What could be better than strawberries from Lot-et-Garonne to immerse yourself in the sweetness of sunny days? With its brilliant red, its inimitable taste and its 100% Val de Garonne freshness, it is just waiting for gourmets to announce summer and spring. Take out the containers!
Four varieties for four times the pleasure
The Gariguette
- Harvest period: May to June
- Use: Table, jam, compote, pastry
- Shape: Thin and elongated
- Flesh: Firm and Juicy
- Flavor: Sweet – Tangy
- Label Rouge: Yes, since 2009
The Ciflorette
- Harvest period: May to June
- Use: Table, jam, compote, pastry
- Shape: Elongated
- Flesh: Fine and juicy
- Flavor: Very sweet
- Label Rouge: Yes, since 2009
The Charlotte
- Harvest period: June to November
- Use: Fruit salad, jam, jelly, syrup
- Shape: Round and heart-shaped
- Flesh: Soft
- Flavor: Soft and very sweet, with a little taste of wild strawberries
- Label Rouge: Yes, since 2011
La Mariguette
- Harvest period: May to June
- Use: Fruit salad, jam, jelly, syrup
- Shape: Elongated
- Flesh: Crunchy
- Flavor: Sweet and aromatic
- Label Rouge: Yes, since 2020
Strawberries from 47: the beautiful reds
Charlotte, gariguette, ciflorette and mariguette, all varieties holding the precious Label Rouge. This distinction, awaited for more than 7 years by the Lot-et-Garonne Interprofessional Strawberry Association, meets very strict specifications: French origin, a beautiful regular shape, a caliber and a minimum sugar level, etc. The price of quality in short!
How to enhance our local strawberries on your plate?
If you're happy with a little, strawberries from Val de Garonne go easily with:
- A timeless Chantilly cream. For an even tastier result, try making it yourself. The pompom on the bottle! The most gourmets will opt for mascarpone and its creamy texture.
- Brown sugar, vanilla or brown sugar which adds crunch to the fondant of the fruit.
- Balsamic vinegar for a touch of acidity.
- Want something exotic? The freshness of mint and the spice of ginger are renowned for pairing wonderfully with strawberries. So, rather India or Morocco this summer?
- On the savory side, strawberries will nicely compliment an arugula salad, spinach, or even goat cheese. It's all a question of season.
The benefits of strawberries from Lot-et-Garonne
In addition to being a real fragrant candy, strawberries are also an excellent health ally. Discover its little secrets and its great benefits!
First of all, strawberries are very low in calories: only 30 calories per 100 grams. An asset for your figure, but also for your skin. Made up of 90% water, it is in fact one of the top 5 most hydrating fruits, after cucumber* (96%), tomato (94%) and watermelon (91%). Like a taste of summer... Paradoxically, it is also one of the least sweet fruits, with only 4 grams.
*There is no mistake, cucumbers are the origin of fruits!
Strawberry is also a valuable anti-fatigue agent, thanks to its high concentration of vitamin C. It even contains more than orange and clementine! Ideal for children.
Where to find real strawberries in Val de Garonne?
Coming to Val de Garonne without biting into a quality strawberry: unthinkable! That’s good, there are always one or two producers in your area. Find their list right here
Chef, the recipe!
Is the weather good and the sky is blue? This is the opportunity to be daring with a tabbouleh with Marmande strawberries and mint. Something to brighten up a picnic on the Gascony hillsides or at the edge of Garonne Canal. On your trays, ready, trim!
Strawberry and asparagus tartlets
Season: Spring
Instructions: 20 mn
Cuisson: 15 mn
For 2 people
I need :
- A puff pastry
- 2 tablespoons pesto sauce
- 8 green asparagus
- 8 white asparagus
- 250 g of Label Rouge strawberries
- 1 / 2 lime
I'm going for it :
Preheat oven to 180 ° C.
Step 1: Cut two circles of approximately 12 cm in diameter from your puff pastry. Place them on a baking sheet covered with parchment paper. Cover with a sheet of parchment paper and place a baking tray on top to prevent the dough from swelling too much during cooking.
Cook for about 15 minutes then let cool.
Step 2: Wash and peel the asparagus then steam it until tender.
Let them cool.
Step 3: Wash and hull strawberries. Reserve a few for decoration.
Mix the strawberries with the juice of half a lime then pass through a sieve to obtain a very smooth coulis.
Fill a pipette with this grout.
Step 4: Dressage:
Spread a tablespoon of pesto on each tart base.
Place the asparagus, alternating green and white. Cut the asparagus so that the size of the tips matches your pie shells.
Step 5: Place a few strawberry wedges and garnish with dill sprigs.
Arrange on your serving plates and decorate with a few dots of strawberry coulis. Children's favorite stopover!
