I had to bring home a few punnets of strawberries
from the north for two reasons. First, because it’s what my officemates expected me to bring back. Second, well strawberries are a personal favorite of mine. Really: there’s nothing better than a fresh, red, ripe berry to get your day started!
Locally grown strawberries in the Philippines are not as large as their counterparts from, say, Japan or South Korea. Nor are they as sweet; but there is a certain appeal to the tart flavor of local berries. Indeed, the tartness means they have more pectin, making them ideal for making jams, jellies, and pie fillings. In fact, I am planning to try my hand at drying
strawberries at home, seeing how I have a recipe for a buttery pound cake studded with dried strawberries and toasted almonds.
Of course, I do save some for nibbling fresh. Others, are liberally sugared and drenched with dollop after dollop of chilled cream. And still others make their way to a platter, to be dipped in rich, decadent chocolate.
Ahh… I love strawberries. 😀