Strawberry
This is finally the beginning of strawberry season! Because even if you’re not pregnant, we had a good mind. Looking for lightness and freshness, the strawberry is the perfect fruit to start the spring and is one of the pleasures p’tits allowed!
With 35 small calories per 100g, the strawberry is the fruit slimming par excellence! In addition, it is sip of water and vitamins. It can take the place of the orange, because its content of vitamin C is high enough. Just so eat some strawberries a day to meet its daily requirement of vitamin C.
Its richness in vitamins can stimulate our immune system and after the winter is in great need! In addition to their vitamin intake, they are rich in citric acid, formic acid, malice acid, oxalic acid, but also rich in minerals, including calcium, magnesium. So very good for teeth and bones!
One can also use it for external use, to restore radiance to the face and prevent the appearance of first wrinkles (the Romans applied the ointments strawberry to beautify their skin. And at the court of Napoleon, the celebrated Madame Talien took twice weekly bath strawberry juice).
The strawberry is not a real fruit , in fact they are only the small seeds that are scattered, the strawberry is an outgrowth of the strawberry flower. The strawberry is a part of the flower, curious, right?
The strawberry variety grown in there since the 16th century. In France, it was in Britain in the region Plougastel which was first cultivated strawberries. The Georgette is the most variety of strawberry produced in France, it represents one fifth of global production. There are also other varieties such as Elsanta, the Mara.
Please note, strawberries are consumed once they are bought because they keep very badly. Strawberries are eaten raw, natural, with sugar, drizzled with lemon , the wine or balsamic vinegar. She is perfect in pastries, frozen desserts, grouts, compotes and jams, but resents the cooking too long.
If it is served warm, quickly evolved into a pan or on the grill, its flavor becomes more intense. The cutter goes well with cream, spices (ginger , mint, etc.), exotic fruits, rhubarb and citrus.
Here’s a little recipe that blends wonderfully tangy acidity and!
Crumble with strawberry and rhubarb:
Ingredients:
500g rhubarb tender, peeled and cut into chunks
500g strawberries, well scented
2 bananas, ripe
40g caster sugar
For the crumbs crumble:
120g flour
100g butter
100 g of sugar
80g of grated coconut
A pinch of salt
Preparation:
Mix the pieces of rhubarb, strawberries into pieces, sliced ??bananas and sugar, then arrange all the fruit in a baking dish
Mix together flour, butter, sugar, coconut and salt to get the crumbs of dough
Spread the crumbs over the fruit pulp
Then cook your crumble, 30 to 40 min at 180 ° C
Tags: 16th Century, Compotes, Freshness, Frozen Desserts, Georgette, Global Production, Jams, Malice, Mara, Ointments, Par Excellence, Radiance, Richness, Strawberries, Strawberry Flower, Strawberry Fruits, Strawberry Juice, Strawberry Season, Vinegar, Vitamin C, Vitamin Intake