The Little British Farmer's Summer Strawberries Are Sweet to the Heart

Eating strawberries with fresh cream while watching Wimbledon has always been the British summer everyone imagines; indeed, since the first Wimbledon match in 1877, strawberries and cream have been sold at the courts, and to this day, Britain seems to have become the leading strawberry producer, so it is probably little known that the strawberry varieties eaten today are not native British varieties at all!

From the kitchen gardens preserved in medieval castles,we learn that the British of the past ate wild strawberries (Alpine Strawberry). The native red berry is delicate and small in shape, with a prickly surface that looks a little like a lychee from a distance, and a rather coarse texture. This wild berry can be found everywhere in the woods, and is relatively cold-hardy, making it comparatively more robust.

Ingredients:

1. 500 grams strawberries, stems removed
2. 400 milliliters fresh cream, whipped
3. Ready-made meringue, crushed
4. Fresh mint leaves, for garnish

Method:

1. Put 250 grams of strawberries into a blender and blend into a puree, chop the rest, and keep a few for decoration afterward
2. Mix the strawberry puree, whipped fresh cream, and crushed meringue together
3. Put all the ingredients into a chilled glass, and finally top with whole strawberries and mint leaves for garnish