The strawberry season is very short from early June through August so you need to be quick to enjoy juicy ripe British strawberries. However, there’s nothing better than a day out strawberry in the field picking these red berries from your local producer – they taste so much better but they are also very good for you too!
5 REASONS TO EAT STRAWBERRIES (LIKE WE NEED AN EXCUSE!!)
They taste delicious and they are you can create both sweet and savoury dishes with them.
Just five strawberries provide more vitamin C than a whole orange.
Strawberries are full of other essential vitamins including vitamin K, manganese folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium and omega 3 fatty acids.
Strawberries also contain a significant level of phytonutrients and anti-oxidants, which help to fight free radicals. The anti-oxidants are what make this fruit its vibrant red colour.
Strawberries have been used medicinally to help with digestive ailments, discoloured teeth and skin irritations.
TIPS FOR HULLING
Hulling is the process of removing the inedible green cap from the strawberry. Place the tip of your knife at the base of the cap, insert gently to remove and only the soft white part at the base of the stem. Slowly turn the strawberry, and once. you come full circle, the top will pop right off without you losing too much of the fruit’s flesh.
FULL OF FLAVOUR
Always remove your fruit from the fridge about an hour before you plan to use them, as strawberries taste best when served at room temperature.
Try something new with this summertime recipe – Strawberry, Avocado & Spinach Salad with bacon and poppy seed dressing
PREPARATION TIME: 20 MINUTES
COOKING TIME: 5 MINUTES
150g Jubilee Selections strawberries, sliced
½ avocado, cut into slices
a large handful of young leaf spinach
100g bacon lardons
1 heaped tsp sunflower seeds
For the poppy seed dressing:
1 teaspoon poppy seeds
50g Greek yoghurt
1 tbsp olive oil
½ tbsp white wine vinegar
pinch of sugar
You can leave out the bacon to make this dish suitable for vegetarians.
Preparing and cooking directions
For the salad, begin by cooking the bacon lardons in a pan for 5 minutes, or until golden and crispy. Set aside.
Make the dressing by adding all the ingredients together in a jar – close with a lid and shake until well combined and smooth.
When ready to serve, place the strawberries, young leaf spinach, avocado and bacon into a large bowl, and toss with the dressing. The dressing will keep in the refrigerator for about a week.
Thanks to Jubilee Selections by Driscoll’s for this recipe. We can’t wait to try it!
Jubilee Selections by Driscoll’s strawberries are grown solely on British soil and are hand-selected for their perfectly heart-shaped form and delicious sweet taste. The distinctive flavour profile and fresh aroma is attributed to the meticulous breeding process that started 20 years ago. The newest variety to be added to the range is Zara – a British grown strawberry bursting with naturally sweet flavour and a deep ruby red colour. For more information visit www.jubileestrawberries.co.uk