Strawberry tree honey: a bitter and characterful honey, perfect for connoisseurs

Strawberry tree honey is one of the most distinctive and recognisable varieties in Italian beekeeping. It is produced exclusively in specific Mediterranean areas where bee activity continues into autumn and winter. The strawberry tree (Arbutus unedo) is an evergreen plant typical of Mediterranean scrubland, flowering between October and November, which allows honey production only in selected regions such as Sardinia, Sicily, Tuscany, Lazio, Campania, Apulia and Abruzzo.

At the time of harvesting, strawberry tree honey is liquid and dark in colour. It is, however, known for its rapid natural crystallisation, during which the texture becomes solid and creamy and the colour appears lighter. This natural process does not affect its sensory characteristics. Those who prefer a more fluid consistency can gently re-liquefy the honey by warming it at a temperature below 38°C, for example using a water bath.

From a sensory point of view, strawberry tree honey is intense and persistent. On the nose it releases a pronounced, pungent aroma, while on the palate it stands out for its strong bitter and astringent component. The aromatic profile is complex, with notes recalling coffee, bitter cocoa and rhubarb. It is a honey with a bold personality, designed for those who appreciate decisive and unconventional flavours.

In the kitchen, strawberry tree honey pairs well by analogy with bitter vegetables such as artichokes and cardoons, or by contrast with sweet and rich cheeses. It is particularly appreciated in coffee, where the bitterness of the honey harmonises with that of the beverage without overpowering its aroma. It is also well suited to intense herbal teas, tonic drinks and smoothies made with sweet fruit.

Processing

This honey has been delicately collected from the hives with a strict adherence to natural processes.

• Direct Harvest
• Centrifugal Extraction
• No excessive filtration
• No significant processing
• No heat treatment for preservation
• Any crystallization phenomena are natural

Any manipulation by the beekeeper is limited to preserving the original characteristics and maintaining all the properties of natural honey, preserving freshness, nutrients, and authenticity.

Ingredients

100% Honey (Italy).

Nutritional Information

Average values per 100 g of product:

Source: Swiss Nutritional Values Database for flower honey.

*) The monosaccharides fructose and glucose account for nearly all sugars in nectar honeys and about 70% in honeydew honeys (Source: Wikipedia).

Images: Strawberry tree flower and fruit by Luis Fernández García, CC BY-SA 4.0, via Wikimedia Commons.

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Allergy Info

Unless specifically indicated in the description, this product does not contain any substances that could cause allergies or other adverse reactions based on Annex 6 of the Ordinance of the FDHA on Food Information (OFI).

Allergies related to bee products

Although scientific evidence is still insufficient to confirm it, recent observations have noted that certain types of honey, particularly local ones, might help alleviate allergy symptoms. Honey itself does not cause allergic reactions, but it can carry triggers such as pollen, bee venom, or fructose. Although statistically rare, allergic reactions to honey consumption do occur in a small portion of the population. The higher the quality of the honey, the less likely it is to trigger allergic reactions.

In case of doubts about the possibility of triggering an allergic reaction with honey, it is advisable to start with a small amount, gradually increasing it in the absence of reactions.

The symptoms of a possible allergy after taking honey occur almost instantly and are: generalized itching, unpleasant sensation in the mouth, sore throat, swelling, abdominal pain, cough, vomiting and diarrhea (nausea), angioedema, asthma.

In the presence of one or more of these symptoms related to the intake of honey, we invite you to immediately stop taking the product and contact your doctor for any anti-histamine therapy.

For more information, we recommend reading the information from the aha! Swiss Allergy Center:

• Food allergy
• Food intolerance
• Pollen allergy
• Insect venom allergy

Last update: 20.09.2024/IB

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Diabetes Info

Honey is very similar to sugar in quantity of simple sugars, calories and glycemic index. This similarity makes it difficult to control blood sugar in a similar way to white sugar. Compared to the sucrose of cooking sugar, honey brings a greater variety of sugars such as maltose, sucrose, glucose, fructose and dextrose together with vitamins and minerals. The latter are very useful substances for the person's organism.

All in all honey is preferable to sugar. It consists mainly of fructose, which has a higher sweetening power. This allows to obtain the same degree of sweetness with a smaller quantity of sweetener. This is a significant advantage for those who suffer from diabetes and have to deal with blood sugar.

For the diabetic, honey is a food to be used in moderation by calculating the overall glycemic load of the meal in which it is taken. Compared to sugar that has a glycemic index of 61, that of honey is 55. Before consuming it, it is advisable to correctly calculate your glycemic load (ingestible quantity). Although lower than that of sugar, the glycemic index of honey is all in all still quite high. For this reason, it is recommended to add it very sparingly in the diet of someone who is diabetic.

In conclusion, both honey and sugar have a high glycemic index. This means that neither is suitable for habitual consumption by those with diabetes. Honey can be consumed within certain limits by a diabetic, but always and in any case occasionally.

For more information, we recommend reading the information of the Swiss Diabetes Association.

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