Over 75% of the strawberries produced in the United States are grown in California. If all of the strawberries produced in California in one year were laid berry to berry, they would stretch around the earth 15 times. That’s a lot of berries!
Ninety-four percent of United States households consume strawberries. In other words, Americans eat 3.4 pounds of fresh strawberries each year, plus another 1.8 pounds frozen per capita.
The cultivated carrot is believed to originate from the present day region of Afghanistan and dates back nearly 5000 years ago. These first cultivated carrots exhibited purple or yellow roots.
The flavor of a strawberry is influenced by the weather, the variety, and the stage of ripeness when harvested. They are the first fruits to ripen during the spring and are the only fruit to adorn their seeds on the outside; containing nearly 200 seeds each on average.
Originally, purple carrots were used by Afghan royalty as a clothing dye. Today, researchers are investigating the carrots as a potential source of natural food coloring. Purple carrots are given this rich color from anthocyanin, a powerful antioxidant that is also responsible for the purple-red pigment in raspberries, blueberries, and red grapes. It is said that purple carrots contain up to 28 times more anthocyanins than their orange counterparts.