Strawberry
aardbeien · Fragaria x ananassa · fraise
Strawberry: what every chef needs to know
The strawberry is one of the most popular fruits in Europe, with a sweet, lightly acidic aroma. Technically the strawberry is an accessory fruit: the red fleshy part is the enlarged receptacle, not the true botanical fruit. In hospitality kitchens, strawberries are used for desserts, coulis, compotes, salads and as a garnish. Belgian and Dutch strawberries are known for their high sugar content and intensity.
Strawberry: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Strawberry: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
refined French gebak of génoise, crème mousseline (banketbakkersroom with butter) and fresh strawberries in a geometrisch patroon. one of the most technische preparations from the classic French patisserie, requires perfect crème mousseline-technique.
cold charlotte of long vingers (biscuits), bavarois of mousse with strawberry, in a charlotte-vorm gezet and 4 hours gekoeld. Spectaculair at aansnijden, relatief simple to make. French dessert-classic for large gezelschappen.
crispy meringue with soft interior, afgetopt with whipping cream and fresh strawberries of red saute. Vernoemd to Russian ballerina Anna Pavlova during her tournee through Australië and Nieuw-Zeeland in 1926. national dessert of both landen.
Amerikaanse classic of a airy shortcake-biscuit, geklopt with whipping cream and fresh strawberries. simple, seizoensgebonden, American. served on each zomerevenement of the VS, of Memorial Day to 4th of July.
fresh bosaardbeitjes (fraises des bois) served with gewone of geslagen cream, optionally with poedersuiker and a splash oranjebloesemwater. Simplicity at its finest: the Provencal and Languedoc-kitchens serve This as dessert of the patron.
Gladde sorbet of fresh strawberries with Champagne of Prosecco, lemon and sugar. fresh tussendoortje of light dessert. in fine dining served as palate cleanser between gangen or as pre-dessert.
Strawberry: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Spoel strawberries pas just before use. never weeks in water: zuigt vocht on and verliest flavour.
strain through a fine sieve for gladde coulis. add lemon to for helderder colour (pH verlaging).
sugar of balsamic add. strawberries give vocht af and vormen own siroop. not too long: are papperig.
Strawberry: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Strawberry: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Peak season: May to July in the Netherlands and Belgium. Outside season, strawberries are available but less flavourful (Spain, Morocco).
Strawberry: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Strawberry: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
strawberry and Champagne is a gastronomische wet: the CO2 accentueert the red saute notes and cuts through the sweet of the strawberry, while the minerality a contrast forms with the soft vrucht. Wimbledon has This combination to wereldicoon gemaakt. the standard at strawberries in fine dining.
- Champagne Brut Non-Vintage (Moët & Chandon, Veuve Clicquot, Nicolas Feuillatte)
- Champagne Blanc de Noirs (meer rode vruchttonen, bij aardbei parfait)
- Champagne Brut Nature (zonder dosage, voor puur aardbeifruit)
- Premier Cru Champagne Brut (Egly-Ouriet, Vilmart)
the raspberry- and aardbeientonen of Brachetto d'Acqui are bijna identiek to fresh strawberry. the light mousserend character and the suave sweetness make the the only inheemse Piëmontese wine That speciaal ontworpen lijkt for strawberries. serve at panna cotta with strawberry of fraisier.
- Brachetto d'Acqui DOCG Spumante (Banfi Rosa Regale, Braida)
- Brachetto d'Acqui Passito (voor gedroogde aardbei)
- Acqui Dolce (stillere versie)
- Moscato d'Asti (vergelijkbaar zoet, meer perzik)
rosé Champagne voegt red vruchttonen (strawberry, raspberry, cherries) to to the minerality of the basiswijnen. This is the most complex choice at strawberries and offers more diepgang then gewone Brut. ideal for Charlotte aux fraises of Fraisier in fine dining context.
- Champagne Rosé Brut NV (Laurent-Perrier, Billecart-Salmon, Ruinart)
- Vintage Rosé Champagne (Krug, Dom Pérignon Rosé)
- Rosé Premier Cru (Jacquesson, Herbert Beaufort)
- Crémant de Loire Rosé (betaalbaar alternatief)
Prosecco is the basis of the Bellini (Cipriani, Venetië 1948): strawberry- of perzikpuree aangevuld with Prosecco. the fruity, light sweet bubbles spelen perfect samen with pureed of fresh strawberry. Toegankelijk and feestelijk.
- Prosecco DOC Brut (Villa Sandi, La Marca)
- Prosecco DOCG Valdobbiadene Extra Dry (voor Bellini-cocktail)
- Prosecco Col Fondo (naturel, troebel, bij gevorderde)
- Cava Brut (Spaans alternatief)
the honey, apricot and geconcentreerde sweetness of Sauternes is the classic choice at strawberries with cream of strawberry-whipping cream-trifle. the botrytiskarakter voegt complexity to That the dessert to a other niveau tilt. Château d'Yquem is the absolute reference.
- Sauternes Premier Grand Cru Classé (Château d'Yquem)
- Sauternes Premier Cru Classé (Rieussec, Suduiraut, Climens)
- Sauternes (Château Gilette, La Tour Blanche)
- Barsac (nabijgelegen appellation, iets lichter)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Strawberry
How do I keep strawberries as long as possible?
Store strawberries unwashed and dry at 4–8°C. Remove any damaged specimens immediately. Never store in a sealed plastic bag — moisture promotes mould growth.
How do I make a perfect strawberry coulis?
Cook strawberries with icing sugar (10–15%) and a splash of lemon juice at 80°C until soft. Pass through a fine sieve. Keep refrigerated for up to 5 days or portion into bags and freeze.
Why do strawberries become mushy when heated?
Pectin in strawberries breaks down rapidly above 70°C with prolonged heat. Always cook briefly at a high temperature for coulis or jam, or work with them raw for dessert presentations.
At what temperature should you store Strawberry?
Store Strawberry at 4 tot 8 °C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Strawberry professionally?
The primary professional technique for Strawberry is Raw (garnish/dessert) at Kamertemperatuur for Direct na snijden serveren. Always verify core temperature with a calibrated probe thermometer.
Does Strawberry contain allergens?
Strawberry is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
