Strawberry
The strawberry is a juicy, sweet summer fruit with a fresh fragrance and a gently tangy edge. It’s delicious eaten as it is, and just as good in desserts, breakfast bowls, salads and sauces.
Latin name: Fragaria × ananassa
Origin: cultivated hybrid (developed in Europe, 18th century)
Height: around 15–30 cm
Flowering period: April–June
Lifespan: perennial
Description
What we call a “strawberry” in the kitchen comes from a low-growing plant in the rose family. Botanically, the red part is an accessory fruit: the true fruits are the tiny “seeds” on the outside. There are many varieties, from extra-sweet to more aromatic and slightly sharper, with differences in size, firmness and scent.
In the kitchen
Strawberries taste sweet, fruity and perfumed, with a light freshness. They pair beautifully with cream, vanilla, mascarpone and yoghurt, but also with basil, mint, lemon, black pepper, balsamic vinegar and dark chocolate. In season (typically late spring to summer), they’re at their best: ripe, fragrant and full-flavoured. They’re also excellent in savoury dishes, such as salads with soft cheese or as a quick salsa alongside grilled food.
Storage & preparation
Store strawberries unwashed in the fridge, ideally in a container lined with a little kitchen paper to absorb moisture. Wash them only just before eating and remove the green tops afterwards so they don’t soak up water. For more aroma, let chilled strawberries sit at room temperature for 10–15 minutes before serving. Strawberries freeze well: hull them, pat dry, freeze on a tray, then transfer to a bag or box. Thaw in the fridge or use straight from frozen in smoothies and coulis.
