a researcher in environmental sciences at the University of Shiga Prefecture in western Japan, who led the produce emissions study.

“And we looked at all aspects, including transport, or what it takes to produce fertilizer — even then, heating had the biggest footprint.” Examples like these complicate the idea of eating local, namely the idea embraced by some environmentally conscious shoppers of buying food that was produced relatively close by, in part to cut down on the fuel and pollution associated with shipping.

  • Transportation of food often has less of a climate impact than the way in which it is produced, said Shelie Miller, a professor at the University of Michigan who focuses on climate, food and sustainability.
  • One study found, for example, that tomatoes grown locally in heated greenhouses in Britain had a compared to tomatoes grown in Spain (outdoors, and in-season), and shipped to British supermarkets.
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With or without chocolate. Credit. Noriko Hayashi for The New York Times Strawberries on a stick. Credit. Noriko Hayashi for The New York Times Climate-controlled greenhouses can have benefits: They can require less land and less pesticide use, and they can produce higher yields.

  1. But the bottom line, Professor Miller said, is that “it’s ideal if you can eat both in-season, and locally, so your food is produced without having to add major energy expenditures.” In Japan, the energy required to grow strawberries in winter hasn’t proven to be just a climate burden.
  2. It has also made strawberry cultivation expensive, particularly as fuel costs have risen, hurting farmers’ bottom lines.

Research and development of berry varieties, as well as elaborate branding, has helped alleviate some of those pressures by helping farmers fetch higher prices. Strawberry varieties in Japan are sold with whimsical names like Beni Hoppe (“red cheeks”), Koinoka (“scent of love”), Bijin Hime (“beautiful princess”).

Along with other pricey fruit like watermelons, they are often given as gifts. Tochigi, a prefecture north of Tokyo that produces more strawberries than any other in Japan, has been working to tackle both climate and cost challenges with a new variety of strawberry it is calling Tochiaika, a shortened version of the phrase, “Tochigi’s beloved fruit.” Seven years in the making by agricultural researchers at Tochigi’s Strawberry Research Institute, the new variety is larger, more resistant to disease, and produces a higher yield from the same inputs, making growing them more energy efficient.

Tochiaika strawberries also have firmer skin, cutting down on the number of strawberries that get damaged during transit, thereby, which also has climate consequences. In the United States, where strawberries are grown mostly in warmer climates in California and Florida, strawberry buyers discard an estimated one-third of the crop, partly because of how fragile they are.

  1. And instead of heaters, some farmers in Tochigi use something called a “water curtain,” a trickle of water that envelopes the outside of greenhouses, keeping temperatures inside constant, though that requires access to ample groundwater.
  2. Farmers can save on fuel costs, and help fight global warming,” said Takayuki Matsumoto, a member of the team that helped develop the Tochiaika strawberry.

“That’s the ideal.” Takayuki Matsumoto at the strawberry research institute, where he works. Credit. Noriko Hayashi for The New York Times Tochiaika strawberries at the research institute. Credit. Noriko Hayashi for The New York Times There are other efforts afoot.

Researchers in the northeastern city of Sendai have been exploring ways to harness solar power to keep the temperature inside strawberry greenhouses warm. Ms. Yoshimura, the strawberry farmer in Minoh, worked in farming a decade before deciding she wanted to do away with her giant industrial heater in the winter of 2021.

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A young mother of one, with another on the way, she had spent much of the lockdown days of the pandemic reading up on climate change. A series of devastating floods in 2018 that wrecked the tomato patch at the farm she runs with her husband also awakened her to the dangers of a warming planet.

  1. I realized I needed to change the way I farmed, for the sake of my kids,” she said.
  2. But in mountainous Minoh, temperatures can dip to below 20 degrees Fahrenheit, or about minus 7 Celsius, levels at which strawberry plants would normally go dormant.
  3. So she delved into agricultural studies to try to find another way to ship her strawberries out during the lucrative winter months, while not using fossil fuel heating.

She read that strawberries sense temperatures via a part of the plant known as the crown, or the short thickened stem at the plant’s base. If she could use groundwater, which generally stays at a constant temperature, to protect the crown from freezing temperatures, she wouldn’t have to rely on industrial heating, she surmised.

  • Ms. Yoshimura fitted her strawberry beds with a simple irrigation system.
  • For extra insulation at night, she covered her strawberries with plastic.
  • She stresses that her cultivation methods are a work in progress.
  • But after her berries survived a cold snap in December, she took her industrial heater, which had remained on standby at one corner of her greenhouse, and sold it.

Now, she’s working to gain local recognition for her “unheated” strawberries. “It would be nice,” she said, “if we could just make strawberries when it’s natural to.” Hiroko Tabuchi is an investigative reporter on the Climate desk, reporting widely on money, influence and misinformation in climate policy.

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: The Secret Behind Japan’s Delicious Strawberries: Kerosene

Are Japanese strawberries sweeter?

Amaou あまおう – What Are The Sweetest Strawberries Quite possibly the most famous Japanese strawberry variety. Often referred to as the king of strawberries and originating in Fukuoka, which is located in Kyushu. Amaou stands for:

Akai (赤い) red Marui (丸い) round Amai (甘い) sweet Ookii (大きい) big Umai (うまい) delicious

Just by understanding the meaning of the amaou name, it is easy to see how these strawberries have gained quite the reputation in Japan. When looking at an amaou strawberry, it is apparent just how luxurious it is just on its appearance alone. Amaou strawberries have a deep, red color, which makes them stand out easily in supermarkets.

  1. They are also quite bigger than average strawberries, about 2 or 3 times bigger to be exact.
  2. Flavorwise, amaou strawberries have quite a unique and distinct flavor.
  3. Usually strawberries are quite sour and have a strong acidic taste, but amaou strawberries are much sweeter and are only slightly sour.
  4. There’s no doubt that these strawberries aren’t delicious.

However, taste and beauty don’t come cheap. A pack of 9 amaou strawberries in the supermarket will run you around 700-900 yen on average. That’s almost $10 for a pack of strawberries! There are even more expensive versions of amaou strawberries sold in high end department stores that can cost more than $50 or even $100 USD.

Are smaller or bigger strawberries sweeter?

Different varieties of strawberries grow to different sizes. Weather and growing conditions can also affect the size of strawberries. Smaller berries are often sweeter, but bigger berries are delicious, too! Look for no signs of mold.

What is sweetest batch strawberries?

What are Driscoll’s Sweetest Batch™ Strawberries? – Specially picked at the peak of ripeness, our Sweetest Batch™ Strawberries are a unique berry variety that’s hand-selected for its perfectly snackable size, well-rounded aroma and extra-sweet flavor.

What type of strawberry is sweetheart?

Sweetheart is a new mid season Strawberry from Kent which has provided extremely heavy yields of large, attractive fruits. These tempting berries have a very high sugar content and this, together with background depth of real strawberry flavour, combines to provide a superior eating experience.

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