There are few silver-linings to be found in the ongoing Covid-19 crisis, and extended lockdowns across NSW, Victoria and the ACT. But affordable strawberries might be one of them.
Punnets are widely available for under $2, with Woolworths selling at $1.90, Coles at $1.70, and Aldi at $1.49.
In an even greater steal, one Canberra supermarket is pricing three punnets of strawberries at only $2.
Rachel Mackenzie, executive director of Berries Australia says berry farmers have already had a “compressed season” that started late due to wet weather.
This coincided with lockdowns in the country’s two biggest markets – Sydney and Melbourne. Shopper behaviour has “changed as a consequence”.
As Mackenzie put it, strawberries are a “good looking fruit” – which makes them ideal impulse-aisle temptations.
“When you walk into the supermarket, you see the big, colourful display of berries. You inspect the punnets and think ‘oh, I should grab a few’.”
With ever-lengthening lockdowns, more shoppers are completing their grocery hauls online, and frequenting their local supermarket less. The result? “Shoppers no longer getting the visual cue to buy berries. People just aren’t putting berries in their baskets the way they used to.”
But even unseen berries are worth buying while they’re bountiful and cheap – here is how to make the most of them.
The creatives
Sumac-roast strawberries with strained yoghurt cream
A master of surprising spices, chef Yotam Ottolenghi even has an effect named after him. Here, he uses tart, savoury sumac to sharpen the sweetness of a classic strawberry and yoghurt dessert. Easy to make, this is the perfect way to use up any over-ripe strawberries left at the bottom of your punnet.
File this one under weird-but-works. With the right companions, you can turn a strawberry savoury. Alongside shaved parmesan, basil leaves and a lemony dressing, an avocado “enhances strawberries almost in the same way cream does,” writes Hugh Fearnley-Whittingstall of this simple starter. Try it, or let it spark some savoury strawberry experimentation of your own – they’re also great with black pepper.
Vodka and balsamic marinated strawberries
This one barely requires a recipe. Simply let your strawberries soak in vodka, lemon, sugar, vanilla and balsamic vinegar. The longer you leave your strawberries to sit, the more juices will be extracted, leaving behind a sweet strawberry syrup. This flavour combination also makes for a kicker cocktail. Enjoy your marinated strawberries alone, atop dessert foods, or served with classic clotted cream.
Creamy strawberry and rhubarb soup
Soup is best served sweet. A Polish go-to when fruit is in season, fruit soups are one to try as we enter warmer months in the southern hemisphere. This one matches strawberries with rhubarb, and features another surprising addition: cooked pasta.
The classics
Food writer Anna Jones eats the best strawberries right from the punnet. The ones she rejects – those that are slightly squashed or blemished – get repurposed into (arguably) tastier desserts and treats. Try her strawberry shortcakes, best served with cream on a peaceful afternoon.
What “perfect” looks like in a strawberry jam is a loaded question, near impossible to answer. People’s preferences on textures and flavourings will never not differ. But all jam lovers can agree that, no matter what, the homemade version is always better.
So give into the labour of love this lockdown and try the recipe Felicity Cloake arrived at after much experimentation. It is surprisingly simple. All you need are your strawberries, jars for storage, and some time.
Strawberries and cream cake
Butter. Sugar. Flour. Eggs. And of course, strawberries. Helen Goh takes a classic cake topped with strawberries and cream from simply sweet to nutty and tangy with ground almond and lemon zest.
Strawberry and rhubarb custard slice
Rhubarb paired with strawberry paired with custard is a heavenly marriage, melding tart, sweet and smooth into one. Though the preparation of this strawberry and rhubarb custard slice is a rather involved process, in Yotam Ottolenghi’s books, it is not a crime to skip the pastry-making process entirely. He suggests you use “shop-bought sweet shortcrust pastry” to save yourself some time, “if you like”.
The liquids
Refreshing strawberry daiquiri
Few things are potent enough to make stay at home orders feel like a holiday, but the classic combination of strawberries and white rum just might work. The recipe is easy. Just throw all your ingredients into a blender, garnish with (you guessed it) a strawberry and you have yourself a by-the-beach treat that feels oddly appropriate, even in winter.
For a drink non-drinkers can also enjoy, try kvass: the low-maintenance sister of kombucha. Fizzy and lightly fermented, it’s a great use of overripe fruit that would otherwise go to waste. While it’s not as intensive as rearing a scoby, this recipe does take some time and patience. But once mastered, it makes the perfect spritzy drink to enjoy over ice and garnished with some mint and lime.
