EatOrToss Flexipe: This recipe can bend and twist for easier, waste-minimizing cooking.
Today, I’m excited to share a guest post from Jonathan Deutsch of Drexel University. Deutsch, a professor of culinary arts, founded the Drexel Food Lab, which aims to address real-world problems through food product design. Read on for an ingenious recipe to help address food waste, one strawberry top at a time. And a big thank you to Lindsey Kerr for photos!
While EatOrToss considers many whole products, what about eating the parts that are often tossed? Strawberry tops—the green leaves and stem and surrounding flesh —are perfectly edible and many people are surprised how much juice they can yield when properly handled. Whenever I serve fresh berries, I try to save the tops along with any uglies to make this sauce.
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Strawberry tops keep things saucy
Description
Use up strawberry tops and “ugly” strawberries in this sauce
Ingredients
- Tops and uglies from 1 quart of strawberries—serve the beauties
- Juice of ½ lemon
- 2–3 tablespoons sugar (or to taste)
Instructions
- In a small saucepan, combine all ingredients.
- Cook over medium-low heat until berries are completely soft, about 10 minutes.
- Pass through a fine strainer, discarding the repurposed tops and reserving the liquid.
- Use as a topping for fruit salad, yogurt, pancakes, or ice cream. It also makes a delicious cocktail syrup or iced tea sweetener.
