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GREEK OriGiN DeliCious strawberries for Export
Strawberries - in Greek: fraoules, say: FRA-oo-les
Strawberries - in Greek: fraoules, say: FRA-oo-les
The Greek countryside is dotted with patches of wild strawberries - smaller than the cultivated strawberries we find in most markets, but delightfully sweet - and favorites of spring picnickers who gather and eat as they go!
The Myth
Greek mythology firmly places the origins of the wild Strawberry with the Goddess Aphrodite who, upon the death of the beautiful, but mortal Adonis wept with such passion that her tears fell to the ground as small red hearts... strawberries. Not surprising, then, that in the Middle Ages, strawberries became known as the fruit of temptation and seduction.
From Small to Large
Over the centuries, large and larger strawberries arrived in the Mediterranean from Western Europe and North America which, when cross-bred with the local wild strawberry became the strawberry we know today.
Shopping for Fresh Strawberries
For the best results, pick your own. Otherwise, try to buy fresh from your local foods sources. Strawberry season doesn't last long and, depending on the climate, may be in spring or summer.
Using Strawberries
Open the strawberry packaging when you get home and discard any berries that are showing mold. And then, delight your taste buds with one or more of these Greek recipes:
Fruit or Vegetable?
You know those little yellow dots on the strawberry? They're called "achenes" and they are the actual fruit of the strawberry plant. The berry we eat isn't the fruit at all!
[greekfood.about.]
The tastes of these three fruits - strawberries, oranges, and kiwi - not only go wonderfully together with a dousing of brandy, but create a dessert that's a colorful way to end a great meal with something light.
Combine the fruit in a bowl and toss with the brandy. Cover and refrigerate. (The fruit will soften in the brandy. If you prefer softened fruit, cut the strawberries in half before refrigerating, and chill the fruit in brandy for 3 hours. Then continue with the recipe.)
In a small saucepan, combine the water, sugar, and vanilla extract, and heat to create a syrup, stirring constantly. When the sugar is fully dissolved, set aside to cool and thicken.
Pour cooled syrup over fruit, toss gently with a soft spatula (rubber or silicone) to coat, and chill for 30 minutes.
Serve in dessert bowls with a dollop of whipped cream.
Preparation tip: To cool syrup more quickly, pour into a room temperature cup. It will bring down the temperature of the syrup without crystallizing it.
Serving suggestion: If the fruit is left to soften in the brandy, this can be beautifully served in wine glasses, topped with the whipped cream.
Kind Regards,
Dimi Paidakis
Export Manager
| Product Type: Other | Style: Fresh | Type: Strawberries |
| Cultivation Type: Common | Place of Origin: Greece |