It Is Finally Strawberry Time at the Farmers Market

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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.

Strawberry Soup

2 cups hulled and sliced fresh strawberries

1 cup orange juice

1 cup vanilla yogurt

½ teaspoon vanilla extract

Whipped topping

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

4 eggs

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

Cinnamon Crisps

10 flour tortillas (10″)

Cooking spray

⅓ cup sugar

1 teaspoon cinnamon

Fruit Salsa

2 granny smith apples

1 lemon

1 cup finely diced cucumber

1 ½ lb. strawberries

4 tablespoons strawberry preserves

Cinnamon Crisps

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.

Fruit Salsa

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.