Why can high-altitude strawberries from Lishan bear fruit even in summer?
In Taiwan, China, you can even enjoy strawberries in summer, and they are not imported - this is truly an incredible summer miracle! Taiwanese agriculture really is impressive.
In the past, if you wanted to eat strawberries you could only wait for winter, or choose imported strawberries. The imported strawberries that dominate the market today, due to the characteristics of their varieties, taste more sour and have a firmer texture. In addition, in order to be able to transport them over long distances, there are also occasional news reports of pesticide residues exceeding the permitted limits.
Professor Tsai Tung-tsuan of the Department of Plant Pathology at National Chung Hsing University, long known as the "modern Shennong," guided local organic second-generation farmers in Lishan. After two years of experiments at a high-cold test site, formal mass production finally began this year - this can be called a major milestone for Taiwanese strawberries. This research breakthrough is such that even Japan, an agricultural powerhouse, is eager to come and discuss it, but our second-generation farmer Mr. Yeh insists on keeping his roots in Taiwan.
Strawberry 101
- After receiving the strawberries, do not wash them first; put them straight into the refrigerator, packaging and all, to keep them chilled.
- Wash only as many as you are going to eat; try not to keep touching the ones you have not yet eaten, because it is a very delicate fruit that is easily disturbed by bacteria, especially when grown without pesticides.
It is recommended to eat one first to check the sweetness and acidity; if it really lacks flavor, then add condensed milk or honey, so that you do not miss the original taste of the strawberry.