Governor Simcoe strawberry, the intensely flavoured ugly duckling of the bunch.
Small, perfectly shaped, delicately perfumed, authentically flavoured Annapolis strawberry.
Yesterday I went strawberry picking for the third time this season. I just can’t resist the bright red berries!
Going early in the season and again later, allowed me to pick different varieties. The first two weeks, I was picking “Mira” strawberries; yesterday they were “Governor Simcoe” and “Annapolis.” The difference in size, colour, and especially flavour is striking.
The Mira strawberry is large berry (easy picking!), looks just ripe, and has a mild flavor. Governor Simcoe strawberries are small and round, light red, and have a distinct, almost artificial strawberry flavour. I was quite surprised by its intensity when I popped the first berry into my mouth. Meanwhile the Annapolis strawberry is smaller than the Mira, but with an even conical shape and a deep red colour. This juicy strawberry has a delicate perfume, and a rich, authentic flavour.
Now that I’ve had the opportunity to compare the three varieties and make tasting notes, I’d plan picking, jam making and desserts differently next year.
I think Mira would be best for pies and desserts, e.g. strawberry mousse or ice cream, in which they’d benefit from a touch of sugar to boost their flavour. I’d use the Governor Simcoe for jam, where looks don’t matter, but flavour is important. The Annapolis strawberries deserve simply to be piled in a big bowl and eaten like that. Annapolis would also be beautiful in desserts where the strawberry contributes to the aesthetics, like a tart with halved strawberries on top. And that’s what I made last night.
Recipe: Strawberry Frangipane Tart
Beautiful dessert with a delicate and delightful combination of almond and strawberry.
I have a notebook full of handwritten recipes that I started collecting when I was a teenager. The recipe came from the now defunct Gourmet Magazine. A quick search for “strawberry frangipane tart” on epicurious.com turned it up!
Although it calls for strawberries and raspberries, I used only strawberries. I also made a different recipe for the pâte sucrée (sweet pastry dough). I suggest adding the strawberries on top shortly before serving.
This tart doesn’t keep well, so if there’s a slice left over someone should make the sacrifice of finishing it off!
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