Quebec Strawberry

Quebec Strawberry

Strawberries are a member of the rose family and that they're the only small fruit covered with seeds. Full of antioxidant, they contain more vitamin C than an orange. Cook them in numerous ways !

How to choose

  • Choose bright red strawberries that are fragrant and firm. Strawberries don't continue to ripen once picked, so partially green strawberries will stay that way.
  • The smaller the strawberry, the tastier it will be.
  • If strawberries are available in a clear plastic container, shake it gently to see if they move around. If they remain stuck together, one or more berries at the bottom of the container is probably moldy. If a container is wet, that's a sign to avoid it.

How to store strawberries

  • Strawberries should be eaten within three days of purchase.
  • Store them in the refrigerator in a paper-towel-lined, airtight container, each layer separated by a sheet of paper towel. Make sure you remove any spoiled strawberries.
  • Don't wash strawberries until you're ready to use them. Avoid soaking them for too long after hulling, or water will seep in making the strawberries soft and tasteless.
  • For maximum flavour, place strawberries at room temperature an hour before serving.

Gourmet tips

  • As for salads, strawberries and arugula make an excellent pair. Toss with some honey vinaigrette, add some crumbled feta, and season with pepper. Simply delicious!
  • You can also combine strawberries with prosciutto as a crostini garnish. Add a bit of shaved parmesan, fresh basil, a dash of balsamic vinegar, some pepper, and you have a lovely sweet and sour canapé.
  • Hooray for salsa! Combine equal quantities of diced strawberries and avocados. Add your favourite classic guacamole garnishes: red onion, jalapeño pepper, chopped fresh coriander, with lime juice, salt and pepper. Olé!
  • In their simplest form, slice some strawberries and add chopped fresh mint, orange juice and zest, and top with coarse sugar crystals.
  • Serving summertime cocktails on the terrace? Drop a strawberry into a glass of sparkling wine for a festive touch.

No more waste

Are your strawberries starting to look a bit peaked? Quick – pop them in a skillet or into the freezer!

  • Whip together a homemade jam in just 15 minutes. Reduce the strawberries with 125 mL (½ cup) of sugar, or to taste, and the juice of ½ lemon. Stir for 15 minutes, set aside to cool and then refrigerate. It will keep for 1 to 2 weeks in the refrigerator.
  • To prepare a quick strawberry coulis, purée 750 mL (3 cups) of cut strawberries, 30 mL (2 tbsp.) of sugar, and 15 mL (1 tbsp.) of lemon juice in a blender. Pass through a sieve and use the coulis to decorate desserts or sundaes. Add sliced strawberries to the coulis for garnishing pancakes, waffles, ice cream, pudding, or shortcake.
  • To freeze whole or sliced strawberries, spread them in one layer on a parchment-lined baking sheet, freeze, and then transfer into freezer bags. Now you can use them (preferably frozen) all year round in smoothies, cakes, muffins, fruit sauces, and so on.