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  • Calorias: 
    35 kcal
  • Grasas: 
    0.5 g
  • Hidratos Carbono: 
    7 g
  • Potasio: 
    150 mg
  • Fibra: 
    2.2 g
  • Magnesio: 
    13 mg
  • Calcio: 
    40 mg
  • Vitaminas: 
    60 mg
  • Proteinas: 
    0.7 g



Starwberry is part of the family Rosaceae, genus Fragaria. The strawberry is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries. Each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.

There are plenty of strawberry varieties. As the mayority of the Rosaceae they need to accumulate child hour to induce the flowering (vernalization process). Strawberries are often grouped according to their flowering habit. Traditionally, this has consisted of a division between "June-bearing" strawberries, which bear their fruit in the early summer and "ever-bearing" strawberries, which often bear several crops of fruit throughout the season. Research published in 2001 showed that strawberries actually occur in three basic flowering habits: short-day, long-day, and day-neutral. These refer to the day-length sensitivity of the plant and the type of photoperiod that induces flower formation. Day-neutral cultivars produce flowers regardless of the photoperiod.

The crop of the diferent varieties like  Antilla, Safari, Sahara, Fortuna, Primoris, Sabrosa, Splendor, San Andrea, Portola, Benicia, Sabrina o Rábida allows us to produce fruit with diferent organoleptic caractheristics, which adapt them to different shelf lives and transport conditions. These differences give us the possibility to supply fruit since November to July.

Nutritional value

In addition to its attractive presence, aroma and flavor, the strawberry is an excellent source of vitamin C, beta carotene, fiber, and antioxidants.

Good guard against cancer, gout, arthritis and anemia; It contains an acid that neutralizes the carcinogenic effects of tobacco smoke.

When American scientists to measure the antioxidant power of 12 fruits commonly consumed, proved that in a relationship gram to gram, the strawberry takes the cake so to contents of vitamin C, vitamin E and beta carotene are concerned, three antioxidants par excellence.

A popular myth argues that Strawberry should be avoided by people who suffer from arthritis due to its acidity.

The reality may not be far away from this belief. Linnaeus, the great Swedish botanist, recommended the strawberry as a perfect cure for arthritis, gout and rheumatism. It was cured drop after undergoing a diet of strawberries. The explanation resides in the ability of this fruit to help the body eliminate excess uric acid.

Strawberries help in the treatment of high pressure and have been used in natural medicine for cleansing and purifying the digestive system.

Eating strawberries

It is important not to handle them too and respect deconservación, between 0 and 3 degrees temperature. You must wash and peel the pedicle at the last minute before serving.

Although consumption natural is the most recommended because it retains all its properties, can be cooked in different ways, both for sweet dishes such as savory, dessert, accompaniment or as a dressing in drinks among their many uses.

Our varieties: Antilla, Safari, Sahara, fortune, Primoris, Sabrosa, Splendor, San Andrea, Portola, Benicia, Sabrina, Ventana, Rabida, Marisol.


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