There’s nothing more delicious than when fruit is eaten in season, especially when it comes to berries. Depending where you live in the world, that time is typically between the months of late April to August. But to have some of the sweetest, juiciest, most fragrant strawberries; that harvest time usually reaches its peak in the middle of June and July.
If you’re lucky to be living in a country where you can go to your local berry farmer and spend the day picking and eating berries to your hearts content, then I applaud you… as that’s one of the most fun and rewarding summer days that you can spend doing.
But for the rest of us living in areas where fresh berries aren’t always available (or in season) that’s where the next best alternative of frozen strawberries come in. Frozen berries are usually packaged at their peak of ripeness and provide many of the same nutrients as fresh ones. Plus, they are available year-round to enjoy in various methods; from smoothies to purees to compotes… as shown in this recipe.
Check out the video of my hands in action making this dish for Al Islami Foods.
Strawberries are cooked down to create a delicious sweet and tart compote to compliment a creamy rice milk pudding infused with wonderful aromatics of cardamom, cinnamon, and orange blossom water. Topped with crunchy home-made granola loaded with nuts and seeds, this dessert definitely hits home with both middle-eastern flavours and western appeal.
Note: Earlier this year in April, I had the opportunity to work with Al Islami Foods; one of UAE’s pioneering food production companies that specialises in halal chicken and frozen foods since the 80’s. The project involved developing recipes using their food products in time for the holy month of Ramadan.
While this delicious dessert showcases Al-Islami’s frozen strawberries; For anyone without access to their food products may use alternative frozen or fresh strawberries from your local grocer.