Strawberry is widely appreciated for its characteristic aroma, bright red colour, juicy texture and sweetness. It is consumed in large quantities, either fresh or in prepared foods such as preserves, juice, pies, ice cream and milkshake. Artificial strawberry aroma is used in many industrialised food products.
Uses
In addition to being consumed fresh, strawberries can be frozen, made into preserves, as well as dried and used in prepared foods such as cereal bars. Strawberries are a popular addition to dairy products, as in strawberry-flavoured milk, ice cream, milkshakes, smoothies and yoghurts. Strawberries and cream is a popular dessert. Depending on the region, strawberry pie, strawberry rhubarb pie, or shortcake is popular. In Greece, strawberries are usually sprinkled with sugar and then dipped in Metaxas, a famous brandy, and served as a dessert.
Strawberries contain fisetin, an antioxidant that has been studied in relation to Alzheimer's disease and to kidney failure resulting from diabetes.
Now, for a recipe.
Fresh Strawberry Pie
Ingredients
Pie shells, baked: 2 (8 inch)
Fresh strawberries: two-and-a-half quarts
White sugar: 1 cup
Cornstarch: 2 tbsp
Boiling water: 1 cup
Strawberry flavoured gelatine: 1 (3 ounce) package
Method: In a saucepan, mix together the sugar and corn starch; make sure to blend the corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatine mix, and stir until smooth. Let the mixture cool to room temperature. Place the strawberries in baked pie shells; position the berries with the points facing up. Pour the cooled gel mixture over the strawberries. Refrigerate until set. Serve with whipped cream, if desired.
Sous Chef, Vivanta by Taj - Connemara
