Strawberries naturally have antiviral, anticancer and antioxidant properties.
The size of the fruit does not guarantee the sweetest berry.
Once picked they do not become any sweeter, but by baking or roasting them they can become sweeter as the moisture is driven off.
Wash well all strawberries then air dry for several hours on clean kitchen paper or cotton towels.
These and all berries are best frozen on flat trays and then once frozen, put into sealed plastic bags or tubs.
Other wise they will freeze as a block.
Raspberries, Loganberries, Marian berries, & Blackberries should not be pre-washed..just pick them over and remove any bad ones or leaves.
Fruit and yogurt salad:
This may be served on a bed of lettuce or in frosted glasses
Serves 4
1/2 cup plain yogurt
1 tbsp honey or agave syrup
1 tsp grated lemon or orange peel
1 tsp lemon juice pinch of sea salt
Mix all the above well and chill for 2 hours
Combine the following in a medium sized bowl:
1 cup melon cut into 1/2 inch cubes
1 cup sliced fresh strawberries
1 medium banana sliced
1 medium apple cored and sliced.
Fold in the yogurt mix and serve.
Strawberry Champagne Sorbet
makes 1 1/4 quarts
1 cup whipping cream
1/2 cup cane sugar
2 cups champagne or sparkling wine, or sparkling cider
1 pound fresh berries, (strawberries sliced) mashed
2 large egg white
1/4 tsp cream tartar
1/4 cup sugar
in a medium saucepan heat the cream and sugar, and cook over medium heat until the sugar has dissolved.
Cool and then stir in the champagne.
Add the berries with their juice and pour into a 8x 8x2inch pan and freeze overnight.
In a small mixing bowl whip the egg whites with the cream of tartar until soft peaks form, gradually add the 1/4 cup sugar and whip to stiff peaks.
break up the frozen mixture into a large mixing bowl and beat until smooth.
Fold in the stiffly beaten egg whites, return to pan and freeze until firm.
If you do not wish to use raw egg, then use the sterilized kind or omit all together & just beat and whip the frozen mix and then pile back into pan and re-freeze.
Serve in frosted glasses, by scraping off sections of the sorbet with a dessert spoon, or use an ice cream scoop.
Strawberry-Cream Cheese Pie
1x 9 inch unbaked pie shell
1 x8 ozs cream cheese
juice 1 lemon
1 tsp grated rind of lemon
1/4 cup sugar
2tbsp milk
6 cups hulled (stems removed) strawberries
1 cup water
3/4 cup sugar
3 tbsp cornstarch
Bake the pie shell for 10-12 mins..remove from oven and cool in pie plate, on wire rack.
Beat the cream cheese with the lemon juice, sugar and lemon rind, adding the milk last to a smooth, thick batter.
Pour this cheese mix over the base of the cooled pastry, and chill for 20 mins.
Meanwhile
Mash 1 1 /2 cups berries with 1 cup water in saucepan and bring to boil.
Simmer for 3 mins then remove and strain or blend, add a small amount of water to the cornstarch and add to the berries and liquid and cook on high boil for several minutes until it has thickened.
Arrange half the remaining berries stem end down over the cream cheese layer and spoon over 1/2 cup of the cold strawberry glaze.
Arrange the rest of the strawberries stem end down over the the first layer and spoon over with the remaining strawberry glaze.
Chill for 3-4 hours.
This is fabulous and I used to make it in Epsom, Surrey England in the late 80's
Variation may also be made with an unbaked graham cracker-butter crust, as in usual cheesecakes.
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