The fruit most associated with hot summer months is the strawberry. In fact in its cultivated form it is a rather new fruit – the result of a chance cross between two American wild varieties in the early nineteenth century. It is worth waiting for the prime of the season’s strawberries, for eaten too early they will have no taste. Strawberries ripened naturally with lots of sun are the best.
Wild strawberries have a smaller, softer fruit, which are more scented, and have a delicate flavour. They are extremely perishable and should be eaten soon after buying or picking.
It is best to avoid washing strawberries, but if necessary do so before removing the calyx, to prevent water penetration. Strawberries should never be put in the refrigerator.
In Italy, strawberries are served with just lemon juice and sugar, never cream.