Mary Ann's Blog

Roasted Strawberries

I am skeptical when it comes to strawberries. All winter long I crave them. Every time I see them in the grocery store I am tempted, but I know better. Not since I was a kid picking wild strawberries with my parents have I had strawberries that I can actually say taste like the ones that I remember. They were juicy, sugary and smelling like only a strawberry can smell. And for being so small, they packed an intense flavor. That is what is missing in today’s strawberries.

Why are they tasteless and hard like cardboard? I’ll tell you why. Because they are genetically modified. Scientists have tinkered with the plant’s genetic makeup by putting new stuff into the plants so we can have bigger and longer lasting strawberries at the expense of flavor. Just Google genetically modified strawberries if you want a more information on this; it will definitely have you thinking twice about buying them.

And more bad news: According to information from the  USDA, commercially grown strawberries contain the  residue of over 50 different pesticides, some of them carcinogens. No thank you.

So now when I crave strawberries like the ones I remember as a kid, I don’t go to you pick farm or the local farmers market; instead I tromp in the woods and look for the tiny wild ones that never fail to disappoint. Admitedly, it takes patience, time and a sharp eye to find them. When I do, I enjoy them as nature intended.

Of course strawberries are at their best in season around mid-June, but if you absolutely must have them out of season, straight from the grocery store, try roasting them to enhance their otherwise limp flavor.

Roasted Strawberries

Roasted strawberries on a white plate1 pint strawberries, washed, dried, stemmed and cut in half (about 2 cups)
1 tablespoon honey
1 tablespoon extra virgin olive oil
1/2 teaspoon good aged balsamic vinegar

Preheat oven to 350F

Place the berries in a bowl.

In a separate bowl whisk the honey and olive oil together.

Pour over the berries and coat them well.

Arrange them cut side down in a single layer on a non-stick baking sheet.

Roast for 8-10 minutes or just long enough for the juices to thicken.

Scoop the berries with their juices into a bowl and gently stir in the balsamic vinegar.

Eat them when cool or refrigerate them for up to a week.

Comments

  1. Amelia Howard's avatar

    Amelia Howard

    Does roasting the store-bought strawberries do anything to the "50 different pesticides" mentioned above? (i.e. enhance or eliminate the pesticides? this would be interesting to know.

    Thanks Mary Ann

    --Amelia
  2. mary Ann Esposito's avatar

    mary Ann Esposito

    Unfortunately pesticides reside on and in the fruits and vegetables we consume and no amount of washing or roasting will eliminate them despite the gimmicky solutions out there to just wash the pesticides away.

    What roasting will do is kill any bacteria.
  3. James T. Fisher's avatar

    James T. Fisher

    The World Trade Organization has made a preliminary ruling that European Union restrictions on genetically engineered crops violate international trade rules. The United States, Canada, and Argentina together grow 80 percent of all biotech crops sold commercially, by which the EU regulates such crops. The countries argued that the EU's regulatory process was far too slow and its standards were unreasonable given that the overwhelming body of scientific evidence finds the crops safe.

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