Salt-cured Candied Strawberries
These salt-cured candied strawberries turn ripe fruit into a bold condensed flavor that will wow your guests. They are cured between two salt blocks. The pressure from that, along with the salt, removes water from the berry and leaves you with a memorable decadent treat.
Serve the strawberries on an appetizer spoon with a touch of dark chocolate sauce or by itself. In addition, they add a wow factor as a garnish for cocktails and ice cream. They can also add bold flavor and texture to savory dishes such as balsamic duck spring rolls.
Salt blocks are versatile and fun to use. They can be used on a grill to make the most incredible shrimp or steak. Mix things up and use one as a serving platter to add a hint of salt to your appetizers. Your imagination is the only limit.
I used this same recipe and swapped out watermelon chunks for the strawberries. If you love the taste of watermelon, this is a brilliant way to condense that flavor while giving you a sweet and salty treat.
Salt-Cured Candied Strawberries
Ingredients
- 8 strawberries ripe and unblemished
- sugar for dusting
Instructions
- Place one salt block on a rimmed backing sheet lined with waxed paper.
- Set the strawberries on the salt block, spacing them evenly in a single layer. Balance the 2nd salt block evenly and squarely on top of the strawberries. The time of curing depends on the ripeness of the strawberry. Typically between two and three hours.
- Pat the strawberries dry and roll gently in the sugar. Serve immediately or store in the refrigerator in an air-tight container for up to twelve hours. If they become damp, pat them with a towel and dust them again with sugar.
Kitchen Equipment
Notes
Nutrition
De Froid Tip: Serving on Salt Blocks
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