A very berry affair

Strawberries and cream are synonymous with Wimbledon. Pics Courtesy/Getty Images

It's impossible to imagine watching a game of tennis at Wimbledon, without it being accompanied by indulging in a bowl (or punnet) of fresh strawberries and cream. After all, as per official estimates, roughly 27 tons of strawberries and 7,000 litres of cream are consumed by fans every year during the tournament. It is believed that the popularity of this snack lies in the fact that the berries are in season in England this time of the year and that, in Victorian England, it was fashionable to be spotted eating them. However, with the last of the strawberries bidding adieu to Mumbai-based fans a few months ago, we have little choice but to make do with their frozen counterparts.

"Frozen strawberries are surprisingly delicious and versatile. You can simply consume individual portions of the fruit as a no-sugar popsicle alternative when the mercury soars, or cook or bake them in delicious recipes," explains Neha Mathur, founder of WhiskAffair. She adds that frozen strawberries work particularly well in baked goods such as muffins or quick bread. If you're pressed for time, blend these with a banana and some yogurt into a smoothie for a nutritious snack or a milkshake if you're craving something more indulgent. Finally, a strawberry jam made by cooking frozen strawberries with a little lemon juice and sugar pairs wonderfully with pancakes, waffles, cheesecakes or even ice cream.

Strawberries and cream parfait

Strawberry jam. Pic/Karishma Sakhrani

Ingredients
>> 1 cup unsweetened almond milk
>> 3/4 cup frozen strawberries
>> 1/4 cup chia seeds
>> 4 tsp sugar or sweetener of choice
>> 1/2 cup Greek yogurt

Method
Blitz the strawberries in a small blender to a smooth purée. Combine with the almond milk and sugar. Transfer to a mixing bowl and add the chia seeds. Stir well. Cover and rest in the refrigerator for a minimum of two hours, up to overnight to firm up to a pudding. Spoon the pudding into serving cups and top with Greek yogurt.

Karishma Sakhrani and Chef Neha Mathur

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By Karishma Sakhrani