Sometimes you want to create something fun and pretty when serving food. That’s when learning how to make a strawberry garnish comes into play.
Remember the sweet protein sandwich Mister Man created for a local cooking competition? Since he was partly judged on plating, he wanted to make sure his plate was dressed up and looked pretty.
His original plan was to simply pile fruit on the plate, but I suggested something a little more subtle but still simple enough that he could do it himself. He loved the idea of a strawberry garnish, and it was something he picked up on immediately.
We’ve all been to restaurants where they carve fruit and vegetables to make the plates fancier, and much of that is well beyond my skill (or really, my patience level). Making a simple but elegant strawberry garnish, however, is right up my alley for those times when I want to dress up a dish just a little bit.
I think it adds a great look to a plate, and it truly is something so simple that even a ten year old can do it. The trick is to make sure you keep the leaves on and don’t cut all the way through the strawberry.
This is just as delicious on a charcuterie board you make or to serve with molten chocolate cakes for two or a slice of chocolate cake.
We eat with our eyes first, and I love how this draws you in and is still edible. So of course you know I had to create a quick video tutorial on how to do it – because I want to see this strawberry garnish on your plates next.
How Far in Advance Can I Make My Strawberry Garnishes?
Strawberries are a delicate fruit, so this is not something you can do too far in advance of when you plan to serve them. After about four to six hours, sliced strawberries will start to release their juices and soften – and that’s not the presentation you want.
This is also why you want to choose ripe strawberries but not overly ripe ones, as they will soften faster. Make the garnishes as close to the time you plan to serve them as possible.
What’s the Best Way to Store Garnishes Before Serving Them?
If you do need to make your strawberry garnish before you plan to serve it, you can store them in ice cold water for a few hours to help keep them fresh. However, do not store them for longer than three to four hours in very cold ice water.
If you store them any longer than that, they start to become waterlogged and lose their flavor. You don’t want to use them at that point, so set a timer so you don’t forget.
After you remove them from the water, use a paper towel to very gently pat them completely dry. If you leave any moisture on them, they are more likely to go bad more quickly or leak onto other items on your plate.
If you don’t want to store them in ice water, lay your strawberry garnishes in a single layer on a paper towel-lined plate. You don’t want them to touch to avoid any bruising or damage.
Cover the strawberries loosely with plastic wrap or in a partially closed container to minimize airflow, which will dry out your strawberries. You do want a little airflow – hence the loose covering, however, which prevents condensation that will ruin your pretty garnishes.
How to Make a Strawberry Garnish
Select a strawberry that looks fresh and has a stereotypical strawberry shape. They look better in the end than ones that are too small or overripe or have a funky shape.
Make sure that you use a sharp knife. You want to use a paring knife if you have one and not a table knife, as they won’t be sharp enough to cut through the strawberry cleanly without damaging it.
Create narrow slices that go from the tip of the strawberry close to the leaves, but do not cut through the leaves. The number of slices you have will vary based on the size of your strawberry.
Once you complete all your slices, simply fan your strawberry apart gently. If you plan to serve them later, leave them sliced without fanning and then follow the storage suggestions above.
And maybe next time I’ll work on carving my radish into a rose. Goals, right?