The very best of summer, fresh and in season

Pick up some sweet juicy strawberries and crunchy lettuce - signs that summer has well and truly begun

Strawberries

Crack open the champagne, whip up the cream. I do believe it is strawberry time.
That's right. Considered the quintessential summer berry, these juicy delights traditionally mark the end of spring and the beginning of summer. So from now on, you'll be seeing more and more of them in the fruit aisles.

Fantastic News, but shame all that cream makes them so fattening, though.

You don't need a lot of cream and they are sweet enough not to need sugar on them. They are a good source of vitamin C - just one serving of around 8 has as much vitamin C as an orange. They also contain ellagic acid, which is believed to be important in preventing certain cancers. Maybe that is why the ROmans were growing strawberries way back in 200BC. When it was thought they had healing properties and could ward off fevers.

I'm getting in a fever just thinking about them. So much goodness in one tiny fruit.
Well, strictly speaking, a single strawberry is actually made up of lots of fruits, as the fleshy red part is just a receptacle for all the little dry specks that cover it - each of which is, in fact a tiny individual fruit containing a seed. That's why a strawberry is known as a false fruit.

Well it tastes just like the genuine article, to me? Any juicy recipe ideas?

The general consensus is that they are best eaten fresh, at room temperature, with cream, but they're also delicious as a filling, topping or puree. And some aficionados swear by a sprinkling of black pepper or a drizzle of balsamic vinegar. Or try these ideas.

Strawberry mouse: Melt 250g white chocolate, broken into pieces, over a pan of simmering water cool and fols into 150ml whipping cream. Divide 115g strawberries, slices between 4 tumblers. Spoon in cream and chil until set. Decorate with slices strawberries and grates chocolate. Serves 4

Strawberry sauce: Puree 250g strawberries and push through a sieve. Mix in 4 tsp icing sugar. Serve with ice cream. Serves 4

June 2004