Strawberries are not technically fruits from a botanical point of view. The ovaries are the yellow "seeds" (the real name is "achene" and a strawberry has an average of 200) outside. The pulp itself is an aggregate accessory fruit, simply put, it's just the part that serves only to hold the ovaries.

The Brussels sprouts are typically cooked by boiling, steaming, stir frying, grilling, slow cooking or grated in salad. But for a better taste, it is recommended to roast them. This common way of cooking helps enhancing the mix of sweet and bitterness they have to make them a great side-dish for meat. Another close way is to make them sauté in a wok.

The goldenberry has been cultivated by the Incas before being adopted in England in the 18th century and has since spread over the rest of the globe, even growing by itself in tropical countries. It is so easy to grow that it has even become an invasive species in some islands like Hawaii since it can grow between 0 and 3000m in altitude if the climate is hot and humid.

There are currently over 600 varieties of strawberries and they are one type of the approximately 6% of plants that exist with a male form and a female form. In most cases, the flowers appear hermaphroditic in structure, but function as either male or female.

To ensure even cooking throughout Brussels sprouts, buds of a similar size are usually chosen. Some cooks make a single cut or a cross in the center of the stem to aid the penetration of heat. Since they boil well, they are also very appreciated in hot pot.

Goldenberry is very sweet and can be used in fruity-based sauces or jams but also in pies, puddings, chutneys, jams and ice cream. They can also simply be eaten directly in salads or as dried fruits but beware, the calyx (the "lantern") is not edible. In Latin America, the goldenberry is often drunk as a smoothie or milk shake or simply used as a decoration for desserts.

Due to its high proportion of water (about 90%), the energy intake for 100 g of strawberries is on average 35 kcal (146 kJ). They are also rich in pectin, which is a beneficial dietary fiber for the transit and functioning of the digestive system. Finally, they are very rich in vitamin C and rich in vitamin B9 (folic acid) thus preventing the corresponding deficiencies.

Raw Brussels sprouts are composed with 86% water, 9% carbohydrates and 3% protein. In 100g, they supply high levels of vitamin C (102% of the Daily Value, helps the immune system and function as antioxydant) and vitamin K (169% DV, helps the coagulation and good shape of blood vessels), with more moderate amounts of B vitamins, such as folate and vitamin B6.

To enhance its food uses, hot air drying can be used to improve qualities of dietary fiber content, texture, and appearance of the goldenberry. According to nutrient analyses by the USDA, a 100 g serving is low in food energy (222 kilojoules or 53 kilocalories) and contains moderate levels of vitamin C, thiamin, and niacin.