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Love strawberries? Join the club! Indulge your cravings with our delicious strawberry recipes, and check out our guide to the varieties of strawberries and cooking with them.
Low in sugar, with a high water content, strawberries contain an average 35 kcal/100g, which is excellent for a fruit! As well as being very digestible with 2% fibre (a good level), strawberries are one of the best fruits for Vitamin C, with up to 60mg/100g (the recommended daily intake is 80mg). They also contain good levels of magnesium, calcium and iron. Don't add too much sugar and cream and you can't go wrong diet-wise!
What goes well with strawberries?
- Buying strawberries
If you're buying strawberries to make jam, buy strawberries by the kilo, preferably ones left over at the end of the market which have been there longer: they’ll be more sugary than riper ones. Otherwise, go for strawberries in baskets or punnets with a natural colour and aromatic smell!
- Keeping strawberries
Strawberries aren't great frozen or sterilised (they're better fresh than in syrup), and they don't stand up well to heat. Refrigerate them straight away and ideally eat them within two days of purchase, but don't wash them until just before you eat them, otherwise they'll go soft. Wash them before removing the stem otherwise they’ll fill with water. Take them out of the fridge at least 20 minutes before eating, because if they're too cold you won't get as much flavour.
- Adding sugar
A little sugar brings out the flavour of strawberries, but not too much. Add around 10% of the total weight (30g sugar for 300g strawberries, or 2 tablespoonfuls, is enough). Vanilla, lemon and chilli can also bring out their flavour without dominating it.
- Strawberry jam. Strawberries give off a lot of water, so remember to stir regularly when cooking so that the liquid evaporates, or remove it and use as strawberry syrup.
Inspired? Indulge in our strawberry recipes!
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