fraise du bois
Language: English
Part of speech: noun
Pronunciation: /frɛz dü ˈbwɑ/
Forms: form: fraises du bois
Etymology: From French fraise du bois.
Senses: examples: text: Here the valleys are simply crawling with the most delicious fraise du bois which nobody bothers to harvest.
ref: 1965, David Wright, Patrick Swift, Algarve: A Portrait and a Guide, page 250:
text: After this culinary lyric, I was served a strawberry ice cream made from fraises du bois, followed after the due interval by a woodcock flambé....
ref: 1968, Storm Jameson, The White Crow, Macmillan and Co Ltd, page 115:
text: Flowers grow here as they will, lilies of the valley, wild garlic and fraise du bois all tangled up together.
ref: 1968, Mary Hayley Bell, What Shall We Do Tomorrow?, London: Cassell, →ISBN, page 193:
text: A horse and carriage waits to take us to Central Park, where the grass is studded with fraises du bois.[…]Again, the insistent perfume of fraises du bois.
ref: 1979 May 28, Gael Greene, “Sunday, Delicious Sunday”, in New York:
text: But the stream still dashed among the rocks; people were bathing and preparing the produce for market, watercress, lettuce, even delicious little fraises du bois, strawberries, ripe and sweet, with grains that melted in the mouth.
ref: 1991, Herbert Gold, Best Nightmare on Earth: A Life in Haiti, Prentice Hall Press, page 299:
text: The staff at The Conrad, even as the afternoon wore on, continued cheerfully to replace items, brining, among other things, a new joint of lamb and an exceedingly fresh fruit salad that sported quite a few fraises du bois.
ref: 1991 October 15, Fay Maschler, “Getting down to pilau talk”, in Evening Standard, London, page 44:
text: […]they successfully crossed the fraise du bois with a large strawberry from South America.
ref: 2007 June 6, Charles Campion, “The tastes of summer you can depend on”, in Evening Standard, page 36:
text: It was already closing when we arrived, but we were admitted with French good manners and given a superb meal which included cold salmon mayonnaise and bowlfuls of fraises-du-bois with lashings of cream.
ref: 1983, Gertrude Caton Thompson, Mixed Memoirs, The Paradigm Press, →ISBN, page 79:
text: And if, by profound privilege or smug planning, a bed, bathroom and breakfast abide your arrival so too will these revered inns have at the ready for your accustomed lips fresh asparagus and fraise du bois arrived by magic carpet.
ref: 1997, J. P. Donleavy, An Author and His Image: The Collected Short Pieces, Viking, page 97:
text: Fraises du bois are alpine strawberries, tiny and tart with a strong perfume.
ref: 2010, Mariana de Saint Phalle, Mariana’s Letters, Xlibris, →ISBN, page 151:
text: […]it was a very smart restaurant. It was famous for its fraises du bois.[…]At the Tour d’Argent, in a dining room high above the river with vast sparkling chandeliers, painted ceilings and many rococo-style mirrors, we were served their trademark pressed duck – the first duck I had ever tasted and rather terrifying in appearance – and had the fraises du bois for pudding.
ref: 2020, Alexandra Shulman, Clothes... and Other Things that Matter, Cassell:
glosses: Alternative form of fraise des bois.