[h1]Cooking Term[/h1]
Strawberry, called Fragaría in Latin, was originally founded in the Alpine regions of Italy, Switzerland and France. Since prehistoric times, this fragrantly floral soft light red fruit has been one of the most delicate and fragile for cultivating as well as exporting. Refreshingly juicy, they are eaten fresh, in cakes, for example Strawberry Shortcake, made into jams, prepared in fruit salads, blended in malteds and are a key ingredient in Strawberry sherbert, sorbet, ices or icecreams.

Italian: fragola

Spanish: fresa

French: fraise