Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / France
🔖 Certification： -
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Origin
Released in 1976 by agronomist Georgette Risser at INRA Montfavet, near Avignon, after more than a decade of crossing Belrubi and Favette. The name comes from the garrigue — the dry Mediterranean scrub around the research plots. It is a June-bearing (non-remontant) cultivar: one concentrated spring crop, not year-round flushes.
Where it is grown
France is the home market: Lot-et-Garonne / Aquitaine, Périgord, Loire, Brittany, Provence and peri-urban tunnels. Together with similar elongated types (e.g. Ciflorette), Gariguette has held a large share of French strawberry sales and gained Label Rouge quality recognition (with Ciflorette) in 2009. Yield is modest compared with industrial Spanish berries; flavour is the selling point.
Appearance
Medium size (often around 10 g each; larger fruit exists). Distinct long conical / oblong shape, not the round supermarket berry. Skin bright vermillion to orange-red, glossy, with visible achenes. Flesh tender, juicy, moderately firm — melts rather than crunching.
Flavour
Intense strawberry perfume, sometimes compared with woodland strawberry. Sweet-tart balance: acidity is noticeable and clean, sugar often about 7–9° Brix at commercial pick (can climb with sun and cool nights). Weather swings the balance: more sun + cool nights → sweeter; hot nights → sharper. Not a bland “all-sugar” berry.
Season
Very early. South-west tunnels: late February–March start. Main shops: mid-March to June, peak mid-April to mid-May. Open-field more typically May–June. After that, later French varieties take over.
How to choose and keep
Pick fully red, fragrant punnets; pale tips mean underripe. Avoid wet, crushed or dull fruit. Eat within 24–48 hours. Refrigerate unwashed in a single layer; bring to room temperature before eating. Do not wash until serving.
Uses
Best raw, with a little sugar, crème fraîche or fromage blanc. Classic French pastry: tart, charlotte, with vanilla custard. Fruit salad, short maceration, Champagne pairing. Cook briefly only — heat kills the perfume. Hong Kong note: air-freight luxury fruit if it appears; treat like ripe Amaou — same-day eating.
Nutrition
Typical strawberry: low calorie (about 36 kcal/100 g), source of vitamin C (French sources often cite around 60 mg/100 g), water-rich, some fibre. Eat soon after purchase; vitamin C fades with storage.
Vs common types
Longer and more aromatic than most Spanish winter berries; softer and more acid-bright than many Japanese large dessert cultivars (Amaou, Tochiotome). Closer in spirit to a perfume-first European spring berry than to a shipping apple-crisp strawberry.
🥗 Product Recipe (English)：
Google Recipe 🔍 :
English CookPad 🍳 :
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