A sun-ripened strawberry tastes like candy, but don't let the flavour fool you. With less than 50 calories per cup and nearly 150 per cent of the daily value of vitamin C, strawberries join broccoli, sweet potatoes and salmon on the list of the Top 10 super foods. The bright red colour indicates the presence of cancer-fighting anthocyanins, but they also make strawberries a visual standout on a fruit platter.
- Skill level:
Things you need
- Kitchen towel or paper towel
- Cutting board
- Paring knife
- 6-inch utility knife
Wash whole strawberries with the hulls intact in cold running water. Pat them dry with a clean kitchen rag or paper towel.
Set a strawberry with the hull side down on a flat cutting surface.
Cut 1/8-inch-thick slices across the body of the berry, stopping the knife 1/4 inch from the hull.
Lay the strawberry on its side.
Separate the slices by applying gentle pressure with your thumb at the hull.
Scatter the strawberry fans across the fruit platter.
Wash whole strawberries in cold running water. Pat them dry with a clean kitchen rag or paper towel.
Hold a strawberry in place on its side on the cutting board with your thumb and forefinger. Cut off the stem end to remove the entire hull, leaving a flat plane.
Balance the strawberry on the cut end. Make four even slices in a box shape around the perimeter, stopping the knife halfway down the body of the strawberry.
Open the "petals" gently with your fingers.
Position the strawberries on the serving platter then add mint leaves and stems.
Tips and warnings
- If guests won't be using cocktail plates, cut the inedible hulls off the strawberries so they won't be left holding them.
- Cut large strawberries in half vertically before fanning them so you end up with bite-sized pieces.
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