You would be a fool to miss British strawberry deliciousness

IT’S (apparently) Summer and time to put strawberries at the top of your deelish order list.

As the humidity and warmer showers of rain set in, the farmers are starting to send us the crates of strawberries we all long for.

British strawberries are considered amongst the best, if not the best, in the world. Not far from London, Kent is one of the best strawberry growing regions to look out for the on the shelves. I’m even hearing about groups of mates hitting the countryside to go strawberry picking and making a very English day of it.

Rumors and reports say that strawberries have teeth whitening properties but we are going to stick to the culinary uses of this berry.

When looking for strawberries check the origin of the grower. Strawberries do not ripen after picking, so imported strawberries will be hard and have an undeveloped flavor.

Look for crisp green leaves at the base and a deep red color in the fruit. Check the bottom of the container for dryness and unbruised fruit.

The scent of the strawberries is the best indication the fruit is ripe. After all, strawberries are related to the rose family of plants.

The strawberry is a versatile fruit and has a number of uses. We make jams, chutney’s, tarts, cakes, smoothies, alcoholic cocktails and sweet and savory dishes with the delicate flavor. If you spot some plush bowls of the red gems on the market stalls, grab a bargain and make some jam to store for the cold months ahead.

Strawberry Fool

Wimbledon may be famous for strawberries and cream, but let me share with you another taste bomb of a dessert using the juicy ruby sensations.

The ‘strawberry fool’ is a favorite amongst the British and a staple on many menus in London’s restaurants. Simple but with the ripest and highest quality of strawberries, you will not be disappointed.

What you need for 4 mates:

• 450g of fresh strawberries
• 175g of icing sugar
• 750mlof double cream
• 500ml of plain yoghurt

What to do:

• Place a third of the strawberries in a food processor with the icing sugar and blend to make a purée. You may have to do this in batches.
• Chop the remaining fruit and place in a large bowl, sprinkle over the caster sugar and set aside.
• Whip the cream in a very large bowl until soft peaks have formed then stir in the yoghurt, chopped strawberries and the purée.
• Spoon into large bowls and refrigerate until ready to serve.