Doing the sweet-and-sour on top-of-the-season NZ strawberries. So fresh, the skin glistens and the flesh crunches.
The sour: At first, I tried red balsamic vinegar on the strawberries (pics on left), but found on a subsequent attempt that white balsamic worked much better.
The sweet: White sugar actually works better than bush honey.
There's something about the sweet-and-sour combination that just works - it's in the nature of fruit. The vinegar simultaneously brings out and tempers the sweetness of the strawberries.
The sour: At first, I tried red balsamic vinegar on the strawberries (pics on left), but found on a subsequent attempt that white balsamic worked much better.
The sweet: White sugar actually works better than bush honey.
There's something about the sweet-and-sour combination that just works - it's in the nature of fruit. The vinegar simultaneously brings out and tempers the sweetness of the strawberries.
Which explains the timeless appeal of preserved "kiam sng ti" (to women particularly, it is said. I'm inclined to believe it, but am really more keen to learn the biological reason why, if any.) These strawberries certainly taste like some varieties of" kiam sng ti" that resemble the flavour of futile romances.
