SOME FRUITS OF HAWAII 



79 



STRAWBERRY 



( Fragaria chiliensis ) 



Description: The cultivated strawberry is a juicy, red fruit which 

 grows on a low, herbaceous plant. Structurally, it is an enlarged fleshy 

 receptacle from y 2 to 1% inches in diameter, on the outside of which 

 are imbedded many small seeds. ( 4, p. 594 ) The flavor is characteristic 

 and combines acidity and sweetness in proportions pleasing to most peo- 

 ple. Some varieties are more strongly flavored than others. 



History: There are numerous varieties of the strawberry native to 

 widely separated sections of the world. These vary considerably in 

 size, shape, color and flavor. Many varieties have been developed 

 under cultivation. There is a white strawberry indigenous to Hawaii 

 which at one time was fairly abundant on the islands of Kauai and Ha- 

 waii. At the present time, as the cattle have destroyed most of the 

 plants, it is found only in the more inaccessible places. During the last 

 10 or 15 years, because of the successful importation of commercial 

 varieties, the cultivation of strawberries has increased greatly in Hawaii. 



Nutritive value: In comparison with other fruits, strawberries may 

 be considered a good source of calcium, phosphorus and iron. The 

 values we found for iron are high and may be in error because of con- 

 tamination with soil, although great care was used in preparing the 

 sample. 



Strawberries are reported to be a fair source of vitamins A and B 

 and a very good source of vitamin C (39). 



Supply: The supply is small, fairly constant and usually equal to 

 the demand. The season ranges from December through July. 



Use: In Hawaii, strawberries are practically always used fresh 

 because they are too expensive to buy for preserving, the price ranging 

 from 15 to 25 cents a pint. 



