Most of us enjoy strawberries in desserts or jam - but this versatile fruit works in countless more treats you may not have considered, says a strawberry farmer from Germany. She encourages us to look beyond regular jam.
If you are making jam, though, “a small chilli pepper and a little ginger add a spicy, fiery kick,” says Roswitha Schemm, who runs the Zehelein-Schemm strawberry farm in Franconia with her husband and son.
Take 1 kilo of strawberries, 500 g of jam sugar (2:1), a finely chopped small chilli pepper (seeds removed), and a teaspoon of freshly grated ginger. “Measure carefully so it doesn’t get too spicy,” says Schemm.
Bring to the boil and, towards the end, add two tablespoons of dark rum or balsamic cream.
She also makes a Mediterranean jam that she pairs with goat’s cheese or meals featuring dark meat such as roast beef or venison. For that, she takes strawberries and sugar, adds 3 tablespoons of elderberry juice, 2–3 sprigs of fresh rosemary (possibly in a mesh bag, as the sprigs need to be removed at the end) and the zest and juice of half an organic lemon. “Adding a pinch of salt at the end enhances the flavour,” says Schemm.
Strawberries in soup and sauce
While strawberries taste best fresh, jam is just one way you can cook up these juicy fruits. Simon Schumacher from the Association of South German Asparagus and Strawberry Growers (VSSE) is a real fan of a simple strawberry and tomato soup.
“You can make good use of strawberries that already have small bruises,” he says. The soup is three parts tomatoes and one part strawberries. You cook it all, purée it then add salt and curry powder. “You can really taste the strawberry flavour,” he says. Puréed strawberries can also enrich a sauce base.
In a salad or on skewers
Fresh, the juicy fruits work well in a salad or on skewers. Pick ingredients to suit your taste and you'll find the strawberries add a sweet or slightly tart note to the dish depending on the variety. Plus the cheerful red colour brightens up the salad treat.
Or, for meat skewers with a Caribbean twist, Schumacher sears chicken breast seasoned with soy sauce and curry powder and cuts it into pieces. He then threads these onto skewers alternating with strawberries and pieces of ripe pineapple.
You can also adapt the classic tomato and mozzarella skewers by replacing the small cherry tomatoes with strawberries. “They have the same sweetness, acidity and freshness,” he says. “Basil also goes very well with strawberries.”
Strawberries on pizza
Try topping pizza with strawberries if they are fresh, just as you might add rocket leaves to your pizza once it's out of the oven. Try both - strawberries taste great with rocket.
When it comes to a Margherita pizza, add the rocket and strawberries after it’s cooked plus some basil and thyme. “Thyme is a good companion for strawberries,” says Schumacher. “It belongs to the same family as mint, which also goes well with strawberries, and adds a tangy note as well as warmth to the dish.”
Strawberry salsa for a barbecue
To make strawberry salsa for four people, Schemm cuts 250 g of fresh strawberries into small cubes. Add a finely chopped small red chilli and a small red onion (or 1–2 shallots). Mix everything together with 1–2 tbsp of fresh herbs (mint, basil or coriander).
Season with the juice and some zest of a lime, 1 tbsp honey or sugar, salt and pepper. Finish with 1–2 tbsp olive oil. Let it stand for about a quarter of an hour before you serve it. “This goes well with various types of bread, white fish such as cod, zander, trout or prawns, but also grilled chicken and turkey.”
Strawberries in a drink
Her Fire Kiss recipe for hot summer days combines strawberries with champagne. To make it, purée 250 g of strawberries (as aromatic as possible) with the pulp of half a vanilla pod, 1 tsp honey and a pinch of chilli powder, then pass it all through a sieve.
Check and if your purée is too spicy, add more strawberries or a dollop of cream.
Place the strawberry purée in the freezer for at least 20 minutes, then pour 2–3 tbsp into each champagne glass and top up with champagne. “A rosé champagne perfectly complements the colour of the strawberries,” she says. Make sure your purée and champagne must be ice-cold so that the carbonation doesn’t fizz out straight away.
To decorate the glasses, make a small cut in a strawberry (still with its stem) and place it on the rim. Add a sprig of lemon balm to complete the look.
A sweet treat for kids
While strawberries are naturally sweet, Schumacher’s tip for kids' birthday parties is even sweeter. To make his chocolate marshmallow treats, cut off a small lid at the top with a sharp knife. “Scoop out a little of the marshmallow mixture and fill with small pieces of strawberry,” he says.
To caramelise strawberries, take large, firm and dry fruits and cut them in half. Melt 1–2 tbsp butter and 2 tbsp sugar in a pan until the mixture foams slightly. Then place the strawberries in the pan, cut-side down.
“A few drops of lemon juice help prevent the caramel from becoming bitter, and a pinch of salt enhances the flavour,” says Schemm. Sauté the strawberries for only about 1–2 minutes so they don’t fall apart. They should be glossy and coated in caramel. Then remove them and allow to cool slightly.
You can also make an amuse-bouche (French for "a treat for the palate"), a small appetiser you serve before the meal. Mix diced avocado and finely diced smoked salmon with lemon, salt, pepper and dill. Place a caramelised strawberry on top and garnish with a small sprig of dill.
