Tips for Québec strawberries - and all others too

Summer is almost upon us (though you'd never know it these days with the change of weather and temperature). So, it's strawberry season again, this blog will give you some tips on how to conserve them and some tips on how to serve them too. Yes I am from Quebec so I have to preach for my region :), Quebec's strawberries are the sweetest I've ever had, bar none, so indulge me and read on, the tips will apply to all strawberries, no matter where they are grown.

Did you know that strawberries are a member of the rose family and that they're the only small fruit covered with seeds? Containing more vitamin C than an orange, a cup of strawberries is a very healthy choice.

How to choose

• Choose bright red strawberries that are fragrant and firm. Strawberries don't continue to ripen once picked, so partially green strawberries will stay that way.
• The smaller the strawberry, the tastier it will be.
• If strawberries are available in a clear plastic container, shake it gently to see if they move around. If they remain stuck together, one or more berries at the bottom of the container is probably moldy. If a container is wet, that's a sign to avoid it.

How to store strawberries

• Strawberries should be eaten within three days of purchase.
• Store them in the refrigerator in a paper-towel-lined, airtight container, each layer separated by a sheet of paper towel. Make sure you remove any spoiled strawberries.
• Don't wash strawberries until you're ready to use them. Avoid soaking them for too long after hulling, or water will seep in making the strawberries soft and tasteless.
• For maximum flavour, place strawberries at room temperature an hour before serving.

Gourmet tips

• Strawberries with balsamic vinegar is a marriage made in heaven! Combine between 750 mL and 1 L (3 to 4 cups) of halved strawberries, 30 mL (2 tbsp.) of balsamic vinegar, and 60 mL (¼ cup) of sugar, and leave in a bowl to macerate at room temperature for 1 to 2 hours. Season with pepper and serve as is or spooned over vanilla ice cream. (Psst!... you can replace the balsamic vinegar with your favourite liqueur and reduce the sugar by half. A classic).
• You can also combine strawberries with prosciutto as a crostini garnish. Add a bit of shaved parmesan, fresh basil, a dash of balsamic vinegar, some pepper, and you have a lovely sweet and sour canapé.
• As for salads, strawberries and arugula make an excellent pair. Toss with some honey vinaigrette, add some crumbled feta, and season with pepper. Simply delicious!
• Hooray for salsa! Combine equal quantities of diced strawberries and avocados. Add your favourite classic guacamole garnishes: red onion, jalapeño pepper, chopped fresh coriander, with lime juice, salt and pepper. Olé! 
• To prepare a quick strawberry coulis, purée 750 mL (3 cups) of cut strawberries, 30 mL (2 tbsp.) of sugar, and 15 mL (1 tbsp.) of lemon juice in a blender. Pass through a sieve and use the coulis to decorate desserts or sundaes. Add sliced strawberries to the coulis for garnishing pancakes, waffles, ice cream, pudding, or shortcake.
• Serving summertime cocktails on the terrace? Drop a strawberry into a glass of sparkling wine for a festive touch.
• How about some strawberry lemonade for the small-fry? Mix together 1 L (4 cups) of cut strawberries and 125 mL (½ cup) of sugar with the juice of 8 lemons. Simmer for 3 minutes, filter using a cheesecloth-lined strainer, and keep only the syrup. Chill and then add 1 L (4 cups) of water and ice cubes. Cheers!

COLOURFUL, FLAVOURFUL PAPILLOTE

Once you taste this colourful, flavourful papillote, you won’t be able to resist! Place some strawberries in foil wrap. Add a bit of sweetness in the form of maple syrup, caramel, pieces of chocolate (dark, milk, or white), or Graham wafer crumbs. To season, add some cinnamon, pink pepper, citrus zest, or fresh herbs (tarragon, basil, or even mint). When assembled, cook on a heated barbecue grill for about 5 minutes. For the most decadent of desserts, top with a scoop of ice cream right before serving!

 

In their simplest form, slice some strawberries and add chopped fresh mint, orange juice and zest, and top with coarse sugar crystals.

No more waste!

Are your strawberries starting to look a bit peaked? Quick – pop them in a skillet or into the freezer!

• Whip together a homemade jam in just 15 minutes. Reduce the strawberries with 125 mL (½ cup) of sugar, or to taste, and the juice of ½ lemon. Stir for 15 minutes, set aside to cool and then refrigerate. It will keep for 1 to 2 weeks in the refrigerator.
• To freeze whole or sliced strawberries, spread them in one layer on a parchment-lined baking sheet, freeze, and then transfer into freezer bags. Now you can use them (preferably frozen) all year round in smoothies, cakes, muffins, fruit sauces, and so on.

The above information was extracted from a local grocers in Quebec, called IGA.