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Love Foods
History is rife with the human pursuit of aphrodisiacs in many forms. Scientific tests have proven that some aromas can cause a greater effect on the body than the actual ingestion of foods. Here are some common foods of love used through the ages.

• Alcohol: lowers inhibitions and increases confidence; however, over-indulgence has a sedative effect not conducive to a romantic tryst.

• Asparagus: three courses of asparagus were served to 19th century bridegrooms due to its reputed aphrodisiac powers.

• Banana: due not only to its shape, but also its creamy, lush texture, some studies show its enzyme bromelain enhances male performance.

• Caviar: is high in zinc, which stimulates the formation of testosterone, maintaining male functionality.

• Champagne: viewed as the "drink of love," moderate quantities lower inhibitions and cause a warm glow in the body.

• Chocolate: contains both a sedative which relaxes and lowers inhibitions and a stimulant to increase activity and the desire for physical contact. It was actually banned from some monasteries centuries ago.

• Figs: seasonal crops were celebrated by ancient Greeks in a frenzied copulation ritual.

• Ginseng: increases desire for physical contact.

• Perfumes: made of natural foodstuffs such as almond, vanilla, and other herbs and spices act as a pheromone to communicate emotions by smell.

• Puffer Fish: considered both a delicacy and an aphrodisiac in Japan. If the poisonous gland is not properly removed, the tiniest taste is deadly. The flirt with death is said to give a sexual thrill. Not recommended.

• Oysters: Some oysters repeatedly change their sex from male to female and back, giving rise to claims that the oyster lets one experience the the masculine and feminine sides of love.

• Radish: considered a divine aphrodisiac by Egyptian pharoahs, most likely because its spicy taste stimulated the palate.

• Truffles: probably due to its rarity and musky aroma, it has long been considered to arouse the palate and the body. To sustain his masculinity, an ancient lover in lore was said to have gorged himself to death on Alba truffles during the wedding feast.

Strawberry - Favourite Fruit of Lovers and Chefs

The strawberry belongs to the Rosaceae or rose family, genus Fragaria and is not a berry at all. The 'fruit' are the small seeds embedded in a 'recipricol' and is what we eat. Prized for medicinal purposes, wild strawberries were known to ancient Romans and was also cultivated in France for its health benefits as a medicinal herb in the 13th century.



Strawberries are an excellent source of vitamin C and have, gram for gram, more of it than a citrus fruit. One good handful delivers the daily recommended allowance as well as a long list of other important nutrients such as potassium and fibre as well as providing 20% of our folic acid requirements. All that at only about 55 calories per serving of about a generous handful.

Looking for them...

Here in Spain, strawberries come in season in mid to late April through summer. When the season arrives in your part of the world, look for bright red, plump strawberries without any green or white areas. Red, juicy and fragrant, avoid the very large ones as these are often a bit hollow inside and tasteless. Instead, look for small to modest medium sized ones. Trust your nose and look for a fragrant scent indicating ripeness. Unlike other fruits, strawberries do not ripen once they are picked. So try to find ripe, aromatic ones and use them within a day or two.



Wild strawberries are a gourmet's delight, though some consumers do not appreciate the many 'seeds' covering the surface of these miniature berries. Still, they are often extremely fragrant - if picked at ripeness- but are highly perishable. Unless they come from local sources, they are often transported (and hence picked too early) from great distances and are beyond their peak once they reach the shops. If you are fortunate enough to find them, perhaps from a reputable gourmet shop, plan to use them the same day.



If you purchase them in baskets, look closely for signs of squashed berries that may have begun to mold.

Pass over baskets that when you pick them up, leave a moist stain behind. Once home, take them out of their container and store in a single layer on paper toweling in the refrigerator. Rinse them just before you eat them.



Versatile...

Not only for dessert, they are a colourful addition to salads and pair well with balsamic vinegar or lemon. A fresh grating of black pepper brings out their flavour and adds an interesting dimension to your eating experience.



If you enjoy them simple and uncomplicated, marinate them for an hour with a favourite dessert wine such as Muscatel. Or just sprinkle them with a little sugar and a squeeze of lemon juice and cream (try them with a little vanilla sugar!). Used for tarts or as a filling or cake topping with mascarpone or other favourite such as crème fraîche or meringue or as a sauce, syrup, sorbet, ice cream or dipped in chocolate, strawberries are unmistakably public favourite fruit #1. Rhubarb and strawberries compliment each other and are delicious as a compote or pie/tart filling.



For a tantalizing tart change, simmer 250 ml. of balsamic vinegar until reduced to a syrup. Toss two handfuls of halved strawberries, add a grating of black pepper and allow to marinate for an hour before topping your next salad. What else goes with this? Goat cheese. Place a slice on a bed of rucula or lamb's lettuce and top the cheese with this mixture for a stunning and delicious appetizer.