Kirapika Strawberries
Estimated Inventory, lb : 0
Description/Taste
Kirapika strawberries vary in size depending on growing conditions, but are typically large, weighing around 40 grams. The variety has an elongated, conical shape, tapering from curved, sloping shoulders to a pointed tip. The fruit’s skin features vibrant shades of crimson to dark red, and the surface is smooth, taut, and glossy, dotted with many tiny oval seeds ranging from red to yellow-green. These seed-like specks are called achenes. Kirapika strawberries are topped with a matte green, leafy cap, and underneath the surface, the flesh has a pale red hue. The flesh is solid, free of a hollow center cavity, a trait considered unusual in larger strawberries. The flesh is also firm, aqueous, tender, and succulent. Kirapika strawberries emit an aromatic, sweet, and fruity, berry-like scent. The variety has high sugar content, measuring 9 degrees Brix or greater, combined with low acidity, creating a sweet, fruity taste.
Seasons/Availability
Kirapika strawberries are available in Japan in the winter through spring, typically from November to May. The variety experiences a peak season in January through April.
Current Facts
Kirapika strawberries, botanically classified as Fragaria × ananassa, are a Japanese variety in the Rosaceae family. The sweet, pigmented fruits were commercially released in the early 21st century and are a rising cultivar of the Shizuoka Prefecture. Beni Hoppe and Akihime strawberries have historically been the prominent varieties in Shizuoka, but both types have experienced commercial setbacks due to specific characteristics. Kirapika strawberries were bred as an improved variety over both Beni Hoppe and Akihime and are known for their sweeter taste, high yields, early harvest, and firmness, allowing them to be easily transported. The variety arrives in markets just before Christmas, and is sought as a premium fruit for desserts, gifts, and celebratory occasions. Kirapika strawberries are cultivated in smaller quantities than Beni Hoppe but are slowly gaining popularity as growers shift to the strawberry. The variety has a seasonal, limited distribution in Japan and is used in a wide array of fresh and cooked culinary preparations.
Nutritional Value
Kirapika strawberries have not been extensively studied for their nutritional properties. Strawberries, in general, are a source of fiber to regulate digestion and contain vitamins B, C, E, and K, which strengthen the immune system, contribute to energy production, protect cells against free radical damage, and assist in faster wound healing. Strawberries also provide minerals in varying amounts, including calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc. These minerals help the body balance fluid levels, support bone and tooth development, and build red blood cells. The red pigments in the skin and flesh indicate the presence of anthocyanins, antioxidants that reduce inflammation and support overall bodily health.
Applications
Kirapika strawberries have a fruity, sweet flavor suited for fresh and cooked culinary preparations. The variety is primarily consumed out of hand, and it is recommended to eat the fruit from the top to the tip, as the tip is the sweetest portion. This allows the sweetest part of the strawberry to be consumed last, savoring the flavor. Kirapika strawberries are also sliced and tossed into salads or mixed into fruit medleys. The variety is sometimes used as a garnish over pancakes, French toast, and Danishes, or layered into parfaits. In Japan, Kirapika strawberries are enjoyed dipped in condensed milk as a sweet treat. They are also candied whole on skewers, stuffed into daifuku, which is a mochi-based dessert, or added to cream sandwiches. Beyond serving the fruits whole or sliced, strawberries are blended into milk, smoothies, shakes, and juices. Kirapika strawberries are also incorporated into several popular desserts throughout Japan, favored for their mostly red-colored flesh. The strawberries can be placed on top of cakes as edible decorations, and popular recipes include cheesecakes, shortcakes, sponge cakes, and cream cake rolls. Kirapika strawberries are also layered into mousse, sliced for tarts, cooked into crisps and crumbles, or topped over Mont Blanc. While less common, strawberries are occasionally simmered into preserves and jams or cooked into sauces for drizzling over roasted meats and desserts. Kirapika strawberries pair well with fruits like blueberries, peaches, and citrus, herbs such as mint, basil, and rosemary, and flavorings like cinnamon, vanilla, chocolate, and brown sugar. Whole, unwashed Kirapika strawberries should be immediately consumed for the best quality and flavor. The fruit will also keep for a few days when stored in a plastic bag in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Kirapika strawberries were named in a public contest held by the Brand Strategy Subcommittee in Shizuoka. The subgroup is part of the Shizuoka Strawberry Strategy Council, a collective of government agencies, strawberry producers, and agricultural organizations established in 2013 to promote and develop the prefecture's strawberry industry. Kirapika was chosen based on public feedback and research conducted by the University of Shizuoka in partnership with the subcommittee. The name Kirapika embodies the strawberry’s glittering, sparkling, or dazzling appearance, often described as having a jewel-like shine, and its sweet, fruity aroma.
Geography/History
Kirapika strawberries are native to Japan and were developed in the Shizuoka Prefecture through the Shizuoka Prefectural Agricultural and Forestry Technology Research Institute. The variety was created through nine crossings beginning in the early 21st century using the prefecture’s signature strawberries, Akihime and Beni Hoppe, in its lineage. In 2009, a cross was made using a line called 05-2-5 as the seed parent and Shizuoka No. 1 as the pollen parent. Ten selections were chosen from this cross, and in 2010, these ten were evaluated for specific improved traits. In 2011, a line known as 09-2-8 was chosen from the ten, and later, in 2013, it was designated as Shizuoka No. 15. Throughout the breeding process, it is estimated that over 280,000 plants were produced to eventually select one for commercial production. Shizuoka No. 15 was officially registered in 2014 and recognized as a new cultivar in 2017. The variety was branded under the marketing name Kirapika to increase consumer appeal and became a signature strawberry of Shizuoka Prefecture after its release. Today, Kirapika strawberries are grown exclusively in Shizuoka Prefecture and sold in limited quantities in the Shizuoka and Aichi Prefectures. The variety is also occasionally offered through high-end retailers in Tokyo.
