Indulge yourself. Get ’em while they’re at their peak!
You have my permission, when something is in season, to eat as much of it as you can, whenever you can, while it’s still in season, because it will be at its peak of nutrition and flavor. So, for example, if you have strawberries every day, two or three times a day, I won’t tell anybody…and your body will love you.
Recipes are below, but first take a couple of minutes to watch a most beautiful video:
Strawberry Agua Fresca
Serves 8 (serving size: 1 1/3 cups)
Agua Fresca is a popular drink in Mexico and literally means “Fresh Water.” It can be made with just about any good, ripe fruit. Depending on the ripeness of the strawberries, adjust the amount of honey for desired sweetness.
Adapted from Cooking Light MAY 2005
4 cups water
¼ cup honey
7 cups ripe, fresh, hulled strawberries (save 8 whole for garnish)
¼ cup fresh lime juice (about 2 limes)
Heat 1/2 cup of the water to a bare simmer and add the honey, stirring until honey dissolves. Let cool in the fridge. Place strawberries in a blender and process until smooth. Combine the remaining water, the honey-water, strawberry puree, and juice; stir well. Garnish each glass with a whole strawberry.
Makes 8 servings
Delicious served as a condiment with savory meats. The balsamic balances the sweetness of the strawberries. Try it spooned over your favorite roasted squash. Serve on top of fresh arugula for a quick salad. For a lovely dessert, serve over vanilla (or chocolate) Rice Dream or Coconut Bliss.
Adapted from Southern Living MAY 2008
1 pound fresh, ripe strawberries, hulled and quartered
1/4 cup honey
4 teaspoons good balsamic vinegar (aged is best)
Combine ingredients in a medium bowl; let stand 1 to 2 hours at room temperature, stirring occasionally.
Strawberry Chicken Salad
Strawberry Chicken Salad is the quintessential spring salad, celebrating the sweet taste of the season with fresh strawberries and fresh-from-the-garden greens.
Adapted from Southern Living APRIL 2012
½ cup extra-virgin olive oil
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
¼ cup minced green onions
3 tablespoons chopped fresh basil (baby spinach or arugula)
1/2 teaspoon freshly ground pepper
4 cups chopped cooked chicken (from a whole roasted chicken)
2 cups diced fresh strawberries
Salt to taste
1 cup chopped toasted pecans
For the dressing, whisk oil, lemon zest, and lemon juice together in a small bowl and set aside.
Stir together dressing, minced green onions, chopped fresh basil, and freshly ground pepper in a large bowl. Fold in chicken and strawberries; add salt to taste. Cover and chill 2 hours.
Lightly toast the pecans in a dry pan over medium heat until fragrant. Let cool. Stir in pecans just before serving.