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The trick to serving perfect strawberries

photo credit: Eduardo Deboni via photopin cc

photo credit: Eduardo Deboni via photopin cc

Strawberries that in gardens grow
Are plump and juicy fine,
But sweeter far as wise men know
Spring from the woodland vine.

Wild Strawberries by Robert Graves

It’s strawberry season again! Strawberries are pretty darn delicious any way you have em, but to bring out the full flavour try this tip I learnt while helping out on a strawberry farm.

These quantities work for a punnet or about two handfuls of strawberries.

  1.  Start at least an hour before you want to eat the strawberries.
  2. Cut them in sixths or quarters – you want bites small enough to pick up on a teaspoon, and plenty of surface area.
  3. Sprinkle with a little sugar – about a teaspoon (brown or white, granulated or fine, but not icing). This brings the juice out. (If you really object to adding sugar, you can also use stevia – it works quite well. Probably other granulated sweeteners would too.)
  4. Add a few squirts of lemon juice.
  5. Cover and leave for at least an hour. I usually put it in the fridge if it’s going to be more than an hour. The fruit will be softer and juicier when you return.

Serve with fresh cream or yoghurt (sweetened accompaniments like ice cream can make the strawberries taste too tart so cream is a safer option).

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