Strawberries with orange-flower water
Let your nose guide you. Look for fruit that is well coloured and glossy - any softness on the berry or blemish should be avoided. Turn the punnet over. If there is any "weeping" or "bleeding" the strawberries are probably past their use-by date and good only for jam. While there are many varieties of strawberry planted in Queensland, chances are the camarosa is the one you'll be buying till the season finishes around Melbourne Cup Day. My local fruiterer loves this variety because it produces big, luscious fruit that is every bit as flavoursome as it looks. The camarosa also keeps well and its flesh is deep red all the way through to the middle.
Photo: Jennifer Soo
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- 2 punnets of strawberries
- 1 tsp red wine vinegar
- 50g of caster sugar
- 200ml of freshly squeezed orange juice
- 50ml of orange-flower water
- candied orange peel to serve
Adapted from a recipe by Joel Robuchon.
Gently wash two punnets of strawberries, then quarter them and put them in a bowl. Add a teaspoon of red wine vinegar and 50g of caster sugar. Mix gently and leave for an hour, covered, in the fridge to marinate.
Meanwhile, prepare a mixture of 200ml of freshly squeezed orange juice and 50ml of orange-flower water. After an hour, add the mixture to the marinated strawberries, chill well then serve with some candied orange peel on top.