Sublime strawberries
Though in botanical terms the strawberry is not considered a fruit, the fleshy receptacle that holds the plant’s ovaries is considered a fruit in culinary terms. A cup of strawberries (150g) contains about 50 calories and is a rich source of Vitamin C and flavanoids. Low in saturated fat, sodium and cholesterol the berries make a delicious treat without the guilt that goes with most luscious desserts.
Rachel Zammit Cutajar
When strawberries are good – and with the help of the Maltese sun they most definitely are – you don’t want to mess around with them too much. A punnet of their sweet perfection, along with a bar of excellent dark chocolate, is as good a way to finish a meal as any… or simply top with fresh cream and a sprinkling of sugar.
However, this can get a bit repetitive, and the season for strawberries is long. Strawberries can be prepared in advance in a marinade to preserve and deepen flavours. Try a mixture of freshly squeezed orange and lemon juice, with a little sugar. For a more grown-up version, substitute the juices for rose wine.
Strawberries Romanoff takes a similar idea, upping the alcohol content, using Cointreau instead of wine. Once the berries have sat with the booze, top up with slightly whipped and sweetened cream or Greek yoghurt.
It’s time for sundaes to make a comeback. Fill a half a glass with freshly chopped strawberries and top with ice cream and fudgy chocolate sauce that will be hit with anyone. For the sauce, warm a tin of evaporated milk (170g) with a large bar of good quality chocolate (a 200g bar of at least 50-60% cocoa solids) and a pinch of salt. Melt very gently but do not let it boil and then whisk together till smooth and glossy. Top with some freshly whipped cream and scatter with some lightly toasted mixed nuts for an extra crunch.
For a traditionally English Eaton’s mess, mash half the berries with a potato masher and macerate with a little sugar for half an hour or so until the juices begin to run. Fold with whipped cream and broken up meringue. To add a bit of a twist, scent with a few drops of rosewater.
For a more constructed version, don’t forget pavlova – a large meringue base smothered in whipped cream and topped with fruit (strawberries and kiwis make a great combination). If the heat is starting to get too much substitute the cream for a good vanilla ice-cream that has been allowed to soften enough to spread.
Try a lip-licking sauce for ice cream – take two punnets of strawberries (hulled and halved) and one of blueberries and squeeze over a little lime juice. Meanwhile, cook 100ml of honey together with two tablespoons of brown sugar, three tablespoons of dark rum and 75g of butter over a gentle heat until the butter has melted. Whisk together and then cool a little, tossing the berries into the sauce. Pour over a scoop of ice-cream for the easiest, most delicious dessert.
While strawberries are abundant, preserve them for the winter in luscious home-made jams that will bring a bit of warmth to the cold mornings ahead.
