Fresh Picks: Strawberries 101
Welcome to "Fresh Picks," in which we celebrate the seasonal produce we're obsessing over Right Now. First up: asparagus. Then artichokes. Now we're moving over to fruit--America's favorite berry, in fact.
Though we’re used to seeing strawberries on shelves year-round, it’s worth seeking out the real thing during their brief but glorious peak. Local strawberries are in season for only a few weeks—typically in the window beginning mid-May through early July, depending on where you live—and their flavor doesn’t lie. You’ll find them at farmers’ markets boasting a bright-red interior, floral aroma and a sweetness that puts their out-of-season counterparts to shame. If you’ve ever been duped by a pale, watery berry in January, do yourself a favor and hold out for the early summer crop.
While wild and woodland strawberries date back to the neolithic era, the most common strawberry we know today, Fragraia x ananassa, was cultivated in 18th century Europe. It’s the combination of a Chilean strawberry brought to France in the early 1700s by a French spy and the North American variety of strawberry brought back to England from modern-day Virginia by English settler-colonialists. Ananassa refers to what eaters at the time perceived as a pineapple-like flavor.
Look for strawberries that are shiny, dry and firm, with no signs of mush or mold. They’re best eaten the day you buy them, but if needed, they’ll keep for up to three days in the fridge. Line a rimmed baking sheet with a clean dish towel and spread the berries out in a single layer so they don’t touch. If you’re not planning to eat them right away, wash, dry, hull and freeze them on a paper towel–lined tray until solid.
Here are some ideas on how to use your fresh, in-season berries.
Skillet Strawberry and Brown Butter Crumble
While strawberries are often paired with dessert staples like lemon, cinnamon or ginger, ground coriander is an unexpectedly great match. Coriander, the seed of the same plant that gives us cilantro, shares an aromatic compound with strawberries. That connection means a small pinch can deepen and intensify the fruit’s flavor. In our Skillet Strawberry and Brown Butter Crumble, only half a teaspoon does the trick, highlighting the berries without overpowering them.
Mixed Berry Cobbler
You really just can't go wrong with berries in the summertime. Although you can use any combination of fresh berries for this simple cobbler, we recommend letting strawberries be the star and pairing them with whatever other berry floats your boat (raspberries, blueberries or blackberries). The cobbler's buttery brown sugar topping gets a pinch of salt to help all of those juicy flavors shine through.
Red, White, & Blue Mixed Berry Skillet Shortcake
For those who prefer keeping their cake and fruit separate, this shortcake delivers. Baked in your 4.5QT Hybrid Deep Sauté Pan, the crumb is tender (thanks to a full cup of buttermilk) and subtly sweet, with only ½ cup of sugar in the batter and ¼ cup mixed with the fruit. The recipe calls for 4 cups of strawberries and 2 cups of blueberries, but all strawberries is a delicious swap.
Caramelized French Toast With Berry Compote
Why should dessert have all the fun? This caramelized French toast is rich, custardy and just crisp enough around the edges to feel indulgent. A generous soak in the egg mixture gives the brioche its signature texture, and a turn on the Hybrid Double Burner Griddle browns it to golden perfection. While the compote calls for blueberries and raspberries, you can easily use sliced strawberries instead: They hold their shape beautifully and add a pleasant sweet-tart note.
Of course, you can’t go wrong with lightly sugared sliced strawberries served with a dollop of sweetened whipped cream. Or, do as the Brits do come Wimbledon and simply top them with fresh heavy cream.
Trust us: Once you’ve had strawberries in season, there’s no going back.
