“Strawberries are the angels of the earth, innocent and sweet with leafy green wings reaching heavenward”-Terri Guillemets.

When Terri quoted thus, her thoughts were on the magical benefits of the superfood leave alone the cosy balance between sweetness and acidity that they combine. This vitamin-C rich fruit is also known to prevent wrinkles, promote eye health and is also known to help fight cancer due to its anti-oxidizing properties. The effects of eating strawberries include prevention of heart diseases, due to its ability to fight bad cholesterol and regulation of blood pressure. They also boost fiber and aid in weight management due to its naturally low-calorie and fat-free composition. In fact, it is a negative calorie food, by the virtue of which they burn more calories to digest than they contain.

This heart-shaped red coloured berry has down the ages been referred to as a symbol for Venus, the goddess of love. The origin of the name has many versions, among which a theory suggests the mulching of this berry with straw during winter, thus the name. Although botanically, being the enlarged receptacle of the flower, in culinary it is rated among the most valuable fruits in a pastry kitchen.

Another place and event where strawberries are indispensable since 1877 is south-west London, at the All England Club ground. Statistics show that about 28,000 kg of strawberries along with 7000 ltr of cream are consumed during the Wimbledon on an average each year.

“Doubtless God could have made a better berry, but doubtless God never did”. – Dr William Butler.

Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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