When the produce section is overflowing with strawberries at the grocery store, it’s a sign that summer is well and truly underway! In Quebec, this small red fruit’s harvest time is eagerly awaited—running from June to October. But it’s usually at the beginning of summer when strawberries are available in abundance, so we must take the opportunity to cook with them and make preserves. 

Strawberries taste good and are good for us

Strawberries belong to the rose family and are the only small fruit whose seeds are on the outside of the skin. Rich in antioxidants, they contain more vitamin C than an orange. In addition to their addictively sweet flavour, they are packed with minerals, vitamins, and fibre. All the more reason to add them to the menu from breakfast to dinner—including dessert, of course!

How to choose them

• Choose strawberries that are very red, shiny, firm and fragrant. Strawberries no longer ripen once picked: therefore, partially green strawberries will remain so.
• The smaller the strawberries, the tastier they are.
• Shake the container slightly to get the strawberries moving. If they remain in place, it’s because one or more at the bottom of the container are probably mouldy. Also, avoid wet containers—it’s a bad sign.

How to store them

• Strawberries do not tolerate moisture, heat, big temperature changes or being handled too much, so special attention should be paid to them during transport.
• They must be consumed within three days of purchase.
• Store them in the refrigerator in an airtight container lined with a paper towel, separating each row of strawberries with a sheet of paper towel. Be sure to remove damaged strawberries.
• Wash strawberries only before use. Avoid squeezing them and soaking them for too long, otherwise the water will seep into the heart of the strawberry, making it soft and bland.
• To get maximum flavour, leave them at room temperature for one hour before consumption.
• To freeze whole or sliced strawberries, spread them in a single layer on a  baking sheet covered with parchment paper, put them in the freezer, and once frozen transfer them to freezer bags. You will be able to use them all year round (always frozen, preferably) in your smoothies, cakes, muffins, fruit sauces, etc. 

5 winning combinations for cooking strawberries

1. Strawberries and arugula
   The sugar and acidity of strawberries blends perfectly with the spicy taste of arugula. Top with a honey vinaigrette and add crumbled feta and pepper for a hyper seasonal salad.
2. Strawberries and prosciutto
   This is perfect to garnish crostinis to accompany an aperitif. Add a few Parmesan shavings, fresh basil, a dash of balsamic vinegar and pepper, for a sweet and savoury canapé.
3. Strawberry and avocado
   Combine diced strawberries and avocados in equal amounts for an amazing salsa. Add the classic guacamole toppings to suit your taste: chopped red onion, jalapeño and fresh coriander, all seasoned with lime.
4. Strawberries and herbs
   As a starter, main course or dessert, bet on freshness by combining the small red fruit with seasonal herbs. Mint and basil are the ideal candidates as the basis for a strawberry and quinoa salad, a strawberry scallop tartare or simply strawberries flavoured with basil.
5. Strawberries and cocktails
   Strawberries easily turn into syrup or fruit purée that you can mix with your favourite spirits for delicious cocktails or juices and sparkling water for a refreshing  mocktail. To give your glass of sparkling wine a summer twist, simply place a strawberry on it. Cheers!

Quick recipes for cooking surplus strawberries

Still have a lot of strawberries left, but they’re not looking their best? Fortunately, they’re still full of taste! Here are some simple recipes for cooking mushy strawberries.

• Strawberry jam in 15 minutes
  In a skillet, reduce strawberries with 1/2 cup (125 ml) of sugar or to taste, and the juice of 1/2 lemon. Stir for 15 minutes, let cool and refrigerate. You can keep jam for one to two weeks in the refrigerator.
• Quick strawberry coulis
  Reduce 3 cups (750 ml) of puréed strawberries using a blender with 2 tbsp (30 ml) of sugar and 1 tbsp (15 ml) of lemon juice. Pass it through a fine sieve and use as is to decorate your desserts or ice cream. Add sliced strawberries to your coulis to garnish pancakes, waffles, ice cream, puddings and shortcakes.