Strawberries

They are the most popular berries in the world, and are associated with romance and seduction.

The myth being that the Goddess Aphrodite wept uncontrollably when Adonis died and her tears fell to the ground as small red hearts . . . or strawberries.

They were also considered a healthy food as long ago as 200 BC as the Romans used them for medicinal purposes, and years later a lady from Napoleon’s court was said to bathe in the juice of strawberries for their healing properties.

Personally, I would stick to eating them as the seeds would get everywhere. Besides, the nutritional qualities are plentiful.

Strawberries pack a powerful punch and pound for pound they contain more Vitamin C (ascorbic acid) than the citrus fruits, and one cup of strawberries would provide more than the recommended daily intake. They are low in calories and high in fibre, folate, potassium and antioxidants all of which provide natural means of reducing heart disease, high blood pressure and some cancers.

Nowadays, strawberries are available year-round, but they are at their peak from April to July.

When buying, always pick firm berries with a bright red colour, and store them in a colander in the fridge, but do not cover.  Only remove the green caps after washing and not before, and wash the berries just before you plan to use them.

They can be frozen and then used to make jam in the winter. The strawberries can be frozen with sugar syrup, or dry, with sugar or without sugar.

To freeze without sugar simply wash them and discard any which show signs of mould or damage, and remove the green caps with a sharp knife. Put them flat onto a baking sheet and put into the refrigerator for about an hour then place in the freezer for six hours or overnight.

Once frozen, they can be put into an airtight container or plastic bag and sealed. Try a frozen strawberry in a glass of champagne…very cool!

Several serving ideas, besides the traditional strawberries and cream, are to try crushing them with a little sugar and fruit juice or orange liqueur, sweet wine, sparkling wine or balsamic vinegar. They also make delicious smoothies, ice creams, sorbets and mousses, and can be used as fillings for pies, shortcakes, sponges and flans.

The following recipe is Strawberries with Butterscotch Sauce. For four to six people you will need:

50g butter

150g soft light brown sugar

4 tbsp golden syrup

50ml single cream

450g strawberries hulled and cut in half.

4 bananas, peeled and sliced and tossed in 2 tsp lemon juice

75 ml orange juice

25g chopped mixed nuts

1. Place the butter, sugar and syrup into a pan and heat gently until the sugar has dissolved. Boil for five minutes and stir in the cream, simmering for another two minutes. Take from the heat and leave to stand.

2. Put the strawberries and bananas into a bowl and add the orange juice. Pour the butterscotch sauce over and then leave to chill.

3. Sprinkle with the nuts or garnish of your choice and serve well chilled.