What can I do with strawberries this summer

A.� Strawberries make a great accompaniment to savoury foods and can also add zest to salads. They're great with spicy Mexican chicken, lettuce, tomatoes and tortilla chips, with a garlic dressing.� They can also be used to flavour vinegars to give them extra kick when used in marinades and salad dressings, or to spice up soups, stews and sauces.

�

Once you've done a homemade milkshake, strawberry pavlova and had umteen strawberries and cream, try making a simple coulis - pureed and sieved strawberries mixed with icing sugar and lemon juice, and serve with deep fried brie or Camembert.

�

Q.� Why are they so popular at sporting events

A.� Wimbledon supporters munched their way through 20 tonnes of English strawberries during the recent tournament, while caterers at Lords supply 1,500 lbs of strawberries a day during a four-day Test match. They are by far the most popular of British summer fruits, and because of modern production methods, the season now lasts well into the autumn.� In medieval times, strawberries were thought to be an aphrodisiac and a soup made of strawberries, borage and soured cream was traditionally served to newly-weds at their wedding breakfast.

�

Q.� What nutritional qualities do they have

A.� They are packed with vitamin C, and they're also thought to have healing qualities. They are reputed to reduce blood pressure and are recommended in traditional European medicine to remove kidney stones. They also contain some iron, so they can help treat anaemia and fatigue. Strawberries are also rich in pectin, a soluble fibre, while helps eliminate cholestrol.

�

Q.� How can I use up some leftovers

A.� Try a strawberry salsa, which could accompany meat or chicken on a barbecue.

�

You will need:

�

1/2 red onion, thinly sliced

1 jalapeno pepper

1/2 red pepper, finely sliced

1 tbsp fresh coriander, chopped

100g (4oz) strawberries, hulled and sliced

3 tbsp orange juice

2 tbsp lime juice

2tbsp extra virgin olive oil

salt and pepper

�

Put all the ingredients in a large mixing bowl and toss to combine. Cover and refrigerate for at least two hours and up to four hours. Remove from the fridge 15 minutes before serving.

�

Or try a Strawberry Vinegar to add to summer salads.

�

You will need:

�

500g (1 lb) strawberries, washed and sliced

600ml (1 pint) distilled malt vinegar

750g (1 1/2 lb) granulated sugar

clean bottles

�

Place sliced strawberries in a large bowl, add vinegar, stir well, cover and leave to stand in a cool place for a week. Strain vinegar through a nylon sieve lined with a piece of clean muslin and discard the strawberries. Pour vinegar into a saucepan and add sugar. Place pan on moderate heat until sugar has completely dissolved. bring to boil and simmer for 10 minutes. Remove pan from heat and skim any scum off the surface before pouring into bottles and sealing with a cork.

�

For more food and drink questions andanswers, click here

�

By Katharine MacColl