In 2010 over 4 million tonnes of strawberries were produced around the world- they can be found almost everywhere all year round, but to get the best strawberries, eat locally!
In Ontario, our peak season is from June-July but they can still be found for the remainder of the summer, and in recent years we’ve been lucky enough to see strawberries in late August – September from farms that grow an ever-barring variety.
Local and wild strawberries have the most concentrated flavours and are loaded with antioxidants and vitamin C.
When purchasing strawberries, look for firm, plump berries, free of mould.
* A tip from Culinarium staffer Alisa:
- look for berries with a slightly protruding white tip at the end of the leafy greens- they tend to be the sweetest!
Strawberries are quite fragile, delicate and perishable. Store in a crisper in your fridge with a higher humidity level. Do not wash the berries until you use them and eat the berries within the first two days for full nutritional benefits and best taste!
To retain all the nutritional benefits, enjoy the strawberries raw on their own, in salads or in a strawberry shortcake! Strawberries can also be stewed into compotes or preserves. They can also be baked into pies, thrown into ice cream, squashed into drinks or used as beautiful garnishes!
Great Flavour Combinations:
Classic strawberry flavour pairings include vanilla, chocolate (white and dark), mint and rhubarb. But for some more adventurous but equally delicious combinations, try balsamic vinegar, black pepper, coriander and basil!