There’s nothing like a
perfectly ripe, luscious
strawberry picked in the
heart of summer. Ruby red
to the core, bursting with
intense sweetness and
complex flavor, it’s hard to
believe they’re related to
those out-of-season berries
with pale centers and
one-dimensional taste. One
of the key flavor compounds
in strawberries, known as
strawberry furanone, is
also found in another red
fruit: the tomato. According
to food writer Niki Segnit
in her 2010 book The Flavor
Thesaurus, some chefs say
the two fruits can be used
interchangeably. Instead
of the classic pairing of
tomato and basil, try swap-
ping in strawberries and
notice how the sweet and
savory play together.
STRAWBERRY BASIL SALAD
Slice a quart of strawberries,
tear up a bunch of basil leaves,
and toss them in a bowl with a
sprinkling of balsamic vinegar,
a smidge of salt, a few pinches
of sugar, and a couple of cranks
of freshly ground black pepper.
Let marinate for 10 minutes or so,
then serve. ●
Sweet, Savory Strawberries
PHOTOGRAPHBYHERAFOOD,^ ANNA^ IVANOVA/^
ALAMY^ STOCKPHOTOBy Claire Ciel ZimmermanABOUT THE AUTHOR
Claire Ciel Zimmerman is a senior
editor and Mindful’s Eater-in-Chief.
18 mindful August 2019
mindful eating