We’ve written before at HuffPost UK about how to achieve a restaurant-level finish on everything from scrambled eggs to potato wedges.
But even something as simple as cucumbers and strawberries can be elevated to a professional standard, too – provided you know the chef’s secrets.
Luckily, Sabian Mehmetaj, pastry chef at Nottingham restaurant Cleaver & Wake, has shared the secret to getting the most out of the staple Wimbledon berry.
“Strawberries are such a nostalgic fruit,” he shared.
“Everyone remembers picking them, growing them or eating them with cream while watching Wimbledon. They’re simple but full of joy, which makes them perfect for summer desserts.”
Here’s his method for keeping them at their most delicious.
Store strawberries in a manner that mimics the great outdoors
“Fresh strawberries are always best, but how you store them really matters,” the chef revealed.
At his restaurant, they try to mimic outdoor conditions in their kitchen.
“During the day, we keep them at room temperature, then store them in the fridge overnight,” the pro revealed.
“This replicates the natural cycle of the seasons and stops them losing their flavour. When strawberries are too cold for too long, they can taste flat and dull.”
Berry producers Driscoll’s seem to agree.
They advise removing strawberries from the fridge “an hour or two” before eating them to get the most of their fragrant flavour.
As America’s Test Kitchen (ATK) shares, strawberries don’t actually have that much sugar; the smell is a big part of why we perceive them as sweet.
Allowing them to come to temperature will make their smell more pronounced, improving the taste of your strawberries.
Swap meringue for crumble, too
Mehmataj shared that though a pavlova is classic, he likes to add a different crunchy layer to his strawberry desserts.
“Most people go for meringue with strawberries, but I like to make a simple crumble topping instead and season it with a pinch of sea salt,” he said.
“That savoury note helps balance the sweetness and gives a really nice contrast in texture” (remember when people started pairing their strawberries with balsamic vinegar?).
If that doesn’t suit, the chef recommends a scoop of Italian meringue instead.
“Either way, it’s a dish that feels seasonal and familiar but with something a little different,” he advised.