Gariguette strawberry

Fraise Gariguette

What it is

Bred at the INRA station in Montfavet and released in 1976 from a cross of Belrubi and Favette, it takes its name from Les Garrigues, the experimental farm where it was raised. It was selected for aroma and acidity at the moment the trade was breeding for firmness, which is why it still bruises if you look at it.

In the kitchen

Rinse whole and briefly, then hull — hulled first, or left standing in water, it fills up and goes flat. It carries too little sugar to cook: serve it raw at room temperature, and sugar it ten minutes before service at most or it weeps.

Goes with

Cream Mint Basil Black pepper Balsamic vinegar Vanilla Pistachio Fromage blanc

In season alongside

Blood orange Loquat Haskap Menton lemon Meyer lemon Darjeeling tea

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