Earlier this summer I went back to Sweden for my cousin’s wedding. It was just long enough since my last visit for my heart to skip beats over comparatively ordinary things. Like strawberries.
From July through August, they rule the roost, keeping marketplaces and roadside stands overflowing with color. Swedes devour them, often adding nothing more than a little sugar or a scoop of vanilla ice cream to let seep in. The plump berries are that perfect and fresh all by themselves. I could—and, frankly, do—eat them like this ceaselessly.
That said, even when it comes to strawberry deliciousness, it pays to be open-minded. Another cousin of mine is married to a Parisian scientist (read: she’s a phenomenal cook) and on one particularly memorable night, Claire served her strawberries baked in a pan, flavors seeping into creamy bananas and tart kiwis. For crust, there was a crisp and sweet mixture of sugar, ginger, and dark chocolate.
Below, I’ve included the preparation vitals, liberally adapted from Swedish cookbook author Leila Lindholm. The first time I tried this, Claire helped me feel extra sanctimonious by initiating a discussion on how healthy some of the ingredients are. I’m passing along a few highlights, which I’ve subsequently double checked for accuracy.
Summer Strawberry Fruit Bake (serves 6)
Ingredients:
*3 bananas (High in vitamins C and B6, potassium, and fiber. Also contain prebiotic enzymes to help with digestion.)
*3 kiwis (Lots of C and potassium—so combined with the bananas you’re getting a good dose here. In addition, kiwis contain A and E, and the fruits natural oils have a little heart-healthy omega-3 in them.)
*1 container strawberries (For the record, strawberries aren’t especially sweet. They contain just eight grams of sugar per eight-berry serving, compared with the—perfectly healthy—15 to 23 you’d get in an apple. Also worth noting, they complete the potassium and vitamin C triumvirate, and they’re a good source of folate which women, especially, tend to be low on.)
*1/4 cup sugar or less, depending on taste (We’ll leave this one alone.)
*1/3 cup coconut shavings or less, according to taste (a good source of fiber, as well as immune-boosting lauric acid. With 27 grams of saturated fat per cup, though, use it sparingly.)
*1 cup chopped dark chocolate (High in antioxidants—and the plant phenols have been shown to lower blood pressure. 70 percent or more cocoa is optimal.)
*2 small pieces (yielding 2 Tbsp) fresh, finely chopped ginger (Studies show it can, indeed, help nausea—and research is underway to see if it has cardiovascular benefits)
Directions:
1. Put oven on “grill” setting (basically, very high).
2. Slice fruit and fill into a brownie pan in alternating layers—try for two rounds of each fruit. (Since bananas tend to melt, keep them between the strawberries and the kiwis. Also, to get the strawberries on top, start with the kiwis.)
3. Mix together the sugar, coconut, ginger, and chocolate.
4. Pour mixture over fruit and place in oven. Cook until top browns.
5. Serve warm, plain or (hurrah!) with vanilla ice cream.
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Camille
