We recently made this no-bake strawberry tart at home, and it was absolutely spectacular. Strawberries are one of the most forgiving fruits and, whatever you do with them, they’re delicious. But if you want to make the most of their numerous and excellent properties, the best thing you can do is eat them fresh and raw. As this option isn’t always possible, you can also find them frozen, which means you have no excuse not to enjoy them out of season.
The first thing to do when you get home is to take them out of their packaging and inspect them one by one, removing any bruised, damaged or mouldy berries (the ones lower down are usually the worst). If you’re not going to use them yet, place them in a glass container and don’t wash them or remove the stalks until you’re ready to prepare them. No matter how tempting they look, remember to wash them before taking a bite in order to remove viruses and pesticides. And don’t throw away the leafy tops—the greens aren’t rubbish, even if we discard them at the first opportunity.
Chef José Andrés’s tips for making strawberries even tastier
If strawberries are already delicious on their own, there are a number of tricks that can help intensify their flavour and enjoy the experience of eating strawberries even more. According to Chef José Andrés, the first one is as simple as adding a few drops of vinegar to the freshly washed berries with their stalks removed.
Yes, any vinegar will do—apple cider, wine, or balsamic—as long as it’s of good quality. Then you simply have to let it work to intensify the fruit’s natural sweetness and balance its acidity. Give it a try and you’ll notice how all its aroma is heightened. The longer the maceration, the juicier they’ll be.
Had you ever thought of peeling the strawberries? Honestly, I hadn’t; I’ve always found them very convenient to eat, much like grapes and cherries, though that means washing them thoroughly as I mentioned earlier.
As you may have seen in the video, peeling strawberries is a way to enjoy their texture even more. It’s true that at first it’s quite striking, indeed the presenter herself looks rather surprised. But it’s also true that in many recipes where strawberries are puréed, it’s suggested to strain them afterwards to remove the seeds since some people don’t like them. Want to know how to do it? Watching the controversy unfold, the chef himself shared the meticulous process on his social media.
As you could see in the video, the idea isn’t as far-fetched as it might seem, provided you don’t end up taking half a strawberry along the way. Peeling them can be somewhat fiddly because of their size and shape, but I suppose it’s simply a matter of practise. What’s clear, in the chef’s own words, is “there’s nothing like when your lips touch skinless strawberries.” Have you tried it yet?
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