Recipe: Roasted Strawberries


01 Sep Recipe: Roasted Strawberries

Writing about strawberries in September seems unreal to me. When I was a kid, September meant corn. Cobs and cobs of hot corn slathered in butter. Strawberries ushered in the summer holidays. They didn’t close them.

As a kid, we knew summer had arrived when Mom took us berry picking. By the time we reached the strawberry patch, the vinyl covering on the back seat had adhered to our bare legs and wouldn’t let go without exacting a pound of flesh. Once we’d freed ourselves from the vehicle, we’d wade into a row and pick and pick and pick. When Mom deemed we’d enough berries for a winter’s worth of jam and batch or two of shortcake, we’d waddle back to the oven of a car with fully loaded baskets and gorged stomachs. (And most likely juice-stained mouths to match our bright pink fingers.)

I realize now this one-for-the-basket, one-for-me approach was stealing. But I was a kid, and the scent of sun-drenched strawberries was too sweet to resist and the season far too short.

Today, pick-your-own farms are hard to find. I rely on the local farmers’ market for my berries. While there are no more free berry lunches, thanks to new varieties of everbearing plants, strawberry season here in Ontario now stretches into the almost-autumn of late August. I exert much discipline restricting myself to a pint (or two) a week, but the biggest challenge is deciding how to enjoy them.

Over the years I’ve had more than my fill of naked berries. I’ve gobbled shortcake, made jam, churned them into homemade ice cream and and dipped them in chocolate. I’ve even sprinkled them with balsamic vinegar old enough to vote. Strawberry pies, crumbles and tarts have, at one time or another, graced my table and left me with sticky pans to clean. The only thing I’ve never done with strawberries is roast them. Until recently.

And when I did, I served them on individual-sized pavlovas with whipped cream.

Ever tried roasted strawberries? Is it sacrilege to roast this fruit or a refreshing new way to experience strawberries?

Review in Brief

Ideal for: People looking to reclaim their kitchen through  healthy, uncomplicated meals. The emphasis is on whole grains and natural sugar alternatives.

Must-try recipes:

  • Blackberry-Maple Compote
  • Oatcakes with flax and walnuts
  • Turnip Chips with Smoked Paprika and Lime Juice

Biggest surprise: The enticing use of exotic ingredients and combinations. Watermelon salad with dates and rose water, Indian panakam (sparking beverage) with cardamom and ginger, and popcorn with mustard, chives and thyme are just a few of the intriguing flavour combinations.


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No Comments
  • Cheryl
    Posted at 14:05h, 01 September Reply

    The only time I’ve ever roasted strawberries was as part of a larger roasted fruit extravaganza, and I think the peaches and plums wept so much that they muddied the pure flavor of the berries.

    I’m really excited to try this recipe, which will give the strawberries center stage.

    So glad to see you’re back!

    • Charmian Christie
      Posted at 14:33h, 01 September Reply

      Glad to be back, Cheryl. Peaches and plums would be wonderful roasted, but I can see them overwhelming the poor little strawberries.

      Hope you like the recipe. Since you’re from California, where it’s always berry season (not that I’m jealous!) you’ll have plenty of opportunity to try this out. Enjoy!

  • Andrew Thomson
    Posted at 14:23h, 01 September Reply

    So, I miss one meal and it turns out to be this one?

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