Friday, May 27, 2011


This is strawberry season.
So now the magazines are full of recipes: strawberries with cream, or sprinkled with pepper or soaked in balsamico vinegar. With merinque, as bavarois, or dipped in chocolate fondue. The possibilities are endless.
However, the best way to serve strawberries is as they come.
That is right! As they come, but not the way they come out of the supermarket: in a plastic container, on plastic bubble wrap, multi coloured -- half white/half red with a greenish stalk. No, those are not strawberries, those are imitations, childish drawings of how they should be.
They should be dark red, juicy, succulent. So you can suck in their sweetness, and their warm, promising summer fragrance.

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