How to use very ripe strawberries in easy homemade desserts
It happens every year: we buy a tray of strawberries with the best intentions: a salad, a quick dessert, maybe for breakfast with yogurt, but a few days later, there they are, still in the drawer of the fridge. Too ripe to eat as is, but still too good to throw away. The good news is that when strawberries reach that point of ripeness when they are at their sweetest, they are also perfect for cooking with.
Instead of looking at those soft strawberries as a failure, it's best to see them for what they really are: a fruit at its sweetest, ready to be transformed. There are many ways to use them effortlessly and without waste, with results that are as simple as they are brilliant. Here are some ideas.
Fruit coulis
A strawberry coulis is one of those preparations that seem secondary... until you try it. It is a fine, aromatic puree with a silky texture and a vivid color that transforms a simple yogurt or sponge cake into a dessert with its own personality. It is perfect for preparing a panna cotta or a bavarois tart, accompanying cream cheese, covering a cheesecake or serving as a cold sauce with ice cream. If you use very ripe strawberries, the coulis acquires a deep, natural sweetness, without the need for flavor enhancers or artificial coloring to make it intense and appetizing.
Full recipe ❘ Fruit coulisStrawberry mousse
This classic French pastry is transformed into a light, elegant version, perfect for those who are looking for a dessert that is not cloying. Strawberry mousse, when prepared with ripe fruit, acquires a spongy texture with an authentic flavor, without the need for artificial flavorings. Served in small glasses with a mint leaf or a few pieces of fresh fruit, it is an ideal end to a summer meal.
Full recipe ❘ Strawberry mousseStrawberry crumble
Soft fruit, baked with sugar, and a crunchy layer on top made of butter, flour and a touch of cinnamon. The crumble is a recipe born from the use of strawberries, but there is nothing improvised about its taste. When the strawberries have already begun to release their juices, they become the perfect filling for this type of rustic, tasty and comforting dessert. Served warm, with a scoop of vanilla ice cream, it is pure satisfaction.
Full recipe ❘ Strawberry crumbleHealthy petit suisse yogurts
Inspired by the little glasses that many will remember from their childhood, this healthy homemade petit suisse has the perfect balance of smoothness, freshness and acidity. The use of very ripe strawberries enhances the flavor of the yogurt without the need for added sugars. It's a great option for kids, but also a healthy snack for adults looking for a guilt-free dessert.
Full recipe ❘ Healthy petit suisseStrawberry jam
Making jam at home is probably the best known use of ripe fruit, and for good reason. Soft strawberries lend themselves particularly well to this preparation because they have already released some of their juice and have a more concentrated sweetness. Cooked slowly with a touch of lemon, they become a preserve that you can keep for weeks or proudly give as a gift. A toast with homemade strawberry jam remains one of the small pleasures of breakfast. The recipe we show you is for plum jam, but the quantities of the ingredients and the process of elaboration are the same. You would only have to substitute one fruit for another.
Complete recipe ❘ Strawberry jamStrawberry creamy milkshake
Milkshakes or smoothies are the quickest solution to take advantage of ripe fruits, and in the case of strawberries, it's hard to go wrong. Mixed with yogurt, vegetable milk or even frozen banana, you get a dense, tasty drink that is perfect for breakfasts, snacks or even as a light dessert. You can add seeds, oat flakes or a touch of vanilla to customize it even more.
Full recipe ❘ Strawberry Creamy MilkshakeHow do you use overripe strawberries?
Every kitchen has its own resources, and every household has its own preferences. There are those who freeze them for future smoothies, those who mix them with vinegar for a fruity dressing or those who bake them in moist biscuits. The important thing is not to let them end up in the trash when they are at their best for cooking.
Do you have a family recipe or an original way to use them? Share it in the comments.
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