Melissa in Chicago doesn’t like the look of the strawberries at her local grocer. She’s got a recipe for the perfect chocolate strawberry shortcake, and she wants to make if for a romantic Valentines Day dinner party, and needs to know what she can do when the strawberries look less than beautiful.

One option is to use frozen strawberries. Frozen strawberries are generally pretty good quality and are easier to prepare than fresh strawberries, since they’re already cut and sweetened.

You can also caramelize fresh strawberries and perhaps get a more appealing appearance out of them. Simply toss them in a saucepan for a minute with a little sugar and Cointreau.

One of the smartest things an aspiring chef can do, however, is to think about what produce is in season when planning a dish or a menu. Strawberries should start coming in soon, but if good ones haven’t reached your farmers market yet, here are a few suggestions for in-season alternatives:
• Rhubarb (also red for V-day)
• Blood Oranges (red too)
• Pears (only Anjou, Bosc and Comice)
• Kiwi
• Grapefruit
• Navel Oranges
• Tangerines
• Kumquats
• Lemons

If you use citrus (blood oranges would be perfect because they will complement the chocolate in the recipe and will provide a beautiful red presentation), cut off the ends, then cut the fruit in half. Then slice it into ½-inch slices.

To caramelize citrus, try making a simple syrup with one part water and 1 ½ parts sugar, simmering them in a saucepan until just beginning to brown. Then add 1 part citrus juice and ½ part Cointreau, but be careful, because as you add the juice and liqueur it will steam vigorously. Then just toss the citrus syrup with the chunks of citrus.