fraise du bois

From French fraise du bois.

• IPA^(key): /frɛz dü ˈbwɑ/[1]

fraise du bois (plural fraises du bois)

1. Alternative form of fraise des bois
   • 1965, David Wright, Patrick Swift, Algarve: A Portrait and a Guide, page 250:

     Here the valleys are simply crawling with the most delicious fraise du bois which nobody bothers to harvest.

   • 1968, Storm Jameson, The White Crow, Macmillan and Co Ltd, page 115:

     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....

   • 1968, Mary Hayley Bell, What Shall We Do Tomorrow?, London: Cassell, →ISBN, page 193:

     Flowers grow here as they will, lilies of the valley, wild garlic and fraise du bois all tangled up together.

   • 1979 May 28, Gael Greene, “Sunday, Delicious Sunday”, in New York:

     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.

   • 1991, Herbert Gold, Best Nightmare on Earth: A Life in Haiti, Prentice Hall Press, page 299:

     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.

   • 1991 October 15, Fay Maschler, “Getting down to pilau talk”, in Evening Standard, London, page 44:

     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.

   • 2007 June 6, Charles Campion, “The tastes of summer you can depend on”, in Evening Standard, page 36:

     […] they successfully crossed the fraise du bois with a large strawberry from South America.

   • 1983, Gertrude Caton Thompson, Mixed Memoirs, The Paradigm Press, →ISBN, page 79:

     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.

   • 1997, J. P. Donleavy, An Author and His Image: The Collected Short Pieces, Viking, page 97:

     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.

   • 2010, Mariana de Saint Phalle, Mariana’s Letters, Xlibris, →ISBN, page 151:

     Fraises du bois are alpine strawberries, tiny and tart with a strong perfume.

   • 2020, Alexandra Shulman, Clothes... and Other Things that Matter, Cassell:

     […] 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.