White strawberries, with their pale hue and unique flavor, are more than just a visual novelty — they’re the result of fascinating science and selective breeding.
Unlike their red counterparts, white strawberries owe their color to a genetic mutation that prevents the production of anthocyanins, the pigments responsible for red and purple tones in many fruits.
One well-known variety, the Japanese Pineberry, has a distinctive pineapple-like flavor and is cultivated from a South American species of strawberry, Fragaria chiloensis.
These strawberries contain a recessive gene that turns off the red pigment, allowing their creamy white flesh and red seeds to shine through.
The absence of anthocyanins doesn’t mean they lack nutrients; in fact, white strawberries still pack essential vitamins and antioxidants.
Scientists have taken a keen interest in these berries, studying the genetic pathways that control color and flavor development in strawberries.
Understanding how these genes function not only helps in cultivating new varieties but also in improving disease resistance and shelf life.
Some people allergic to red strawberries find they can safely eat white ones, likely due to the lack of the Fra a1 protein associated with strawberry allergies.