Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing Strawberries

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

The bulls of both wild and cultivated strawberries are usually removed, but they can be left intact if the berries are to be used for decoration, or if they are needed to facilitate dipping the fruit in melted chocolate.

Removing the hull
Prise out the leafy top (hull) with the tip of a small knife.
Hulls for decoration
Slice the whole fruit in half lengthwise with a chef’s knife.

© 1996 All rights reserved. Published by Le Cordon Bleu.