A rare twist on Texas tradition, these pale berries are turning heads—and taste buds—in the heart of strawberry country.
Most Texans know Poteet as the Strawberry Capital of the state—a place where spring brings red, juicy berries and one of the best-loved small-town festivals around. But tucked among the traditional harvests, something unexpected has begun to grow: strawberries that stay white. With skin as pale as a peach blossom and a sweet-tart taste that hints at pineapple, these rare fruits are catching the attention of chefs, home gardeners, and curious eaters alike.
What Are White Strawberries?
These aren’t underripe berries—they’re a different variety altogether. Most white strawberries grown in the U.S. are either pineberries, a hybrid between Fragaria chiloensis (native to Chile) and Fragaria virginiana (native to North America), or Japanese cultivars like Shiroi Houseki (which means “White Jewel”).
Pineberries first gained attention in Europe around 2010 and have slowly made their way into U.S. specialty markets. Their tropical flavor, often described as a cross between strawberry and pineapple, has turned them into a favorite among pastry chefs and adventurous fruit lovers.
Why Grow White Strawberries in Texas?
While growing strawberries in Texas isn’t new, growing white ones is a much more delicate operation. The fruit bruises easily, doesn’t ship well, and requires careful management of soil, water, and sun exposure. But Texas growers have some advantages—especially in and around Poteet, where sandy loam soils, long sunshine hours, and a strong strawberry-growing tradition offer a solid foundation.
According to Texas A&M AgriLife Extension, strawberries are one of the few fruits suited to most of Texas, but they require proper drainage and protection from heat. White varieties, with their lower chill-hour needs, can sometimes fare better in warmer climates than standard June-bearing strawberries, as long as the grower has a good handle on irrigation and pest management.
Local Flavor: From Festival to Farm Stand
Every April, the Poteet Strawberry Festival draws tens of thousands of visitors to celebrate the region’s iconic crop. Learn how the festival became a statewide tradition →
While most of the berries featured are traditional red varieties, a handful of growers have started testing small rows of pineberries, either in raised beds or under shaded high tunnels. They're not yet common enough to headline the festival—but they’re becoming a whisper of what's to come.
If you frequent farmers markets in San Antonio, Austin, or the Hill Country, you may see them offered in small clamshells or bundled into CSA boxes from creative growers. These aren’t mass-market fruits—you’re more likely to find them from farms experimenting with direct-to-consumer sales, chef partnerships, or high-margin specialty crops.
What Do They Taste Like?
The flavor of a white strawberry is often described as sweeter and less acidic than red varieties. Some compare it to pineapple, pear, or even candy. Their aroma is intense—almost floral—and they’re best enjoyed fresh, sliced into desserts, or even muddled into cocktails. Because they’re so delicate, you’ll rarely see them at grocery stores. If you do, expect a steep price—and a short shelf life.
A Niche Crop with Big Potential
While still rare, white strawberries reflect a broader trend: small farms turning to specialty crops as a way to survive and stand out. In a saturated market dominated by imports and big box pricing, white strawberries offer something different—both for customers and growers. They’re also a strong candidate for agritourism: imagine a spring U-pick day where guests get to taste both red and white berries side-by-side.
At Delve, we’re watching this trend closely. We don’t yet offer white strawberry experiences, but we’d love to. If you’re a grower working with pineberries or similar varieties—or if you're a local food lover hoping to try them—let us know.
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