THE strawberry, a member of the rose family, has grown wild for centuries in both Europe and the Americas. But it was not until the Middle Ages that is was cultivated, and with cross-breeding became the strawberry that we know today.
Its association as a fruit of temptation and love stems from Greek mythology. On the death of her mortal love Adonis, the goddess Aphrodite wept tears that fell to the ground as small red hearts: wild strawberries.
The UK's temperate climate mean
s we grow some of the best strawberries in the world, and there are plenty of opportunites to pick your own. Strawberries stop ripening when they are picked, so should be dark red, with fresh green leaves and stalks, without any signs of mould and slightly firm to the touch. They contain an extremely high level of antioxidants and vitamin C (less than 100g will provide your RDA) as well as being low in calories and free of cholesterol and fat.
1 Strawberry daiquiri 5 large strawberries; 1 tbsp lime juice; 1 tsp sugar; 45ml white rum; 6 ice cubes, crushedBlend all the ingredients for ten to 20 seconds. Serve in a chilled cocktail glass garnished with a slice of strawberry.
2 Chocolate-covered strawberries 400g chocolate, milk, plain or mixed; 20g butter; 450g strawberries, with leavesInsert toothpicks into the tops (stem ends) of the strawberries. In a double-boiler or a Pyrex bowl sitting inside a pan of boiled water (filled to a level not quite touching the bowl), melt the butter, followed by the chocolate broken into squares (this is easiest done by bashing with a rolling pin, still in its wrapper). Stir until the chocolate has melted and combined with the butter into a smooth, glossy mixture. Remove from the heat and insert the strawberries three-quarters of the way up, using the toothpicks as handles. Either lay the fruit on greaseproof paper to cool or stick the toothpicks in a polystyrene block. Once cooled, take out the toothpicks, serve and eat using the stalks.
3 Easiest strawberry jam 600g hulled strawberries, halved; 675g sugar Put the strawberries in a large, heavy-bottomed stainless steel pan and add 225g of sugar. Bring to the boil and bubble for four minutes, stirring gently every so often without breaking the fruit too much. Add another 225g of sugar and boil again for four minutes. Add the final 225g of sugar and boil for three minutes, then remove from the stove and allow to cool, stirring occasionally. Pour into sterilised jars and seal.
4 Fresh strawberry custard tart 100g plain flour; 100g granulated sugar, divided; 1/4 tsp baking powder; 75g butter, cut into 1cm cubes; 1 egg yolk; 250ml sour cream; 1 tsp vanilla extract; 750g large whole strawberries, hulled; pinch grated lemon zest; fruit glaze (made by heating up 2 tbsp redcurrant jelly with 2 tbsp water until syrupy, then left to cool)Preheat the oven to 200°C/gas 6. In a food processor, combine the flour, 50g of sugar and the baking powder. Pulse once or twice. Add the butter in three lots and process until the butter is incorporated and the mixture is reduced to small crumbs (it will not form a ball). Pour the crumb mixture into a 23cm loose-bottomed tart tin. Press the crumbs gently over the bottom and up the sides, approximately 4mm thick. Do not pack the mixture down too firmly. Bake for ten minutes.
Meanwhile, combine the egg yolks, sour cream, remaining sugar, vanilla extract and lemon zest.
Remove the crust from the oven and pour the sour cream mixture into the hot crust. Return to the oven for ten minutes, then remove and allow to cool before refrigerating until serving time.
When ready to serve, arrange whole strawberries on top of the custard, then lightly brush the strawberries with the fruit glaze. To serve, lift the tart from the side of the pan and place on a serving dish or cake plate.
5 Strawberries with mozzarella and basil drizzle Basil drizzle: 185ml olive oil; 6 basil leaves. 500g strawberries, hulled and sliced; 1 tbsp sugar; 4 mozzarella cheeses, each cut into 1cm slices; balsamic vinegar; small basil leavesIn a blender, whizz the oil and basil until smooth, then cover and refrigerate to let the flavour develop. In a bowl, mix the strawberries and sugar together and set aside.
Arrange a mozzarella ball, overlapping the slices. Spoon strawberries around it and drizzle over two tablespoons of basil oil and half a teaspoon of balsamic vinegar. Garnish with a small sprig of basil leaves.
