Strawberries

    How They Grow

    • Contrary to general belief, strawberries are not fruits: the real fruits are the so-called achenes, i.e. the yellow seeds on the surface of the strawberry.
    • The cultivation of Jolife strawberries occurs with the land covered by mulch mat to avoid the fruit being dirtied by the soil.
    • The product is harvested some days before ripening: in this way, when it is put on sale at the supermarket it is already ready for consumption.
    • The strawberry is a delicate fruit, sensitive to temperature changes; therefore, it is harvested during the cool hours of the morning.
    • The harvesting of Jolife strawberries is done manually.
    • The Jolife branded packaging is specifically designed to avoid damaging the fruit during transportation to the point of sale.

    Their benefits

    • Naturally rich in vitamin C, they strengthen the body’s natural defences.
    • The vitamin C content of strawberries also encourages the absorption of iron, useful for the formation of red blood cells and for the production of collagen.
    • They quench the thirst, refresh and have a purifying action.
    • They are useful for treating rheumatism and hypertension. They stimulate the production of hormones that strengthen the nervous system.
    • They are rich in mineral salts; consumed during the warm periods, they refresh and help to replenish substances lost through sweating.
    • In the strawberry, polyphenols are represented largely by anthocyanins, which determine the colour of the fruit and are responsible for its antioxidant properties.
    • They are naturally rich in enzymes capable of activating the metabolism.
    • They stimulate the production of serotonin and melanin, substances that are able to have a positive effect on the mood.
    FATS CHOLESTEROL CALORIES VITAMIN C
    0 g/100g 0 mg/100g 113 kcal/100g 54 mg/100g

    Conservation

    They are bought ripe, so you can store them in the less cool part of the fridge for about 2-3 days.
    Wash them only before eating or use, so as to avoid more rapid deterioration of their nutritional properties.

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