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Strawberry Carpaccio

Serves 2


    Strawberry Carpaccio

    This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream.


    Flower power

    Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.


    Strawberry Carpaccio


      • 3/4 lb (340 g) strawberries, washed and hulled, divided
      • 1/2 tsp (2 mL) orange blossom water
      • 1 to 2 tsp (5 to 10 mL) clover honey (optional)
      • 1/4 cup (60 mL) toasted pistachios, roughly chopped
      • 2 Tbsp (30 mL) mint leaves
      • Edible flower petals, for garnish


      Per serving:

      • calories108
      • protein3 g
      • total fat4 g
        • sat. fat0 g
      • total carbohydrates19 g
        • sugars12 g
        • fibre5 g
      • sodium44 mg



      In blender, add 1/4 lb (113 g) strawberries and orange blossom water. Blend until smooth. Taste and adjust sweetness with honey, if desired. Into small bowl, strain strawberry purée through fine-mesh sieve. Discard any pulp left in sieve and set aside.


      Cut remaining strawberries into thin slices, lengthwise. Arrange them over chilled serving plates in a single layer, slightly overlapping. Drizzle with a few spoonfuls of strawberry purée before garnishing with a scattering of pistachios, mint leaves, and edible flower petals.



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