"Strawberries are the superheroes of the berry family. They even wear their undies (seeds!) on the outside! They're hardier than raspberries, more tender than blueberries and won't stain your teeth like a handful of mulberries might. And plus, what other berry gets its own berth as an unofficial symbol of a grand slam, bobbing about on a cloud of cream at Wimbledon?"
"I had my own grand experience with this combo on the other side of London, when I swung by food writer Claudia Roden's place on my last visit. Claudia served a bowl of chantilly cream, some luscious early summer strawbs and a box of bikkies from the shops. Just when I thought she'd gifted me (and the world!) enough with that whole-orange cake, the simplicity and elegance of this spread reminded me of how to think laterally about entertaining."
"Speaking of lateral, between their garnet gloss and juicy yet taut tuchuses, strawberries don't only belong in your sweeties: they're a surprisingly good stand-in for tomatoes too. The two share many flavour compounds. In her book The Flavour Thesaurus, food writer Niki Segnit explains that in the mid-1990s Australian-born chemist Ron G Buttery and a team of researchers in California discovered tomatoes contain a chemical compound known as strawberry furanone."
Strawberries combine resilience, tenderness and visible seeds, outperforming some other berries in texture and convenience. Strawberries feature in classic pairings such as cream at Wimbledon and work well in simple, elegant spreads like chantilly cream with biscuits. Strawberries and tomatoes share flavour compounds, notably strawberry furanone, which contributes a tangy, jammy aroma associated with ripe strawberries and pineapple. Research identified strawberry furanone in tomatoes, and high concentrations can occur in homegrown summer tomatoes. Strawberries ripen earlier than tomatoes, making them a timely alternative for preparations that typically use tomatoes.
Read at www.theguardian.com
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