Ingredient Feature

Strawberry fields forever

June 9, 2015

We know– you can’t contain yourself either. Strawberries hit most most markets on the east coast and in the midwest US this week and the frenzy has begun. So break out your favorite fresh strawberry recipes, plan a trip to pick your own, stock up at the market, or hunt for them on your favorite menus – in salads, desserts, cocktails, and everything in between. Before you devour these nuggets of sweetness, get to know them a bit better: 

  • Wearing their hearts (or seeds) on their sleeves– Strawberries are the only fruit to have their seeds on the outside!
  • Not actually a berry! Because berries have their seeds on the inside.  Who would have thunk?
  • A rose by any other name- Strawberries are actually part of the rose family, and strawberry bushes do smell as sweet!
  • So berry popular– Americans eat an average of 3.5 pounds of strawberries each per year. Plus, a study of nine-year-olds showed that more than half picked them as their fave fruit. 

+ Tips for enjoying:

  • Picking: pinch the stem about half an inch above the fruit with your thumbnail and twist to sever.
  • Storing: don’t pre-wash. Store strawberries in the fridge — single layer on a dry paper towel in an air tight container.
  • Purchasing: Strawberries are on the Dirty Dozen list, meaning they absorb more pesticides than other produce. When possible, get organic strawberries that are either certified or from farms that use organic practices.

Adapted from: Food Republic and Strawberry Plants

Featured Strawberry Recipes from Foodstand Posts!

Strawberry + Coconut Pistachio Tart

eatrealfood Strawberry + Pistachio tart. Full recipe on eatrealfoodnyc.comHomemade

Ingredients: 1 cup raw pistachios; 1/2 to 1 cup of medjool dates (depending on how sweet you like it); 1/2 cup shredded coconut; 2 tbsp coconut oil; 1/2 bucket of strawberries (give or take); big handful of fresh mint; COYO (you could whip some coconut cream if you don’t have access to COYO)

Method: Throw all of the ingredients except the COYO and the strawberries into a food processor and mix until smooth.  Press into a 9″ tart tin and transfer to the fridge.  Slice the strawberries thinly and set aside.  Pull the base out of the fridge and spread a thin layer of COYO even on the top, then add the strawberries in any design you like. You have to act pretty fast with this step though as the base will start to “melt” if it is out of the fridge for too long.  Serve with an afternoon cup of tea.

Adapted from: eatrealfood 

Strawberry + Chèvre Ice Cream

Kenanhill Strawberry + goat cheese ice cream made with local, organic ingredients. Recipe on TGIF ūüôā #foodrevolutionday

Ingredients:1/2 lb strawberries; 1/4+ 1/8 cup honey, divided; 2 cups cream; 1 cup whole milk; 3-5 oz plain chévre (fresh goat cheese)

Method:  Remove hulls from strawberries and halve. Mash berries by either placing in a resealable plastic bag and mashing with the heel of your hand, or with a potato masher in a bowl.  Place mashed strawberries in small bowl and mix in 1/8 cup honey.  Step aside to macerate for at least 30 mins. In a medium saucepan, heat the cream and whole milk with remaining honey over medium heat. Stir until honey dissolves and mixture is almost to a boil. Remove from heat. Stir in 3-5 oz plain ch√©vre (to taste) until melted.  Pour mixture into a shallow bowl or dish. Allow ice cream base to cool for a few mins at room temperature.  Cover both the strawberries and base and place in the fridge for at least 1-2 hours or until completely chilled. Once cooled, mix strawberries (and all the juices!) into base.  Process according to your ice cream churn’s instructions. Remove ice cream from churn and freeze for 4 hours, or until solid. Garnish with fresh strawberries, mint leaves, or balsamic glaze and serve.

Adapted from: Kitchen 1204


Strawberry Cheesecake Sponge Cake

BellyRumbles This strawberry cheesecake sponge cake is just so pretty. Recipe can be found here 

Ingredients: For sponge cake: 8 eggs, room temperature; pinch of salt; 330g caster sugar; 360g self raising flour; 120ml milk; 40g butter; For strawberry puree: 500g strawberries, chopped; 110g caster sugar; For Strawberry Cheesecake filling: 500g Philadelphia Block cream cheese, room temperature; 500ml strawberry puree; 3 tsp gelatine powder; To decorate: 300ml of whipped cream; extra strawberries and flowers

Method: This recipe requires about 3-4 hours.  Full recipe at: BellyRumbles.

Adapted from: BellyRumbles

More Strawberries around Foodstand

shannonvittoria Strawberry Rhubarb Compote - thanks @nhoesterey17 for the tip! I followed your recipe and just added a few chopped strawberries to sweeten it up!

shannonvittoria Strawberry Rhubarb Compote Рthanks @nhoesterey17 for the tip! I followed your recipe and just added a few chopped strawberries to sweeten it up!

Simran Homemade strawberry shortcake with lemon curd and tangy rhubarb compote by Chef Shanna

Simran Homemade strawberry shortcake with lemon curd and tangy rhubarb compote by Chef Shanna

spotthefood Strawberry Hokkaido Milk Ice Pop

spotthefood Strawberry Hokkaido Milk Ice Pop

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