Strawberry skin, the white dots and texture found on strawberries, is a natural part of the fruit. The skin contains seeds and helps protect the strawberry, so it does not go away. However, there are ways to minimize the appearance of strawberry skin when preparing or serving strawberries.
What is strawberry skin?
Strawberry skin refers to the tiny yellow or white seeds dotting the outside of strawberries. These seeds, called achenes, are actually the ovaries of the plant and each contains a tiny fertilized ovule that can grow into a new strawberry plant under the right conditions.
The achenes are attached to the fleshy part of the strawberry, which is called the receptacle. The receptacle, along with the attached achenes, makes up what we commonly call the strawberry fruit.
In addition to the visible achenes, strawberry skin also refers to the slightly bumpy or dotted texture on the surface of the receptacle. This texture comes from the underlying flesh and seeds.
Anatomy of a strawberry
To understand strawberry skin, it helps to know the anatomy of a strawberry:
- Achenes – the yellow/white seeds attached to the surface
- Receptacle – the fleshy, red part we eat
- Hull – the green caps and stems at the top
- Vascular bundles – the internal strings and fibers
The receptacle makes up the bulk of what we think of as the strawberry. The texture and seeds on the surface of the receptacle constitute the strawberry skin.
What causes strawberry skin?
Strawberry skin is completely natural and is not caused by any disease or damage. The dots and texture are inherent to the anatomy of the strawberry:
- The achenes (seeds) naturally develop attached to the receptacle surface. Each ovule inside the achenes will become a seed.
- The receptacle surface naturally takes on a bumpy, dotted appearance around the achenes. This is simply the texture of the flesh as it grows around the seeds.
In fact, the development of normal, intact achenes and a textured receptacle surface are signs of a healthy, high-quality strawberry.
Does strawberry skin affect taste or nutrition?
Strawberry skin does not negatively affect the taste or nutritional value of the fruit. In fact, many of nutrients and flavonoid antioxidants in strawberries are concentrated in or near the skin:
- The achenes contain beneficial compounds like omega-3 fatty acids and protein.
- The receptacle skin is high in anthocyanins, ellagic acid, quercetin, and kaempferol, which provide color, flavor, and nutrition.
Removing the skin decreases the fiber content and can cause some loss of vitamin C. Overall, the skin contributes positively to the sensory and nutritional qualities of the strawberry.
Can you eat strawberry skin?
Yes, strawberry skin is completely edible and safe to eat. In fact, eating the skin provides additional fiber, antioxidants, and nutrients compared to eating the fruit without skin:
- Fiber – Skin adds roughage and makes strawberries more filling.
- Vitamin C – Skin contains high levels of antioxidant vitamin C.
- Phytochemicals – Skin is rich in anthocyanins and ellagic acid.
- Texture – Skin contributes to the characteristic texture of strawberries.
The skin also adds a subtle flavor complexity. There is no harm or health risk to consuming strawberry skin.
What about pesticide residues?
One concern with eating the skin is potential pesticide residues. However, these are minimal if strawberries are washed properly prior to eating. Organic strawberries further minimize any risks.
Does strawberry skin pass through digestion?
The skin components of strawberries, including the achenes and the fibrous/cellular tissue of the receptacle surface, are altered and broken down during chewing and digestion in the body:
- Chewing breaks up the skin into very small pieces.
- Digestive acids and enzymes in the stomach and intestines further dissolve the particles.
- The insoluble fiber may maintain some gritty texture but this is diminished by thorough chewing.
- Many nutrients and phytochemicals are absorbed in the small intestine.
While small remnants of seed coat or fiber may pass through, the skin does not typically pass through the digestive tract intact. Thorough chewing minimizes any textural awareness after swallowing.
Does removing strawberry skin change the taste?
Removing the skin does change the taste and texture of strawberries slightly. However, the change is subtle, and strawberries still taste similar without the skin:
- Less tart – Skin contributes to tartness from ellagic and other organic acids.
- Less complex – Aromatic compounds in the skin add subtle flavor notes.
- Less fiber – Skin contributes to a fibrous, seedy texture.
- Juicier – The exposed flesh releases more juice when the skin is removed.
For most, the overall strawberry flavor remains pleasant and recognizable without skin. But some nuances are diminished.
Can skin removal improve taste?
For very ripe, soft strawberries, removing the skin can sometimes improve taste. The flesh becomes almost jelly-like, while the skin can remain tough. Removing the skin reduces any textural contrast. Overripe berries also benefit from the extra juice.
Does blending remove strawberry skin?
Blending or pureeing strawberries does not remove the skin. Instead, it breaks down the skin into very tiny particles that become dispersed throughout the pulp:
- Seeds remain intact but are ground down in size.
- Receptacle skin gets shredded into microscopic bits.
- Fibers and vascular bundles are pulverized.
These minute skin particles and fibers are still present and contribute to the texture, color, and nutrition of blended strawberries. However, the skin is imperceptible as distinct dots or texture.
Does straining remove skin particles?
Pushing blended strawberries through a fine mesh strainer can catch some of larger skin fragments. But plenty of tiny particles still pass through with the fruit pulp.
In most recipes, there is no need to strain strawberry puree. The imperceptible skin adds beneficial properties.
Can you remove strawberry skin?
It is possible to remove strawberry skin, though difficult to eliminate it completely:
- Slicing – Thinly slicing strawberries helps minimize the skin’s texture.
- Hulling/coring – Using a huller or corer removes some skin.
- Peeling – Peeling with a paring knife removes skin but is tedious.
A serrated peeler can quickly peel skin, but some dots and texture usually remain. Most methods also involve sacrificing some flesh and juice.
Should you remove strawberry skin?
For most uses, removing the skin is unnecessary and diminishes nutrition and flavor. However, peeling or coring may be reasonable for specific recipes where skin alters texture or appearance.
Examples include:
- Smoothies
- Preserves or jam
- Pureed sauces
- Cakes or pastries with whole berries
Consider if appearance or mouthfeel outweighs nutrition when deciding to remove skin.
Does cooking remove strawberry skin?
Cooking strawberries does not remove the skin, but high heat alters the skin’s texture and appearance:
- Seeds remain intact but darken in color.
- Receptacle skin softens but is still present.
- Prolonged cooking breaks down cell structure.
Cooking often brings out more juice as the flesh breaks down. This masks the visual impact of skin. But cooked berries still contain all skin components.
Effects of cooking method:
Baking – Skin darkens, receptacle skin softens.
Boiling – Receptacle flesh falls apart, skin gets slippery.
Jam/preserves – Skin mostly intact but less defined from dissolved flesh.
Puree – Skin pulverized into very small pieces.
So while cooking alters the skin’s texture, it does not remove it or its nutrients.
Does drying or freezing remove strawberry skin?
Drying and freezing processes do not remove or degrade strawberry skin components. The seeds and skin remain intact:
- Dried – Skin becomes chewy, shriveled, and concentrated.
- Frozen – Skin unchanged but takes on frosted appearance when thawed.
Both drying and freezing actually help preserve the integrity of the skin. The skin maintains its contribution to texture and nutrition.
Can you remove skin after drying/freezing?
It is very difficult to remove skin from dried or frozen strawberries. The processes make the skin leathery and papery. Methods like peeling are ineffective.
For uses where skinless dried or frozen berries are needed, the skin must be removed prior to drying or freezing.
Conclusion
Strawberry skin is a natural part of the fruit that does not go away on its own. The tiny seeds, dotted texture, and red coloration are inherent characteristics of ripe, healthy strawberries.
While the skin can be minimized or removed through various processing methods, this is often unnecessary. Skin adds beneficial fiber, nutrients, flavor, color, and texture to strawberries.
When enjoyed in moderation, strawberry skin can be safely consumed and actually boosts the nutrition derived from this tasty fruit.
| Cooking Method | Effect on Skin |
|---|---|
| Baking | Skin darkens, softens |
| Boiling | Flesh falls apart, skin gets slippery |
| Jam/Preserves | Skin mostly intact but less defined |