It Is Finally Strawberry Time at the Farmers Market
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.Collapse ▲
Slowly but surely the strawberries are finally here, the first real tasty sign of spring, and aren’t we ready?? The juicy red berries hold the title of the most popular berry in the world. They are also quite versatile; you can enjoy them straight out of the patch, or in strawberry shortcake, strawberry pie, strawberry jam, and so much more. With high levels of heart-protecting nutrients and 3 grams of fiber per serving, your body will enjoy these strawberry recipes as much as your taste buds do!
While we all love traditional treats like strawberry shortcake and strawberry pie, here are some ways that you may not have enjoyed them yet.
Strawberry Avocado Salsa
(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.)
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 limejuice
2 teaspoons finely chopped seeded jalapeño pepper
1/4 teaspoon sugar
Combine all ingredients in a medium bowl; toss gently. Serve immediately.
Serves 4, each ¼ cup serving contains; Calories 34, Fat 1.6 g, Protein 0.6 g, Carbohydrate 5.4 g,
Fiber 1.5 g, Cholesterol 0.0 mg, Sodium 2 mg, Calcium 11 mg.
Fresh Strawberry Vinaigrette Salad Dressing
1 cup strawberries, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
Salt and pepper to taste
Whisk vinegar and honey together in a small bowl. Add the sliced strawberries and mix to coat. Let sit for 30 minutes.
Place all ingredients in a blender or food processor and blend until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in the refrigerator for up to three days. Makes about ½ cup.
2 cups hulled and sliced fresh strawberries
1 cup orange juice
1 cup vanilla yogurt
½ teaspoon vanilla extract
Fresh mint sprigs, optional
In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.
Strawberry Banana Split Salad
(This recipe is one of mine I adapted, it is not low carb, but is always very well liked when I share)
1 (14 ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed
1 (21-ounce) can cherry pie filling
3 medium bananas, sliced
1 (8-ounce) can crushed pineapple, drained
½ cup chopped nuts
1 cup sliced strawberries
Garnish: chopped pecans, shredded coconut, sliced strawberry
In a large bowl, combine milk and whipped topping until well blended. Fold in next 6 ingredients, and chill until ready to serve. Garnish with pecans, and strawberries, if desired.
Strawberry Spread on Pretzel Crackers
(This is a great appetizer.)
2 cups finely chopped strawberries
1/4 cup chopped fresh basil
2 tablespoons dark brown sugar
4 teaspoons minced shallot
Pinch of pepper
1 (3-oz.) package cream cheese, softened
36 pretzel crackers
Stir together strawberries, basil, brown sugar, shallot, and pepper. Spread softened cream cheese onto pretzel crackers. Top with strawberry mixture.
Protein Packed Strawberry and Peanut Butter Smoothie
2 cups fresh strawberries
1 frozen banana, chopped
2 teaspoons peanut butter
4 ounces fat-free plain Greek yogurt or fat-free milk
1/2 cup ice cubes
Place all the ingredients in a blender, and mix until smooth. Enjoy immediately.
Each single serving contains: Calories 302, Fat 6.2 g, Protein 9.5 g, Carbohydrate 56 g,
Fiber 26 g, Cholesterol 2 mg, Sodium 114 mg.
Grandma Clara’s Fresh Strawberry Pound Cake
(Make in a Bundt pan, I rarely use brand names in my recipes but since this one has to be exact, I honored my Grandmother)
For the cake
1 box Duncan Hines white cake mix
2 Tbsp. flour
½ tsp. baking powder
1 3 ounce box strawberry jello, dry. (I have used both sizes)
3/4 cup Wesson oil
1/2 cup water
3/4 cup chopped fresh strawberries
For the Glaze
1/4 stick melted margarine
1/4 cup chopped strawberries
1 1/2 cups powdered sugar
Mix together with blender until smooth approximately 3 minutes.
Bake on 325 degrees in Bundt pan for 1 hour and 5 minutes
Glaze while warm.
Strawberry Icebox Cake (no bake)
For the Cake
2 lbs. strawberries, washed and sliced
1 box Graham Crackers
2 tubs whipped topping (like Cool Whip)
For the Ganache
1 bar dark chocolate
1/3 cup half and half
In a 9×13 pan, layer the ingredients: whipped topping, graham crackers, whipped topping, strawberries. Repeat until you reach the top, ending with a berry layer.
For the ganache, break the chocolate into pieces. Heat the cream or half and half until almost boiling, then pour on top of the chocolate, whisking till melted. Immediately drizzle on top and garnish with strawberries
Strawberry Salsa with Cinnamon Chips
10 flour tortillas (10″)
⅓ cup sugar
1 teaspoon cinnamon
2 granny smith apples
1 cup finely diced cucumber
1 ½ lb. strawberries
4 tablespoons strawberry preserves
Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
Working with 3 tortillas at a time, spray both sides of the tortilla and sprinkle each side lightly with cinnamon sugar.
Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit but that’s what you want. Allow to sit at room temperature at least 15 minutes before serving.