Posted in Sweets for the Sweet

Succulent Strawberries

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. 😀

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

8 thoughts on “Succulent Strawberries

  1. Oooooh….now there you go! Slip a few cut up chunks into a 5 minute chocolate mug cake and with a side of softly whipped cream you are good.to.go!

    Ooops…I just gave myself another new idea. 😆

  2. @ Rowena: I just tried the cake! With the berries! Blogging about it soon…

    @ Lorraine: Strawberries and cream – a classic I can never seem to get enough of.

    @ Ning: Thanks for stopping by! One way is to wash and hull the berries, slice them, and then dry them in the oven at 150 degrees for an hour and a half, then lower the heat to 130 degrees and let dry for another hour. The end result is similar in texture to fruit leather.

  3. *sigh*sigh* one more reason to get impatient for spring…it’s available almost year-round but the off-season ones come from far away or from greenhouses…and they taste just like it: sort of bland, sort of blah.
    envy you for the mountain strawberries!

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