Strawberry Recipes

Heart-shaped strawberries look so beautiful, and when they're freshly picked and fully ripened, they taste wonderful. We eat fresh local strawberries almost every day during the couple of months when they're in season.

Now that strawberries are widely grown in polytunnels, the season has extended - but I still think the flavour has that special edge during the traditional season of June-early August.

ALL ABOUT STRAWBERRIES

• Strawberries are in season from June to August. At the height of the season they're widely available. Look for them at local greengrocers, farmers' markets or pick-your-own farms.
• Strawberries don't freeze well, because they collapse as they thaw. You can use thawed berries to make a puree that can be used in strawberry recipes later in the year.
• Nutritional experts believe that strawberries are as close as you can get to a perfect fruit. They're low in calories (27 in 100g), fat-free, but packed with nutrients, including vitamins and antioxidants which bring numerous health benefits. Eating just 5 strawberries gives you more vitamin C than an orange.
• Eat strawberries as soon as you can after they've been picked. The vitamin content drops quickly.
• Don't wash strawberries unless you absolutely have to. If they do need it, give them a brief rinse just before serving.
• When buying, or picking your own, look for berries that are ripe, but without soft or brown patches. They should look shiny and brilliantly coloured. Avoid any that are green or hard, or that look dry, dull or wrinkled. Check the underside of the punnet. If it has a tell-tale juice stain, then the strawberries at the bottom are crushed.
• Pick strawberries over and throw out any that are mildewy or rotten, as they'll contaminate the rest. Refrigerating ruins the flavour, and the strawberry aroma is easily picked up by other foods in the fridge. Store them somewhere cool, and eat as soon as possible.

STRAWBERRY RECIPES

• Strawberries are at their simplest served, raw with cream or crème fraiche. You can leave them whole, or slice them. The sweetest will need no extra sugar, but if they're slightly tart, add a sprinkling of caster sugar or drizzle with honey. They also marry well with other summer berries, especially raspberries. A squeezing of orange of lime juice is also good.
• For a special treat, try this Chocolate Covered Strawberry Recipe.
• Strawberry recipes: salads. Add a few sliced berries to a green salad, for flavour and colour. Dress with oil and balsamic vinegar. Or use a few sliced berries to decorate a wholegrain or rice salad.
• Use raw berries in these strawberry recipes for simple desserts. Use sliced strawberries in open tarts, or meringue nests, on top of whipped cream or thick yogurt. Sandwich them in cakes or shortbreads, again with cream or yogurt. Use them in a summer trifle.
• For a real taste of summer, use strawberries in a Summer Pudding. Use a mixture of summer berries as available: strawberries, raspberries, blackcurrants are all good. Prepare the fruit, and cook over a low heat with 85g (1/3 cup) sugar to 450g (2 cups) fruit for a few minutes until plenty of juice runs. Line a bowl with slices from a day-old white loaf, pour in the cooked fruit, top with more slices. Place a weight on top and refrigerate overnight. If you like this, try our Blackcurrant Recipes
• Strawberry puree is very versatile and quickly made. Simply whizz ripe berries in a food processor. You can use the puree to make sorbets, ice creams, mousses and fools. It's also good as a simple sauce, served over other sliced summer fruits, like peaches or apricots.
• Strawberries are wonderful in a Strawberry Smoothie. Whizz together 250g (2 cups) strawberries with 2 sliced bananas and 500g (2 ½ cups) live yogurt. Serve immediately.