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Have you had any Fragarias and Cream this year? Wimbledon would not be Wimbledon without Fragarias and Cream.

It is always amazing the bizarre information you pick up when looking to write an introduction for a particular food. The strawberry is no exception. As you may have guessed a Fragaria is a strawberry, or to be more precise the garden strawberry, otherwise the Fragaria × ananassa, a hybrid species cultivated worldwide for its fruit, the common strawberry.

Strawberries are not true berries and the fleshy and edible part of the fruit is known as a receptacle . . . but enough of the technical information! If you are really interested there is plenty of well written information about strawberries, going into a lot more detail, than we need to enjoy eating them.

One of the problems of growing strawberries commercially used to be the short growing season, making them a luxury. Over the years new varieties have been developed by horticulturists.

One such variety is a British strawberry called Sweet Eve. Developed specifically for the British climate it thrives in the varied weather conditions of the UK making it sweeter with a better flavour when ripe.

Around 15 million punnets of the berries will be grown and eaten between June and October this year alone.

Sweet Eve is the result of a twenty-five year breeding program developed by master berry breeder Peter Vinson. It is an everbearer variety, meaning each plant produces fruit again and again from June to October. Everbearers are not as dependent on daylight as other varieties, making them ideally suited to the UK climate. Because Sweet Eve has been bred in UK it is more suited to the UK climate than other varieties that have been bred overseas.

Below is a collection of simple serving suggestions to truly make the most of that taste of summer and the strawberry.

Strawberry recipe ideas:


Roasted Sweet Eve Strawberry Vanilla Jam with YoghurtThis is a very simple, but delicious way of making quick jam, without all the stirring and waiting that traditional jam making involves. The roasting brings out the natural flavours of the strawberries, and also gives the jam a wonderful caramel flavour. One of the best ways of sterilising the jam jars is to wash them in the hottest setting in the dishwasher, then place them in a hot oven for about half an hour. Served with lashings of greek Yoghurt, this recipe is the ultimate sweet treat.


3 kg ripe Sweet Eve strawberries
2 vanilla seed pods
2.5 kg caster sugar
400g of plain Greek yoghurt
3 tbsp granola


  • Preheat the oven to 200°C.
  • Hull the strawberries and place them in a large pyrex heatproof dish or a non-stick roasting tin.
  • Slice through the vanilla pods lengthways, and open the pods.
  • With the back of a knife, remove the vanilla seeds, and mix the seeds into the caster sugar. (Place the empty vanilla pods into a jar of sugar, and the aroma will scent the sugar, for cake baking.)
  • Place the vanilla sugar in a separate pyrex dish or non-stick roasting tin.
  • Place both the sugar and the strawberries, which are on separate dishes or tins, in the oven, and roast for 30 minutes. The strawberries will start to go soft, and the sugar will be hot.
  • Remove from the oven.
  • Combine the hot sugar and the soft strawberries. The heat of the sugar will make the strawberries melt into a gooey, sweet jam.
  • Cool the strawberry jam.
  • Fill the sterilised jam jars with the strawberry jam, and cover the jam with a small disc of greaseproof or wax paper.
  • Then close the jars tightly, and label with the name of the jam and the date.
  • You can store the jam in a cool, dark place, and it should keep for a good 6 months.
  • Serve the jam spooned over Greek yoghurt in small serving bowls with a sprinkling of granola and chopped strawberries.

Makes approximately 5 kg of jam (10 x 500g jam jars)



Sweet Eve Strawberries Dipped in Melted Chocolate and Toasted Pistachio NutsStrawberries, melted chocolate and toasted pistachio nuts form a flavour combination made in heaven. The most important tip is to buy really good quality dark chocolate with at least 70% cacao bean solids, in order to get the full rich flavour and aroma of the cacao bean.


500g ripe Sweet Eve strawberries
100g icing sugar for sifting
250g dark 70% cacao solid chocolate
100g raw shelled pistachio nuts
200ml whipping cream
50g caster sugar


  • Hull the strawberries.
  • Place them in a bowl and sift the icing sugar over them.
  • Mix well, and set the bowl aside, cling filmed.
  • Break the chocolate into small squares in a heatproof bowl, and place the bowl over simmering, hot water that is in a saucepan over a low heat. The steam from the hot water will rise, and gently melt the chocolate. The water must not boil so hard so that it directly bubbles up to touch the bottom of the bowl containing the chocolate.
  • When the chocolate is all melted, take the saucepan and bowl off the heat, and set aside to cool gently.
  • Using a dry, non-stick frying pan, toast the pistachio nuts very carefully. Keep turning them, so that they do not catch and burn. When they are golden brown, and their aroma is filling the air, remove from the heat.
  • When the nuts have cooled, chop them into small pieces. Set aside.
  • Whip the cream until it forms soft peaks with caster sugar.
  • Spoon the cream into a serving bowl.
  • Prick the bottom end of a strawberry with a cocktail stick, dip the strawberry into the melted chocolate, and then roll it into the chopped, toasted pistacchio nuts.
  • Lay each finished strawberry on a serving platter, with the cocktail stick, so that the chocolate can reset.
  • Serve the strawberries with the whipped cream, for dipping into.

Serves 4


Sweet Eve Strawberries macerated with Apple Juice Honey and MintMacerating just means leaving the fruit to marinate, and the flavours used here, apple, mint and honey, complement the sweet and tangy flavours of Sweet Eve strawberries perfectly. If you leave the strawberries marinating for a good hour, the tanginess of the apple, the sweetness of the honey and the minty fragrance will infuse to create a mouth-watering combination.


500g of ripe Sweet Eve strawberries
250ml of cloudy apple juice
75ml of runny honey
A handful of fresh mint leaves, from the garden


  • Hull the strawberries.
  • Slice them in half lengthways and place them in a roomy bowl.
  • In a small jug, pour the apple juice and the runny honey and mix well.
  • Tear the mint leaves into small pieces and mix them into the liquid.
  • Pour the marinade over the strawberries and mix well but gently, making sure that you do not damage them.
  • Clingfilm the bowl and set aside, covered with cling film, somewhere cool, but not the fridge, for one hour.
  • After an hour, remove the cling film, and give the strawberries another mix, to ensure they are all covered with the marinade.
  • Serve into individual bowls.

Serves 4


Sweet Eve Strawberries with Pink Lady Apple SorbetOn a hot summer’s day, this is the perfect dessert recipe. The sweet tanginess of Pink Lady apples makes a wonderful sorbet flavour, and the strawberries bring fragrance and softness to the icy texture. If you want to add a splash of pinkness to the sorbet grenadine is the perfect cordial and can be found in any good supermarket or delicatessen.


500g Sweet Eve strawberries
6 Pink Lady® apples
Zest and juice of 1 unwaxed lemon
4 tbsp of grenadine cordial
50ml elderflower cordial
100g caster sugar
4 sprigs of mint for decoration


  • Hull the Sweet Eve strawberries and slice them into small pieces.
  • Set half aside in a cling filmed bowl for decoration.
  • Peel, core and thinly slice the Pink Lady® apples, and place them in a blender with the rest of the strawberries lemon zest and juice, Grenadine cordial, Elderflower cordial and sugar.
  • Puree until the mixture is completely smooth.
  • Place the strawberry and apple puree in a clean Tupperware container, smooth it with a fork till it is completely level and then close with a plastic lid.
  • Freeze the puree for half an hour.
  • Then whisk it through with a fork, and re-level it.
  • Freeze again till quite solid, but of spooning consistency.
  • Place a generous spoonful of strawberry and apple sorbet in a serving dish, and top it with the chopped strawberries.

Serves 4


Sweet Eve Strawberry and Vanilla Brown Sugar Toasted Brioche SandwichIf you are after a really sumptuous breakfast or brunch treat, then look no further. The rich buttery flavour of brioche is used to sandwich ripe strawberries and vanilla infused sugar. The perfect summer morning sandwich and so much prettier than bacon and eggs!


8 slices of brioche bread
400g ripe Sweet Eve strawberries
Unsalted butter for spreading
100g soft brown cane sugar
1 heaped tsp of vanilla bean paste


  • Pre-heat the oven to 180°C.
  • Cover a roasting tray with aluminium foil, and place the eight slices of toast on the tray.
  • Toast until golden brown, roughly 3 minutes each side. The brioche bread will go quite crispy.
  • Set aside for a few minutes to cool down slightly.
  • Hull the strawberries and then slice them in quarters.
  • Place in a bowl, add the vanilla bean paste and the sugar, and then mix well.
  • Take four slices of toasted brioche, spread each thinly with butter, then spoon some of the strawberry mixture on top of each.
  • Top each with another slice of toasted brioche, to form a sandwich.
  • Serve each toasted brioche sandwich on individual serving plates, with a spoonful or two of extra strawberries on the side.

Serves 4


Sweet Eve Strawberry Ripple Mascarpone Cheese ParfaitA parfait or semifreddo is just a frozen pudding. It is a very simple way of making a very delicious type of ice-cream but without too much stirring, leaving the cook ample time to focus on other preparations. Mascarpone cream cheese, from the north of Italy, is a very good ingredient to accompany strawberries. The crunchy Amaretti biscuits and Amaretto liqueur in the recipe add a delicious bitter almond flavour to cut through the creaminess of the pudding. All ingredients can be found in a good supermarket or delicatessen.


100g soft Amaretti biscuits
Splash of Amaretto liqueur
400. Sweet Eve strawberries
4 fresh free range eggs, separated
100g caster sugar
250g Mascarpone cream cheese


  • Carefully line the base and the sides of a 1 litre plastic lunch box, or plastic Tupperware container with cling film that overlaps down the side.
  • Crush the soft Amaretti biscuits all over the base of the lunch box, and drizzle some Amaretto liqueur over them.
  • Hull the strawberries and crush them in a bowl, using a fork.
  • Spoon half of the crushed strawberries all over the Amaretti covered base of the lunch box.
  • Using an electric whisk, beat the egg yolks with the sugar, until light and fluffy.
  • In a separate bowl, whisk the egg whites until they form soft peaks.
  • Fold the egg whites into the egg yolk and sugar mix, carefully retaining the air inside the mix.
  • In a roomy bowl, whip the Mascarpone cream cheese until it is softened, then fold the egg mix into the Mascarpone cheese, a little at a time, until it is fully blended.
  • Spoon half the Mascarpone mix over the crushed strawberries in the lunch box, and level the top with a spatula.
  • Spoon the remaining half of the crushed strawberries on top of the Mascarpone cream, and then spoon the remaining half of the Mascarpone cream on top, as the final layer.
  • Take a metal skewer, and very gently insert it into the mix, turning it around to create a “ripple” effect of red and white.
  • Bang the Tupperware box gently on the work surface, to evenly distribute the mix, and top with a few halved strawberries to decorate.
  • Cover the parfait mix with the overlapping cling film.
  • Freeze the parfait overnight.
  • Just before serving place the open Tupperware box on the table, and place an upturned serving plate on top of it.
  • Now turn the Tupperware box upside down, gently, so that the frozen parfait and the cling film slide down on the serving plate.
  • Remove the cling film, turn the parfait over onto another plate to right it, and slice the parfait into individual portions.
  • Serve.

Serves 6


Sweet Eve Strawberry TapasThis is such a simple and easy way of serving fresh, ripe seasonal strawberries at the end of a relaxed supper party. Everyone can get stuck into their preferred flavour combinations, and can taste each accompaniment. Ricotta is an Italian whey cheese and can be found in most supermarkets.

Let the sweet and fragrant taste of Sweet Eve strawberries speak for itself, or enhance it by dipping in this wonderful array of spices and flavours.


500g fresh Sweet Eve strawberries
100g black pepper corns
100. red pepper corns
250g Ricotta cheese
½ teaspoon of ground cinnamon
100ml of aged traditional, balsamic vinegar from Modena
Zest of 1 unwaxed lemon
100g unrefined soft brown cane sugar


  • Hull and clean the strawberries, removing the green stem with a teaspoon.
  • Slice the strawberries in half, and place them in a serving bowl on a tray.
  • Prepare 5 more small bowls, all to be served on the same tray.
  • Using a pestle and mortar, lightly crush the black pepper corns, and then place them in a small bowl, on the same tray as the strawberries.
  • Lightly crush the red pepper corns, as above, and place them in a separate bowl, again on the tray.
  • Mix the ricotta in another bowl with the ground cinnamon
  • Pour the balsamic vinegar in a small bowl.
  • Place the lemon zest in another bowl, and mix in the sugar.
  • Serve the prepared tray to your guests, and they can dip each strawberry into the flavours alternatively.

Serves 4


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