Nine unusual and delicious ideas for strawberries

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4 days ago

The arrival of British strawberries is one of the most delicious signs that summer has begun. And this year, berry lovers are in for a treat: it's shaping up to be an exceptional season. According to Sandy Booth, CEO of New Forest Fruit Co – a key supplier for Sainsbury's – the sunny weather has worked wonders. 'With the recent spell of sunshine, our strawberries are ripening at a faster rate than usual, not only giving us a bumper crop but also yielding fruit with enhanced sweet and juicy flavours due to the cooler nights, after long sunny days,' he says.
More than 30 varieties are grown across the country, but most supermarkets either don't list the variety on the label or default to the reliably firm and sweet Elsanta.
Look a little further and you'll find other cultivars, such as the aromatic Eve's Delight from Kent (currently at M&S for £8.33/kg). But if you're simply planning to slice and serve with cream, save a few pence and pick up a punnet of Waitrose's 'wonderfully wonky' but fabulously sweet berries (£7.20/kg).
But why stop at cream? Piled onto a pavlova, muddled in a jug of Pimm's or stirred through an Eton Mess are just a few of the strawberry's starring roles; there's no shortage of ways to enjoy this year's giant, juicy berries, as you'll discover below.
A quick note before you tuck in: to enjoy strawberries at their best, store them properly. Don't wash them first – simply refrigerate in their original container, or, if they came in a paper bag, transfer to a shallow bowl lined with kitchen paper. For full flavour, bring them to room temperature at least an hour before serving.
These make a fab addition to a charcuterie board and the leftover juices can be whisked with olive oil for a zingy salad dressing.
Hull and halve 400g strawberries and place in a jar. Warm together 150ml white wine vinegar, 75ml water, 3 tbsp caster sugar. Add your choice of whole spices, such as a sprinkle of pink or black peppercorns, a couple of star anise, cracked cardamom pods or a pinch of chilli flakes. Stir until the sugar dissolves then pour over the strawberries. Leave to cool to room temperature then chill until ready to serve. Keep chilled and eat within two days.
For a surprisingly wonderful flavour match, swap the cherry tomatoes in your traditional tricolore salad for sweet and juicy strawberries.
Or to make delicious pre-dinner nibbles to serve alongside a glass of summer spritz, thread small or halved strawberries, mini mozzarella and basil leaves onto cocktail sticks and finish with a drizzle of balsamic glaze.
Butter two slices of brioche bread and make a sandwich (butter on the outside) with goat's cheese and sliced strawberries. Season with chilli flakes, black pepper and a drizzle of honey if you fancy it, then toast in a panini press or frying pan until crunchy and golden brown.
For neat and speedy removal, gently push a straw, preferably a thin metal or reusable plastic one, through the tip of the strawberry. The calyx will simply pop out of the top.
Place 400g halved strawberries, 2 tsp sumac, 1 tsp vanilla extract, 2 tbsp caster sugar and 4 tbsp water in a small heatproof dish. Stir well then roast or air fry at 200C for 15-20 minutes until softened and bubbling but still holding their shape. Wonderful served with yoghurt for breakfast or ice cream for pudding.
Homemade creamy strawberry ice lollies need only three ingredients and an overnight stint in the freezer (no additives or emulsifiers in these, thank you). Hull and halve 300g strawberries and blend with 170g condensed milk and 100ml milk until smooth. For seedless lollies, strain the mixture, otherwise pour into 6 ice lolly moulds and freeze overnight.
For a pretty summer salad, toss together halved strawberries, diced or sliced ripe avocado and some baby spinach leaves. Crumble in a little feta, add a few slivers of red onion then dress with a honey-mustard vinaigrette.
Thoroughly dry the strawberries by patting with kitchen paper then remove the hull. Push in a cocktail stick then freeze the strawberries in a single layer. Dip the frozen strawberries into melted white chocolate, using the stick to shake off any excess. Once all the strawberries are coated, return to the freezer until fully set then repeat with a layer of milk or dark chocolate then slide out the sticks. Serve frozen.
Roughly chop 12 large strawberries and 2 limes and muddle together in a jug with two tablespoons of white sugar and few fresh mint leaves. Stir in 400ml white rum, mixing well. When ready to serve, divide between 6-8 glasses, fill with ice cubes then top up with sparkling water.
Fill a blender goblet with hulled and halved strawberries (if you have any other berries such as raspberries or blueberries, add a few of those too). Break in a small banana then add a good splash of milk or coconut milk or water and whizz until smooth. Pour over ice and serve.
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