A free form tart made with a
buttery crisp pastry crust that is topped with lightly sweetened fresh
Strawberry Soup is
wonderfully sweet and creamy and full of the flavor of strawberries.
Lovely with a dollop of softly whipped cream.
Strawberry and Lemon Curd
Trifle consists of a layer of buttery pound cake, followed by a layer of
strawberry sauce and fresh strawberries, then a layer of tangy and
smooth lemon curd, that is tempered by a layer of softly whipped cream.
Berry Parfaits have layers
of berries with a velvety cream in between. The delicious cream is made
with mascarpone cream and whipped cream, mixed with a little vanilla and
Everyone loves the
elegance of a fruit tart with its topping of beautiful fresh fruit.
Whether you use a single fruit (like strawberries) or a medley of
berries, sliced kiwi, plums, bananas, pineapple, and/or melon no one
can resist its beauty. more
Fruit Salad (Fruit Cocktail)
consists of a variety of fresh or dried fruits in a flavored sugar
Since meringues pair so well
with fruits and creams, for this dessert I have made individual
heart-shaped meringues and topped them with strawberry cream and fresh
Dating as far back as the
sixteenth century, this classic British dessert has seen its popularity
ebb and flow. A fruit fool is made with cooked or raw fruit that is
pureed or mashed, then sweetened, chilled, and finally folded into
stiffly beaten whipped cream. more
Strawberry Sorbet is a
delicious frozen blend of pureed strawberries and sugar.
This beautiful parfait
combines a ruby red raspberry jelly with a soft pink strawberry Bavarian
meringue cookies flavored with dried strawberries, sandwiched
together with a delicious strawberry flavored cream cheese filling.
cultivated strawberries we enjoy today began in France with the chance
meeting of two American species; one from North America, the other from
South America. The first strawberry to arrive in France in the early 1600s
was the F. Virginiana, the wild scarlet woodland strawberry that was
found growing along the Eastern United States. A century would
pass before the second American species, F. Chiloensis, would arrive
from South America.
This all began when a French engineer, who was sent to the west coast of South America for a totally different
reason, found and brought back to France a large walnut sized strawberry
that tasted like a pineapple. At first, although the Chilean
strawberry plant thrived, it would not bear any fruit. Then, by
chance, the North American strawberry was planted near the South
American plant. The two strawberry plants met and crossed
naturally to produce a strawberry with the best characteristics of the
two species. This new hybrid was the ancestor of the cultivated
strawberries that have become one of the most popular fruits in the world
allow us to buy beautiful looking strawberries year round but it is no
guarantee to great taste. But then again we have been
hearing this complaint for centuries. Waverley Root in his book
"Food" tells how as far back as 1560 Bruyerin-Champier, physician to
Henry II of France, complained that "improvements" in strawberries have
to be paid for in decreased flavor. Of course, the only way
to ensure sweet tasting strawberries is to grow them yourself or to pick
them at a local U-Pick strawberry farm. But as spring approaches
and we yearn for signs of warmer days, the delicious Florida
strawberries do give us that first tease of summer (and strawberries are
the symbol of summer). Some of the Florida strawberries are
so good that you may want to just serve them sliced with a little sugar
and cream or creme fraiche.
But if you are more ambitious try some of these delicious recipes.
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