strawberry

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. Any of various low-growing plants of the genus Fragaria, having white flowers and an aggregate fruit that consists of a red fleshy edible receptacle and numerous seedlike fruitlets.
2. n. The aggregate fruit of this plant.
3. adj. Containing or having the flavor of strawberries.

Century Dictionary and Cyclopedia

1. n. The fruit of any of the species of the genus Fragaria, or the plant itself. The plants are stemless, propagating by slender runners (whence they are often called strawberry-vines), with trifoliate leaves, and scapes a few inches high, bearing mostly white-petaled flowers in small cymes, followed by the “berry,” which consists of an enlarged fleshy receptacle, colored scarlet or other shade of red, bearing the achenes on its exterior. About six natural species are recognized, though these are so variable as to make it possible that they all belong to one multiform species. F. vesca is common throughout the northern Old World and northward in North America. It includes the alpine strawberry, hautboy, and wood-strawberry (see below), was probably the first cultivated, and is the source of many artificial varieties, including the perpetuals. The Virginian or scarlet strawberry, F. Virginiana, is common eastward in North America, and in the more robust variety Illinoensis extends perhaps to Oregon. The achenes, which in F. vesoa are superficial, are in this species sunk in pits. It was the source of the famous Hovey's seedling, produced near-Boston about 1840, and later of Wilson's Albany (or simply Wilson's), whose production marked an epoch in American strawberry-culture. In Chili and along the Pacific coast from San Francisco to Alaska grows the Chili strawberry, F. Chilensis, a low stout densely hairy plant with thick leaves and large flowers, which has been the source of valuable hybrids in France and England. The Indian strawberry, F. Indica, peculiar in its yellow petals and tasteless fruit, is only of ornamental value. The strawberry was not cultivated by the ancients; its culture in Europe began probably in the fifteenth or sixteenth century. It is now grown in great quantities in Europe and North America for its delicious subacid fruit, which is used fresh for dessert, and also canned or made into jam, and affords a syrup for flavoring drinks, ices, creams, etc. The varieties, which are mainly or wholly from the first three species above named, are numerous and constantly changing. See cuts under flagellum and Fragaria.
2. n. The strawberry-blite, Blitum capitatum.

Wiktionary

1. n. The juicy, usually red, edible fruit of certain plants of the genus Fragaria.
2. n. Any plant of the genus Fragaria (that bears such fruit).
3. n. colour A red colour, like that of the fruit; strawberry red.
4. n. rare Something resembling a strawberry, especially a reddish bruise or birthmark.
5. adj. Containing or having the flavor of strawberries.
6. adj. Flavored with ethyl methylphenylglycidate, an artificial compound which is said to resemble the taste of strawberries.
7. adj. Of a red colour.

GNU Webster's 1913

1. n. (Bot.) A fragrant edible berry, of a delicious taste and commonly of a red color, the fruit of a plant of the genus Fragaria, of which there are many varieties. Also, the plant bearing the fruit. The common American strawberry is Fragaria virginiana; the European, F. vesca. There are also other less common species.

WordNet 3.0

1. n. any of various low perennial herbs with many runners and bearing white flowers followed by edible fruits having many small achenes scattered on the surface of an enlarged red pulpy berry
2. n. sweet fleshy red fruit
3. n. a soft red birthmark