Raw or cooked, the strawberry is one of the favorite fruits of the French. About 130,000 tons of strawberries are consumed each year. We therefore take advantage that the high season is starting to make it the star of our snacks with these quick recipe ideas.
If, in France, we consume about 130,000 tons of strawberries a year, it is probably because we love their slightly acidic taste, but also because the strawberry stands out as the slimming fruit par excellence with only 35 Cal per 100 g. It is also one of the richest fruits in vitamin C (67.4 mg/100 g) and vitamin B9. (70.5g/100g).
What are the other benefits of strawberries?
Strawberries contain few minerals, but they have a good potassium content (171 mg/100 g). This nutrient promotes heart health and helps regulate blood pressure. It can lower high blood pressure by acting as a buffer against the negative effects of sodium.
Its antioxidant content (65.34 mg/100 g) is higher than that of most other fruits. As this helps to fight against free radicals, the strawberry fights against cataracts and protects the retina from UV rays.
It displays a good balance between anti-constipation insoluble fibers and soluble fibers (pectin in particular), which capture fats and lower cholesterol levels in the blood.
How to choose and store them?
Of the 130,000 tonnes consumed in France, we produce far less than half…and on our table, they often come from Spain. However, strawberries are particularly sensitive to pesticides (especially since they are not peeled), and disappointments are frequent with beautiful strawberries… but far too bland.
Do you want to reconnect with the pleasure of taste? Choose them French, AOP (which brings together 350 producers in the territory, with a “High Environmental Value” certification) for real quality, and rather at the market or at the primeur than in the hypermarket: they will be better, fresher, and you will gain extra pleasure, without having to drown them in sugar or whipped cream!
Only problem: she vitamin C is fragile and oxidizes very quickly in the open air. Strawberries are therefore quickly crunched once purchased. If necessary, keep them 2 to 3 days maximum in the refrigerator, in the vegetable drawer (in a pierced paper bag), and take them out a little in advance so that they regain all their flavor.
In video: the recipe for strawberry soup
You can also prepare a strawberry coulis which you will cover your fromage blanc or your cheese strainer. The recipe is very simple: just mix 20 strawberries with 1 teaspoon of honey and a few pinches of vanilla powder.
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2/20 –
Charlotte-style strawberry verrine
Dip spoon biscuits in orange juice before positioning them against the wall of a verrine. Mix strawberries cut into pieces with cottage cheese and sugar. Fill the verrine with it before covering with crumbled biscuits (or again soaked in the juice). If the edges of the verrine are not high enough, cut the cookies in half before dipping them in the orange juice.
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3/20 –
Strawberry-mozza salad
Cut 600 g of cocktail tomatoes into halves or quarters. Stalk 200 g of strawberries and cut them into quarters. Drain 250 g of mozzarella balls. Mix everything in a salad bowl. Whisk the oil and vinegar, pour over the salad. Sprinkle with fresh thyme.
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4/20 –
Strawberry-rhubarb sorbet
Pour 1 liter of apple juice with no added sugar into a saucepan and immerse 500 g of rhubarb stalks cut into sections. Place over medium heat and simmer, covered, for about 20 minutes, until the rhubarb melts. Leave to cool, then transfer the mixture to the bowl of a mixer. Add 200 g of strawberries very ripe, previously washed and hulled, then 1 tbsp. vanilla powder. Add a few pitted dates to sweeten the mixture. Mix everything well, then place in the fridge for 2 hours. Pour the preparation into the bowl of an ice cream maker and let it churn for 20 to 30 minutes, until the sorbet sets.
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5/20 –
Rhubarb soup with strawberries
Remove the largest threads from 400 g of rhubarb then cut it into sections. Put them in a saucepan and cover with twice their volume of water. Add 50 g of sugar and cook for 20 minutes. Cut 150 g of strawberries sliced. Blend the soup and let it cool. Serve in small cups. Decorate with strawberry slices.
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6/20 –
Jasmine Strawberry Gazpacho
Prepare a fairly strong jasmine tea and pour the hot tea over 170 g hulled strawberries. Mix and let cool. Meanwhile, cut 100g of strawberries into brunoise and arrange these small fruit cubes at the bottom of a plate. Place a scoop of strawberry sorbet on top and pour the strawberry gazpacho over it.
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7/20 –
Strawberry-rhubarb crumble
Peel 4 stalks of rhubarb and cut them into 2 cm sections. Hull 250 g of strawberries and cut them into pieces. Put the fruit in a buttered gratin dish. Mix 200 g of flour with 125 g brown sugar and 125 g of butter with your fingertips, so as to obtain a sandy mixture. Spread over the fruit and cook for 30 to 40 minutes.
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8/20 –
Strawberry soup
Mix 2 peeled tomatoes and 20 strawberries. Once the mixture is smooth, add 1 tbsp. at s. of olive oil, salt and pepper. Serve very chilled, adding a few ice cubes if needed.
© Isabelle Guegan / Prince of Brittany
9/20 –
Gariguette strawberry mousse
Wash, hull and mix 300 g gariguette strawberries with 75 g sugar. Book cool. Beat 3 egg whites until stiff. In a salad bowl, mix the strawberry coulis and 20 cl of whipped cream. Gently add the egg whites to the mixture. Arrange in verrines. Reserve 1 hour before serving.
© Isabelle Guegan / Prince of Brittany
10/20 –
Verrine of Gariguettes with speculoos
Mix then place half a packet of speculoos biscuits at the bottom of 4 verrines. Cover with 25 cl of whipping cream whipped to about 3 cm in height. Wash, remove the stems then mix 300g of Gariguettes except two and distribute them in each verrine. Cover with the rest of the speculoos and add a 1/2 strawberry in each verrine. Chill before serving
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11/20 –
Oriental Strawberry Salad
Brown 80 dry pine nuts in a pan. Rinse 600 g of strawberries in fresh water, dry gently and remove the stems. Cut 8 dates into pieces, chop half a bunch of mint. Mix everything and enjoy immediately.
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12/20 –
Strawberry sorbet with Vichy water
Mix 500 g of strawberries with the juice of a lemon. Make a syrup with 125 g of sugar and 230 ml of Vichy Célestins water which you bring to the boil. Pour the hot syrup over the fruit. Strain and swirl in an ice cream maker or fill eskimo molds that you place in the freezer.
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13/20 –
Strawberry carpaccio
Cut 10 strawberries into very thin slices and spread them out on a flat plate. Prepare a syrup by heating 5 g of cane sugar in 10 cl of water with a vanilla pod split in two. Leave to cool and sprinkle the strawberries.
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14/20 –
Strawberry-tomato salad
Place 5 strawberries and 5 cherry tomatoes cut in half on green salad. Add 4 beautiful grilled prawns, roasted pine nuts and honey vinaigrette. For a variation, you can replace the tomatoes with baby spinach.
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15/20 –
Strawberry spinach smoothie
Blend 160 g strawberries, 1 banana, orange juice and 2 large handfuls of spinach in a blender until smooth. Add a little water if needed so that the smoothie is not too thick. For a twist, try the Lychee Strawberry Smoothie.
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16/20 –
Strawberries cheesecake
Mix 150 g of speculoos and add 100 g of melted butter. Pour the mixture into the bottom of the pan and spread evenly. Mix the juice of a lemon, an orange and 4.5 g of agar-agar then heat them gently. Let cool. Whip 500 g of crème fraîche with 150 g of sugar and mix everything together with 500 g of fromage frais. Add mixture to citrus juice and stir. Pour the cheese mixture over the speculoos base and place in the fridge. Let set for 4 hours. Add the finishing touch by garnishing the top with strawberries.
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17/20 –
Fresh strawberry juice
In a blender, mix about fifteen strawberries with the juice of 1 lemon, 5 basil leaves, 1/2 c. at s. of coconut sugar. Thin with a little water to get the ideal consistency.
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18/20 –
Strawberry vinaigrette
Blend 10 hulled strawberries with 1 tbsp. at s. of balsamic vinegar and 10 cl of olive oil. Top with a baby spinach salad, a shrimp salad…
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19/20 –
Strawberry-carrot verrine
Wash and peel 3 carrots. Grate them. Wash and hull 250 g strawberries. Cut them into sticks. In a salad bowl, season the strawberries with the juice of I/2 lemon, 2 tbsp. tablespoon olive oil, pepper. Add the grated carrots and a few chopped verbena leaves. Serve in glasses.
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