by Jerilee Wei

Created on: May 18, 2008

SWISS FROZEN STRAWBERRIES

We all love these delicate members of the rose family. My grandmother called them the "inside out" fruit, referring to the fact, that they are the only fruit with seeds on the outside, instead of the inside. Each season, we would go to the local U-pick farm. In case you've never picked strawberries by hand, and are a perfectionist - Strawberries look superior and will keep longer, if they are handled properly. They are a tender fruit and will bruise easily, so don't squeeze them! Grasp the stem just above the berry, between the fore-finger and your thumbnail. Then, pull with a slight twisting motion. With the stem now broken off about a half inch from the strawberry, allow it to roll into the palm of your hand and gently put it into your basket.

Once home, we would immediately remove all of the damaged ones, then placed them in the refrigerator, in layers, separated by paper or dish towels (back then paper towels were not common place). Usually the next day, but certainly within the next two days, we'd have a strawberry cleaning party. As a reward for our efforts, she would make us homemade strawberry ice cream. It seems to me, that more of these family activities could be a solution to reconnecting with our own children or grandchildren today.

Strawberries were served throughout the year, but in our house, they were a special part of the Thanksgiving tradition. A history buff, Grandma took delight in reminding us that our Native American relatives were already eating strawberries mixed in cornmeal, when the Colonists arrived in this country. Her favorite recipe for rendering strawberries was short and simple, handed down by her Swiss grandmother.

The Swiss have discovered a secret to freezing strawberries, because they use a completely distinctive way to freeze them. This is a dry sugar pack method, which is especially easy and gives the best flavor. The Swiss secret is brown sugar. Unlike white sugar, brown sugar conserves the natural red color of the strawberries and seals in their newly picked natural flavor and aroma. White sugar destroys the normal color, which gives them a washed out look. White sugar also gives them an old taste, instead of a fresh taste.

Prepare your strawberries in the usual fashion, cleaning them, but halve, quarter or slice the clean berries into a bowl. Then, mix one pound of brown sugar to every four pounds of sliced strawberries. Stir in gradually and very gently, until the sugar is dissolved. Leave them stand for ten minutes, then pack them in containers and freeze them. Remember to allow " head space for pints and 1" for quarts, if you are using containers. It is not necessary to quick-freeze them. Try it and you will see the wonderful difference.

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