Unique in flavour, rich in iron

Deep red in colour, with a shape that’s unique and a flavour that’s difficult to put into words, strawberries are rich in vitamin C, as well as iron and other minerals. This versatile fruit can be eaten fresh or served in a variety of different ways in recipes from drinks and puddings to cakes and pastries,
says Harkiran Sodhi

TILL just a few years ago, strawberries were a luxury fruit, something you gorged your fill on when you went abroad but rarely saw grown locally. Thankfully, not only has this beautiful looking and tasty fruit captivated the Indian taste but is also being grown locally and, therefore, is available at rather affordable rates.

Deep red in colour, with a shape that’s unique and a flavour that’s difficult to put into words, strawberries are rich in vitamin C, as well as iron and other minerals. This versatile fruit can be eaten fresh or served in a variety of different ways in recipes from drinks and puddings to cakes and pastries...

Wild strawberry plants, bearing tiny fruits, are native to temperate regions and have been picked for food since antiquity. Cultivation of the strawberry as a garden plant began in 13th century France. Two native American species, F. chiloensis and F. virginiana, were introduced in Europe,and their hybridisation produced the many modern varieties of large, cultivated strawberries. The large-sized strawberry was originally cultivated in Europe in the 18th century, and the 19th century saw climatically suited strawberries being cultivated in other countries. Strawberries are now grown in almost every part of the temperate world, and new varieties have been developed to meet differing geographical and climatic conditions.

Runners also called this fruit ‘stayberry’ a name that came about due to its ability of self-propagation. Most strawberry plants flower in the spring and develop fruit in about five weeks. Some strawberry varieties, however, are "even bearing", in other words they give two crops in a year, a spring and a late summer or fall crop.

As a crop, strawberries are popular as they grow well on a variety of soils and have a low fertiliser need as compared to many other crops. However, they have a downside as they are very susceptible to drought, and to cultivate the plant successfully a soil with high moisture content as well as a well-planned out watering system is needed. In a commercial establishment, strawberry plants are usually kept on for four to five years after which fresh plants have to be planted. The number of plants planted per acre could vary from 7,000 to 17,000.

As strawberries are a highly perishable fruit, these are handpicked, sorted by size, and then boxed for sale. A cool, dry storage area is required for the strawberries to be kept even for a short period. Grown throughout the USA and Canada, Europe, the UK, Poland, Bulgaria, Africa, Australia, New Zealand, Japan and, of course, India, strawberries are a popular fruit wherever they are available. From simply being washed and eaten fresh, or sliced with sugar sprinkled over it to being used as a dip — be it chocolate, powdered sugar or then cream cheese dips, strawberries are used whole or sliced as toppings on cereals, ice creams, cakes, puddings, tarts etc. Whole, sliced, or slightly crushed strawberries also find use in dairy, fruit punch, carbonated soft drinks and even alcoholic beverages.

Glazed, fresh strawberries are used as pie fillings, and they are also mixed into cake batters, gelatines, salads and milk shakes. The strawberry shortcake made of fresh strawberries, sponge cake and whipped cream is a famous traditional all-American dessert.

Nutritionally, the popularity of strawberries is also attributed to the fact that they are valued as a low-calorie carbohydrate as well as a high source of vitamin C and fibre. Though strawberries are often used in liqueurs, they don’t make good wines as the wine tends to not age well and the natural flavour is lost.

No matter what you do with them, cut them, pulp them, and puree them, you really can’t go wrong with this special fruit.

The all-American strawberry milkshake: Makes — 1.5 pints; preparation time — 5-10 minutes; ingredients — 350 gms or 12 oz strawberries, 2 tablespoons caster sugar, 900 ml or 11/2 pints milk, 4 scoops vanilla ice cream.

Method: Place half the strawberries, sugar, milk and ice cream in an electric blender and blend for 20 seconds. Pour into a jug. Repeat with the remaining ingredients. Serve in tall glasses with straws.

Strawberry Fool: Serves 4-6 people; preparation time — 15 minutes; ingredients — strawberry puree 2 cups or 250 ml, caster sugar 1/4 cup or 60 gms, full cream (or heavy cream) 1 cup.

Method: To make the strawberry puree simply blend the washed and roughly chopped strawberries in a blender. Whip the cream with a hand beater or by hand till it is thick. Fold this into the puree. (Folding in means a light turning movement of the hand, where the wrist turns the spoon and the mixture in one direction only thereby capturing air into the mix and making it soft and fluffy). Pour the mixture into the container you want to serve it in and chill it for a few hours in the fridge. Remove just when you want to serve it.

Strawberry Bombe: Serves: 6; preparation time — 20 minutes; ingredients — 500 gm strawberries, 250 ml heavy cream, 30 gm icing sugar, 2 tblsp fruit liqueur, 1 litre strawberry or vanilla ice cream, whipped cream to decorate with.

Method: Place a 2 litre or 8 cup mould into the freezer. Puree strawberries to make 250 ml or 1 cup. Whip cream with the icing sugar until stiff. Fold in the fruit liqueur and pureed strawberries. Remove the mould in the freezer and quickly line it with ice cream. Fill the centre with the strawberry cream and cover the top with aluminium foil. Freeze until the mixture is firm. Tip mould over to serve and decorate with remaining strawberries and whipped cream.

This feature was published on April 4, 1999