A berry good idea

BRITAIN’S FAVOURITE BERRY OFFERS AN INDULGENT YET HEALTHY TREAT AS FAREEDA KANGA DISCOVERS ON A RECENT TRIP

I’ m standing at the hallowed grounds of Wimbledon, where the world’s greatest tennis players battle it out for the most coveted championship of the year. Yet from what can see, the longest lines are not at the ticket stalls but at the food court to sample the famous ‘ strawberries and cream’ — the quintessential “taste of Wimbledon.”

Besides being the favourite fruit at Wimbledon and a staple on the British culinary landscape, strawberries are a pastry chef ’ s delight due to their versatility and natural sweetness that enables a recipe to cut the sugar content considerably.

Afternoon tea has been an English tradition since 1830 in a country obsessed by ‘ High Tea and Scones’ strawberry has an important role.

Even the Flag Carrier, British Airways, does a magnificent rendition of this English classic on some routes with strawberry éclairs and a sumptuous jam that dots its scones and cream.

ALL ABOUT THE STRAWBERRY

The strawberry season is truncated and runs from the end of May to July. To achieve maximum yields, farmers need to protect emerging berries from the muddy soil. They do this by spreading a layer of straw around each new plant — hence the name strawberry.

Strawberry plants are runners and aren’t produced by seeds. They have an average of 200 seeds per fruit and are actually a member of the rose ( rosacea) family.

HEALTH BENEFITS OF STRAWBERRIES

The first clue that strawberries are good for your heart comes from their heart- shaped silhouette itself. These pintsized packages protect your heart, increase HDL ( good) cholesterol, lower blood pressure, and guard against cancer.

Loaded with fiber, vitamins and amazingly high levels of antioxidants known as polyphenols, strawberries are dieters dream as they are sodiumfree, fat- free, cholesterolfree and low- cal.

They are among the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium. Just one serving — about eight strawberries — provides more vitamin C than an orange.

SELECTION AND STORAGE

Select berries that are firm, plump, unblemished and mould- free. Opt for shiny, deep red colours with bright green caps. Once picked, strawberries do not ripen further so avoid dull berries with green or yellow patches. “They can be frozen so they can be stored for a longer period of time. Adding sugar or lemon juice to strawberries will help preserve their bright colour if you are freezing them,” says Chef Aashay Chirmuley, Pastry Chef, Four Seasons Hotel Mumbai.

Cooked strawberries and strawberry preserves can be used as a filling for popular pastries. “Chefs also use strawberry sauce to add colour to gourmet dessert plates, or make a berry coulis to top over cheesecake and parfait,” Chirmuley adds.