Select.... Buy organic whenever possible to avoid high pesticide residues. The redder the better, they don't ripen after picking.
Store.... To keep fresh, spread in a single layer on a shallow plate, cover with a paper towel and plastic wrap, and refrigerate for two to four days. Wash just before using.
Serve.... For breakfast, combine chopped strawberries, blackberries, walnuts and cooked oatmeal.
To make a summery salad dressing, blend strawberries with hazelnut oil and balsamic vinegar, toss with garden-fresh greens and goat cheese, garnish with more berries.
For a light dessert mousse, puree fresh or frozen strawberries, with silken tofu and sweetener.
To get more decadent, serve sliced strawberries atop polenta cake with a dollop of vanilla yogurt, drizzled with honey or chocolate.
I found this recipe on My recipes.com, It was outstanding.
Serve this sweet and savory salsa with roast chicken, sautéed fish, or grilled pork tenderloin. You can also enjoy it as a snack with baked tortilla chips.
Yield: 4 servings (serving size: 1/4 cup)
- 1 cup finely chopped strawberries
- 1/4 cup finely chopped peeled avocado
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 2 teaspoons finely chopped seeded jalapeño pepper
- 1/4 teaspoon sugar
Preparation1. Combine all ingredients in a medium bowl; toss gently. Serve immediately.
- Calories: 34
- Fat:1.6g (sat 0.2g,mono 0.9g,poly 0.3g)
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 2mg
- Calcium: 11mg