First blush of summer
The sunshine season is all about colour – and there’s no sight finer
than a bowl of vibrant, juicy strawberries
Leave strawberries in the sunshine
You should never eat strawberries straight from the fridge – the chill
will dull their flavour and fragrance. Leave them to warm in the sun
Say yes to sugar and spice
It’s also a good idea to macerate strawberries with sugar (and
perhaps a splash of wine) for an hour or so – it intensifies the flavour
and creates a perfumed syrup.
Think outside the box
The classic strawberries and cream combinations always work;
lemon, orange, vanilla, elderflower, black pepper, mint and basil will
all complement the flavour too. But it’s worth thinking outside the pudding box. The Italians use strawberries in a savoury risotto, made sweet and sour with a splash of balsamic vinegar.