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Mindful : August 2019
There’s nothing like a perfectly ripe, luscious strawberry picked in the heart of summer. Ruby red to the core, bursting with intense sweetness and complex flavor, it’s hard to believe they’re related to those out-of-season berries with pale centers and one-dimensional taste. One of the key flavor compounds in strawberries, known as strawberry furanone, is also found in another red fruit: the tomato. According to food writer Niki Segnit in her 2010 book The Flavor Thesaurus, some chefs say the two fruits can be used interchangeably. Instead of the classic pairing of tomato and basil, try swap- ping in strawberries and notice how the sweet and savor y play together. STRAWBERRY BASIL SALAD Slice a quar t of strawberries, tear up a bunch of basil leaves, and toss them in a bowl with a sprinkling of balsamic vinegar, a smidge of salt, a few pinches of sugar, and a couple of cranks of freshly ground black pepper. Let marinate for 10 minutes or so, then serve. ● Sweet, Savory Strawberries PHOTOGRAPHBYHERAFOOD,ANNAIVANOVA/ALAMYSTOCKPHOTO By Claire Ciel Zimmerman ABOUT THE AUTHOR Claire Ciel Zimmerman is a senior editor and Mindful’s Eater-in-Chief. 18 mindful August 2019 mindful eating